Mexican coffee is an organic certified coffee. Mexican coffee beans are grown.

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After drinking a lot of organic coffee, I feel that there is something missing, but since drinking Mexican organic coffee-Chiapas, it does make me feel different. Its aroma seems to put you in the fragrance of the forest. It is worth mentioning that Chiapas is also the No. 1 coffee bean rated by the SCAA American Coffee Institute in 2004. Mexican coffee is said to have been transplanted to Mexico by a Spaniard from the West Indies in the late 18th century. Mexican coffee is a kind of "essence washed" coffee beans, grown in humid jungle mountains. And these coffee estates are located in humid mountain areas at low elevations. Most of the products are sold to the United States. Generally speaking, Mexican coffee is comfortable, mellow, moderately acidic, slightly bitter and pleasant. Do you like to enjoy high-quality aroma? Do you like coffee with a bitter taste in the acid? Have a cup of Mexican coffee.

Guojia: Mexico

Producing area: Chiapas Plateau

Grading: Altura

Producer: OPCAAC Organic small Farmers production Organization

Treatment: traditional washing

Variety: Kaddura (Caturra)

Sea pull: 900m to 1100 m

Harvest time: October of each year to March of the following year

Mexico is one of the largest producers of organic certified coffee, mostly sold to the United States because of geographical factors. The country's coffee industry, which began in the 19th century and was introduced through Jamaica, is mainly planted with Arabica varieties, near Soconusco, which borders Guatemala on the Pacific coast. In the early 1990s, the southern state of Chiapas became the most important coffee producing region in Mexico, producing about 27 Mexican 00 tons of coffee a year, accounting for 45% of the country's production. More than 2 million of Mexicans depend on coffee for a living, and 75 per cent of Mexican coffee farmers work on less than two hectares of land. These small farmers produce about 30 per cent of the country's coffee each year, while the rest are produced by large or high-capacity farms. Since 1988, especially in Chiapas, the government has increased income by providing simple loans to farmers and encouraging the development of woodland to encourage poor coffee farmers to increase their yields and expand their planting areas.

Chiapas is located on the plateau at the southern tip of Mexico bordering Guatemala. In 1991, the Mexican National Institute conducted a study on the protection of the rights of local indigenous peoples and enhanced the protection of indigenous residents through the formulation of product trade regulations. under such purposes and conditions, cooperative organizations in various districts are springing up like bamboo shoots after a spring rain. OPCAAC, whose full name is Organizaci ó n de Productores de Caf é de Á ngel Albino Corzo, is an organic smallholder production organization in Chiapas. OPCAAC, founded in 1995, constructs a farm management system, emphasizes the open and transparent independent production and marketing information of coffee farmers, and sets standards to avoid over-exploitation of land. The organization provides its members with assistance in micro-loans, technical training, social activities, etc., and continues to pay attention to the development of organic agriculture and ecological protection. OPCAAC aims to create the value of the local coffee industry and improve the quality of life of local farmers through fair trade and eco-friendly agricultural production. OPCAAC members use environmentally friendly farming methods to reclaim land, establish sustainable economic and social management and improve the quality of their products through the development of regional organizations.

Flavor description: nuts, low acidity, spice cream, cool herbs, smooth and mild taste