Mexico-Chiapas PB growing environment and history of small round beans and round beans?

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Mexico-Chiapas PB growing environment and history of small round beans and round beans?

Mexico is one of the largest producers of organic certified coffee. OPCAAC (Organic small Farmers' production Organization) was founded in 1995, which 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. 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.

Mexico is located at the northern end of Central America, the uppermost edge of the coffee production belt, the coffee producing areas of coatepec (Cortepe) and veracruz (Veracruz) in the north, the Pluma coffee in the Oaxac (Oaxaca) region in the middle, and the Chiapas (Chiapas) highlands on the border with the Vivette south fruit region in Guatemala. The vast majority of Mexican coffee is washed Arabica coffee, which is characterized by a very strong special aroma, a bit like overfermented fruit. Chiapas (Chiapas) beans at the southernmost tip of Mexico have a mild and delicate taste and a very special aroma.

Shallow baking City (fragrance): the aroma of the fruit is full and a little wild, the acid is not obvious until a few seconds after drinking, the fat taste is thin, and the aftertaste slowly appears behind the tongue. It has the aroma and taste of Pengfeng tea.

Medium baking (general B): the aroma of fermented fruit, acid is a weak acid, smooth and round taste, with ripe tea flavor.

Re-baking (general C): the aroma of red vegetables, no acidity, clean taste, no extra impurities, sweet with fairy grass and wheat.

Mexican Chiapas coffee beans flat beans

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

Located in the southernmost part of Mexico, Chiapas is a coffee bred from a high altitude of 2500 murmur4000m and fertile volcanic soil, with a smooth taste and moderate acidity, and has won the UTZ' good Coffee Certification. The palate is mild and full of delicate aromas, with mild acidity on the palate, creamy silky and smooth, with a finish of drupes, nuts and spices.