Characteristics of Historical Flavor and Taste of Nayarit Nayarit Coffee grown in Mexico Coffee producing area

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Mexico Mexico

Sweet honey, walnut, almond, banana, cocoa, nuts, warm finish and light and smooth taste.

Located in North America with diverse climates, it is the 14th largest country in the world and the fourth largest coffee producer, producing about 5 million bags of coffee a year. Most of its coffee is produced by nearly 100000 small farmers, and large estates that once manipulated the coffee industry are rare. The yield of Mexican coffee is about 630 kg per hectare. Mexican coffee is said to have been planted in Nayarit in the west-central Mexico by a Spaniard from the West Indies at the end of the 18th century. Coffee has been grown in Nayarit for more than 150 years and was grown by a French immigrant family in 1860. Coffee is grown here at an altitude of 1200-1500 meters. Most of the mountains are volcanic areas and the soil is volcanic ash. The high altitude and fertile volcanic soil give birth to the smooth taste and moderate acidity of coffee beans.

Treatment method: washing and sunbathing produccion _ cafe_puebla_002_0-400x280

Main varieties: Arabica

Coffee producing area

Chabas Chiapas

Cottpe Coatepec

Huatusco Huatusco

Orezaba Orizaba

Mexican coffee is said to have been transplanted to Mexico by a Spaniard from the West Indies in the late 18th century. The excellent Mexican coffee has a comfortable taste, mellow taste, moderate acidity, mild and meticulous, and pleasant aroma. Mexico has 12 major coffee bean-producing areas, of which Nayarit is located in west-central Mexico near the Pacific Ocean. Coffee has been grown in Nayarit for more than 150 years, and a French immigrant family began to grow it in 1860. Coffee is grown here at an altitude of 1200-1500 meters. Most of the mountains are volcanic areas and the soil is volcanic ash. The high altitude and fertile volcanic soil give birth to the smooth taste and moderate acidity of coffee beans. Nayarit is one of the 12 main coffee-producing regions in Mexico.

The coastal windward side of Nayarit is affected by the northeast monsoon because of abundant rainfall, fertile volcanic soil and abundant water resources, this batch of suntan coffee fruits in Nayarit's Highland Paradise Manor (Mi Cielito) are refined by the sun, retaining the most primitive aroma and flavor of raw beans.

Mexico is also one of the largest producers of organic certified coffee, most of which is sold to the United States for geographical reasons. The country's coffee industry, which began in the 19th century, is mainly planted by Arabica varieties. More than 2 million of Mexicans depend on coffee for a living, and 75% of Mexican coffee farmers grow coffee on less than two hectares of land. these small farmers produce about 30 per cent of the country's coffee each year, with the rest produced by large or high-capacity farms.

Mexican coffee tastes mild, a bit like Guatemala Vivetnam fruit highland coffee, mild, moderately saturated full of delicate aroma but less sour, in line with the taste that Chinese like.

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