What is the flavor of Mexican coffee with unique regional flavor? How to make Chiapas, Mexico by hand

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What is the unique regional flavor of Mexican coffee? How to make organic coffee from Chiapas, Mexico?

Chiapas, Mexico's southernmost state, has coniferous plateaus and dense pristine rainforests. The rich and varied geographical environment is a paradise for outdoor enthusiasts, and the numerous Mayan civilization sites in the region bear witness to the glory of the ancient empire.

Mexico is the eighth largest coffee producer in the world, and Chiapas is one of Mexico's most famous coffee producing regions. Chiapas coffee beans are fruity and rich in layers, bright and sweet in taste, and the fruity notes include sucrose and honey aromas.

Mexico produces the best quality coffee beans in the southeast of Chiapas, close to Guatemala Vivi highlands, taste the middle of the mountain characteristics of the level, also performed quite well in Mexico, in the green beans on the package marked Tapachula Chiapas.

Tapachula City was an important commercial and agricultural center. Mexico was still a small-scale aboriginal farming country. There were only two or three hectares of land on their land. Besides coffee, corn, soybeans and other crops were also planted.

Coffee is their main source of income--the green beans are harvested and handed over to cooperatives to handle the latter matters, but some of them make their own way, which is also highly praised and respected by fair trade organizations.

Dry fragrance: fruit aroma sour obvious, nuts excellent thickness, fat feeling, brown sugar-like sweetness obvious

Moist: Nutty consistency, creamy greasiness, orange and sugar sweetness at cooler temperatures

Sip: acid clean, obvious layers, not prominent, good sense of salivation, excellent body thickness, excellent coordination, lasting Aftertest after entering the throat, with obvious flower fragrance, sweet and comfortable after rhyme.

Flavor:

Nutty acidity low spice cream slightly cool herbs plant smooth mild taste

Country l: Mexico

Origin: Chiapas

Classification: SHG

Treatment: Washing

Certification: Organic

Flavor: Nutty acidity Low spice creamy slightly cool Herbal plant smooth mild taste

Mexico is one of the largest producers of certified organic coffee, mostly destined for the United States because of geographical factors. The country's coffee industry began in the 19th century and was introduced via Jamaica, mainly Arabica varieties, growing near Soconusco in neighboring Guatemala on the Pacific coast. In the early 1990s, the southern state of Chiapas became Mexico's most important coffee-producing region, producing about 275,000 tons of coffee annually, accounting for 45% of the country's production. More than two million Mexicans depend on coffee for their livelihoods, and 75 percent of Mexican coffee farmers work on less than two hectares of land, producing roughly 30 percent of the country's coffee production annually, with the rest coming from large or high-capacity farms. Since 1988, particularly in Chiapas, the Government has been encouraging poor coffee farmers to increase their yields and expand their growing areas by providing easy loans to farmers and encouraging the cultivation of forest lands.

Chiapas is located in the plateau bordering Guatemala at the southern end of Mexico. In 1991, the National Institute of Mexico conducted institutional research on the protection of indigenous peoples 'rights and improved the protection of indigenous peoples through the standardization of product trade. Under such objectives and conditions, cooperative organizations in various regions sprang up like mushrooms. OPCAAC, whose full name is Organización de Productores de Café de Ángel Albino Corzo, is an organic smallholder production organization in Chiapas. OPCAAC was founded in 1995 to establish a farm management system, emphasize open and transparent independent production and marketing information for coffee farmers, and set standards to avoid over-exploitation of land. The organization provides its members with small loans, technical training, social activities and other assistance, and continuously pays attention to the development of organic agriculture and ecological protection. OPCAAC aims to create value for the local coffee industry through sustainable management and improve the quality of life of local farmers through fair trade and eco-friendly agricultural practices. OPCAAC members use environmentally friendly farming methods to cultivate land, establish economic and social sustainability through the development of regional organizations, and improve product quality.

Front Street Cooking Recommendations:

V60 filter cup, 15 grams of powder, water temperature 90-91 degrees, grinding 3.5, water powder ratio close to 1:15

30g water steams for 30s

Staging: water injection to 120ml, water cut off slowly to 225ml,

30-120-75.

Other suggestions for trickle-filtration extraction:

Normal pressure, recommended abrasiveness of 3.5-4/water temperature 90°C

Aile pressure, recommended 2.5 grind, water temperature 90°C

Hand washing: 3.5 degree of grinding, water temperature 91°C

3.5 Grinding-90 degrees water temperature