What are the flavor and taste characteristics of Mexican organic coffee beans-Chiapas PB beans? Qianjie recommended rush

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What are the flavor and taste characteristics of Mexican organic coffee beans-Chiapas PB beans? What is the recommended cooking method in Qianjie?

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.

Organic bean Mexico in Chiapas Plateau, Mexico

Founded in 1983, the Mahoma Cooperative La Union Majomut, located in the highlands of Chiapas province, is a group of small coffee farmers to promote the survival and livelihood of indigenous Indians, mainly Tzotzil indigenous Tzeltal.

The organization has 1450 members and is divided into 25 communities, with an average area of coffee grown per household of only two hectares, including corn and soybeans. Coffee is the main source of income for these aboriginal families. The coffee produced by the Mahoma Cooperative for farmers is processed and sold directly to foreign traders without being exploited by traditional traders.

Coffee in this area began to be grown in the 1960s, starting with the traditional method of planting farmers' crops (fertilizing and burning mountains). It was converted to organic farming in 1992 and was certified as organic in 1995. Cooperative

The work includes: organic planting training for community members, teaching and consultation on various matters of coffee work at all stages. The use of organic farming avoids the crisis of low prices and obtains quality recognition in the international market. Mahouma Cooperative also provides financial support to farmers, "educational work, family environment improvement," community participation and family sideline training. The raw beans of our cooperative are highly recommended by Fair trade Fair Trade Organization.

Country: Mexico: Chiapas Chiapas Plateau La Union Majomut

Variety: Caturra grade: SHG treatment: washing, fermentation, natural sun exposure

Dry fragrance: sweet spices, creamy fragrance, rich oil fragrance

Wet fragrance: flower, blackcurrant, red jujube, tea

Sipping: delicate sour, obvious greasy, sweet and changeable, sour citrus, sour grapefruit, sweet spices, East African spices, bitter sweet red wine after swallowing, sweet and sour aftertaste of berries

Qianjie cuisine is recommended:

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3, water powder ratio close to 1:15

Steaming in 30 grams of water for 30 seconds

Section: inject water until 110ml is cut off, wait for the water level to drop to 1pm 3 and then slowly inject water until 225ml stops.

That is, 30-125-225g

Other suggestions for trickling extraction:

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

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 90 °C

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

3.5 Grinding-90 degrees water temperature