Mexican Coffee Nayarit Nayarit Plateau Paradise Manor introduces Mexican sun-dried coffee beans

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Mexican Coffee | what are the varieties of sun-dried beans in Nayarit Nayarit Plateau Paradise Manor?

This group of 10 coffee farmers began to work together in 2008, focusing on using sustainable methods to grow coffee to protect the environment and the quality of life of coffee farmers themselves, and even the communities in which they live. They work together to cultivate about 40 square kilometers of land, located in the Veracruz area, and they work hard to grow coffee in the hope that each variety they grow will show the most unique and attractive characteristics. In order to achieve their goal, they adopt solid farming practices in the planting stage, picking only the most mature coffee cherries when harvesting, and using very strict criteria for raw bean processing.

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.

Farm: Nayarit Mi Cielito. Cooperative society

Coffee varieties: Tibica, bourbon, Katura, New World species

Altitude: 980 Murray 1140 meters

Raw bean treatment: sun drying

MX Nayarit Mi Cielito Nat.

Flavor description: air-dried orange, nut, corn and toast are well balanced.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

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