Mexican Coffee Oaxaca Oaxaca Sicco Euro-washed Kadura SHB Features Flavors

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Mexico | Oaxaca Oaxaca Sicco Cooperative | European rules wash Kaddura SHB flavor?

Mexico is one of the largest producers of organic certified coffee, mostly sold to the United States because of geographical factors. The country's coffee industry, which began in the 19th century and was introduced through Jamaica, is mainly planted with Arabica varieties, near Soconusco, which borders Guatemala on the Pacific coast.

Mexico is closely followed by Brazil and Colombia, which ranks third in Latin America in terms of output. Coffee production in Mexico increased significantly after World War II. In addition to oil, coffee is the second largest local export and has a great impact on Mexico's national economy. The coastal windward side of Nayarit is affected by the northeast monsoon because of abundant rainfall, fertile volcanic soil and abundant water resources.

The country's coffee industry, which began in the 19th century and was introduced through Jamaica, is mainly planted with Arabica varieties, near Soconusco, which borders Guatemala on the Pacific coast. In the early 1990s, the southern state of Chiapas became the most important coffee-producing region in Mexico, producing about 275000 tons of coffee a year, accounting for 45 per cent of the country's production. More than 2 million of Mexicans depend on coffee for a living, and 75 per cent of Mexican coffee farmers work on less than two hectares of land. These small farmers produce about 30 per cent of the country's coffee each year, while the rest are produced by large or high-capacity farms.

Production area Oaxaca Oaxaca

Producer Xike Cooperative

Traditional washing treatment

Graded European water washed extremely hard beans (SHB)

Variety Kaddura (Caturra)

Sea pull 1200 to 1800 meters

Flavor description:

Nuts, low acidity, spice cream, cool herbs, warm taste and Mexico is one of the largest producers of organic certified coffee, mostly sold to the United States because of geographical factors.

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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