Mexico Chiapas PB small round beans taste characteristics flavor introduction what is Mexican organic coffee beans

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Mexican Organic Coffee Beans-Chiapas PB Round Beans Flavor and Taste Characteristics? Recommended cooking method in front street?

Mexico is located at the northern end of Central America, the highest edge of the coffee producing belt. Mexican coffee producing areas start from coatepec and veracruz in the north, Pluma coffee in Oaxac in the middle, and Chiapas highland in the southernmost part at the border with Viviente South fruit producing area of Guatemala. Mexican coffee is mostly washed Arabica coffee, which is characterized by a very strong special aroma, a bit like over-fermented fruit aroma. Chiapas, the southernmost small round bean in Mexico, has a mild and delicate taste and a very special aroma.

Light Baked City: Fruit aroma is sufficient and a little wild, acid is not obvious in a few seconds after drinking, oil taste is thin, and the aftertaste slowly appears behind the tongue. It has the aroma and taste of Pengfeng tea.

Medium Roast (General B): Fruity fruit after fermentation, acid is weak fruit acid, smooth and round taste, ripe tea flavor.

Heavy Roast (General C): Red vegetable aroma, no acid present, clean taste without excess impurities, sweet with fairy grass and wheat.

Chiapas Plateau, Mexico Organic Beans Mexico

La Union Majomut, founded in 1983 in the highlands of Chiapas Province, is a group of small coffee farmers working to promote the survival and livelihood of indigenous Indians, mainly Tzotzil? Tzeltal.

The organization has 1450 members in 25 communities, and the average household grows only two hectares of coffee, including corn and soybeans. Coffee is the primary source of household income for these aborigines. The coffee produced for farmers by MAHOMA is processed and sold directly to foreign traders, avoiding exploitation by traditional traders.

Coffee in this area was first grown in the 1960s, initially using traditional farmer farming methods (fertilizer burning). It was converted to organic farming in 1992 and certified organic in 1995. cooperatives

Work includes: training community members in organic farming, teaching and consulting on various matters of coffee work at various stages. Organic farming avoids the low price crisis and at the same time achieves quality recognition in the international market. Mahomar also provides financial support to farmers, educational work, home environment improvement, community participation and training for family sideline activities.

Country: Mexico Region: Chiapas La Union Majomut

Breed: Caturra Grade: SHG Treatment: washing fermentation? natural sunlight

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

Wet fragrance: flower fragrance, black vinegar chestnut fragrance, red date fragrance, tea fragrance

Sip: delicate acidity, obvious grease, sweet variety, citrus acidity, grapefruit acidity, spice sweetness, East African spice flavor, bitter sweet aroma with red wine after swallowing, sweet and sour aftertaste with berry

Front Street Cooking Recommendations:

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

30g water steams for 30s

Stage: water injection to 110ml water cut off, wait for the water level to drop to 1/3 slowly re-injection to 225ml stop.

30-125-225g

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

Related recommendations: hand brewed coffee really good to drink? Why does coffee smell better than coffee?