How Mexican coffee beans are roasted and how to express the taste and flavor characteristics of Mexican coffee.

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Coffee growing area of Mexico

Mexican coffee is classified by altitude and most of the country's coffee is used for blending and / or dark coffee. Mexico has grown coffee since the late 18th century, and most of the country's coffee now comes from the south of the country, where the continent narrows and bends eastward.

Mexican Chiapas Coffee

Chiapas Coffee is grown in the southern state of Chiapas and is famous for its light, delicate flavor and rich, light acidity and light to medium body. The hot tropical climate has good growth conditions and produces quite consistent content.

It is particularly noteworthy that Chiapas coffee is grown in the southeast corner of the mountain near the Guatemalan border, usually marked with the name of the town Tapachula, the name of the nearby town. Nearby volcanoes provide fertile soil, improve the nutritional supply of coffee and help develop their tastes. It is said that the exquisite Chiapas coffee can rival the complexity and power of the better Guatemalan coffee.

Veracruz coffee

On the bay edge of the mountains in central Mexico is Veracruz, where most coffee grows in the lowlands and is unremarkable.

However, the nearby mountains produce the respected Altura Coatepec, named after the town of Coatepec, famous for its nutty flavor, light body and chocolate-toned brightness.

Mexican Oaxaca coffee

In particular, coffee from the southern slopes of the central Oaxaca mountains in the southern state of Oaxaca, called Oaxaca Pluma, is famous for its light body and light acidity.

Puebla coffee

Puebla is one of the larger states in Mexico, located east of Mexico City.

Mexican coffee plant varieties

Coffee plant varieties grown in Mexico are mostly bourbon (bourbon), Caturra (caturra), Maragogype (maragogype) and Mendono (Mondono).

Mexican coffee brand

Mexico is a member of the North American Free Trade Agreement (NAFTA), which makes Mexican coffee brands quite mature in the United States and Canada.

SIMPATICO coffee

Simpatico Coffee (headquartered in Michigan) features Mexican coffee, whose low-acid quality is popular and an advantage for people who don't like it. Although most low-altitude Mexican coffee is less acidic than its high-altitude siblings, the fact that this coffee is roasted means that it is less acidic than medium-roasted coffee.

Known for its light BODY and acidity, it usually has a nutty, chocolate flavour.

Mexican coffee is classified by altitude and most of the country's coffee is used for blending and / or dark coffee. Mexico has grown coffee since the late 18th century, and most of the country's coffee now comes from the south of the country, where the continent narrows and bends eastward.

Rich ecological conditions, coupled with high altitude and suitable temperature, form the unique flavor of Mexican coffee! Coffee beans are roasted in medium to deep depth, with aromas of apricot fruit slowly emerging at the first entrance, gently dotted with elegant molasses at the back, and a taste of evenly balanced floral fragrance.

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.

Qianjie Mexican Coffee recommends hand brewing parameters:

V60ap90 ℃ / 1 15 / time two minutes