Mexican Coffee Chiapas PB Round Bean Flavor description Mexican Coffee hand-brewing method

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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 southern border with the Malavitte fruit producing 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.

Mexico Coffee producing area: Jaltenango, Chiapas (Chiapas)

Grade: Altura (about 1000 meters above sea level for alpine planting)

Coffee variety: Yellow Catucai

Grower: Pedra Rosa (amethyst, Spanish)

Aroma: slightly fruity, sweet creamy

Taste: clean and sweet, like blackberries, ripe bananas and milk chocolate.

Acid quality presentation: pleasant acid quality

Overall texture: soft but smooth as syrup

Balanced performance: the combination of diversification

In conclusion: a very elegant choice.

After starting with the raw beans of Mexican coffee, the Gemini uncle could not help but taste fresh. Taking advantage of the dark wind, he immediately turned on the hot pot to try to bake one kilogram. Judging by the appearance of raw beans, if the treatment is slightly dry, you should be prepared to reduce your firepower later. Sure enough, the temperature rises quite fast. When the baking temperature is close to 11 minutes, the temperature has reached 204 ℃, and the beans are washed to taste the flavor by hand with filter paper.

Compared with the cup test data given by the supplier, BlackBerry sour, some, chocolate, some, ripe banana is really difficult to understand, because my banana likes to eat raw ~ XD. In terms of texture, Mexican coffee is actually smooth and thick, the only regret is that the latter part is slightly insufficient, whether it has something to do with planting altitude, this is pure conjecture.