Mexican Coffee Organic Coffee Bean Variety Mexican Chiapas Coffee treatment graded Flavor

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Mexican coffee Chiapas coffee beans

Country: Mexico

Producing area: Chiapas Plateau

Rating: Altura

Producer: OPCAAC Organic small Farmers production Organization

Treatment: traditional washing

Variety: Kaddura (Caturra)

Altitude: 900m to 1100 m

Harvest time: October of each year to March of the following year

Chiapas is located in the southernmost part of Mexico, the coffee beans bred by the high altitude of 2500m to 4000m and fertile volcanic soil have a smooth taste and moderate acidity, and have won the UTZ "good Coffee Certification". Mexican coffee is mild and full of delicate aroma, with mild acidity on the palate, creamy silky and smooth, with a finish of drupes, nuts and spices.

Mexico is one of the largest producers of organic certified coffee. OPCAAC (Organic small Farmers' production Organization) was founded in 1995, which constructs a farm management system, emphasizes the open and transparent independent production and marketing information of coffee farmers, and sets standards to avoid over-exploitation of land. OPCAAC aims to create the value of the local coffee industry and improve the quality of life of local farmers through fair trade and eco-friendly agricultural production. OPCAAC members use environmentally friendly farming methods to reclaim land, establish sustainable economic and social management and improve the quality of their products through the development of regional organizations.

Founded in 1983, the Mahoma Cooperative La Union Majomut, located in the highlands of Chiapas province, is a group of small coffee farmers to promote the survival and livelihood of indigenous Indians, mainly Tzotzil indigenous Tzeltal.

The organization has 1450 members and is divided into 25 communities, with an average area of coffee grown per household of only two hectares, including corn and soybeans. Coffee is the main source of income for these aboriginal families. The coffee produced by the Mahoma Cooperative for farmers is processed and sold directly to foreign traders without being exploited by traditional traders.

Mexican coffee began to be grown in the 1960s, starting with the traditional method of growing farmers' crops (fertilizing and burning mountains). It was converted to organic farming in 1992 and was certified as organic in 1995. Cooperative

The work includes: organic planting training for community members, teaching and consultation on various matters of coffee work at all stages. The use of organic farming avoids the crisis of low prices and obtains quality recognition in the international market. Mahouma Cooperative also provides financial support to farmers, "educational work, family environment improvement," community participation and family sideline training. . The raw beans of our cooperative are highly recommended by the Fair trade Fair Trade Organization.

Country: Mexico

Producing area: Chiapas Chiapas Plateau

Marked: La Union Majomut

Variety: Caturra grade: SHG treatment: washing, fermentation, natural sun exposure

Harvest time: at the end of April 2005, disadvantages of appearance: green, 0d/350g

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

Wet fragrance: flower, blackcurrant, red jujube, tea

Sipping: delicate sour, obvious greasy, sweet and changeable, sour citrus, sour grapefruit, sweet spices, East African spices, bitter sweet red wine after swallowing, sweet and sour aftertaste of berries