Graded Flavor characteristics and taste of organically grown Coffee beans in Chiapas, Mexico

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Since the 18th century, many Germans have developed coffee farms on fertile land in the southern Sokonusco region of the Mexico-Chiapas region, which was most popular in the 20th century. Later, due to the collapse of the coffee market and agricultural land caused by agricultural land reform, only a few farms still maintained coffee production.

In 1888, German immigrant Arthur Edelmann Arthur Edelman accepted the invitation of the Mexican government to establish Hamburgo Farm in Soconusco, Mexico-Chiapas region, providing local people with employment opportunities and promoting high-quality Mexican coffee around the world.

The manor was shortlisted for the World Expo Cafe in 2010 and the COE Excellence Cup in 2012, and single varieties such as Bourbon Bourbon and Maragogype were planted in the manor. the owner of the manor actively built the equipment in the manor, hoping to provide the best quality to the public and realize the original intention of setting up the manor.

Mexican Coffee Grade: High Grown (HG) Highland cultivation

Varieties: Bourbon, Caturra, Mondo Novo and Typica (Arabica)

Soil: clay minerals

Producing area: CHIAPAS Chiapas

Planting height: 1100-1400 m above sea level

Climate: average annual rainfall of 2000 mm

Harvest time: December-April

Production process: washing method

Recommended baking degree: CITY TO FULL CITY

Mexican coffee features and taste:

Mexico is an exotic place with deserts, blue waters, mountains, huge cities and small villages. In recent years, the demand for high-quality coffee has greatly increased the interest of Mexican coffee buyers, which has helped to improve Mexico's status from blended coffee to single and organic specialty products.

Chiapas is an important high-grade coffee producing area in Mexico, and the main high-grade beans are grown in high-altitude areas, while many high-altitude beans of organic Mexican coffee are grown by aborigines, who organize a number of cooperatives to obtain assistance from foreign organizations, strive for better prices, and promote the progress of coffee cultivation technology, etc., and adopt organic planting methods to grow coffee.

This batch of Mexican coffee has the flavor of chocolate and almonds, mild, delicate, sweet, elegant aroma, good balance of acidity and bitterness, changeable taste of high and low temperature after extraction, and all kinds of baking degrees are worth a try; the acidity of shallow roasting is also excellent. After baking it deeply, the flavor is also excellent, the mellow thickness and smoothness are moderate and fresh, and the aroma lasts for a long time.