Mexican coffee practice Mexican Chiapas coffee beans taste description and cooking suggestion

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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. The southernmost Chiapas (Chiapas) round beans in Mexico have a mild and delicate taste and a very special aroma.

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". The palate is mild and full of fine aromas, 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.

Mexican coffee planting area of 680,981 hectares, distributed in more than 4300 communities in 12 states of the Republic of Mexico, the soil is slightly acidic. The main producing areas are Chiapas, Veracruz, Puebla and Oaxaca, and the main varieties are Typica, Caturra, Bourbon, Catuai, Mundo Novo, Garnica, Catimor, Maragogype and Robusta. Recently, great progress has been made in the coffee industry with the introduction of rust-resistant varieties, such as Marsellesa,Costa Rica 95 and some hybrid varieties developed by the French CIRAD and ECOM groups in the unique cloning laboratory in Mexico.

Chiapas, which extends to the Guatemalan border, is by far the largest production area, accounting for 1/3 of total production. Veracruz mainly produces low-altitude coffee.

Cooking suggestions:

Powder / water ratio 1:15, water temperature 91 °, medium grinding thick and thin kono filter cup

Stew with 30g water for 30s, the second stage water injection to 120g water cut off, when the water level is about to expose the powder bed, then water injection to 220g, extraction time to 2 minutes immediately remove the filter cup, not at the end.

Flavor characteristics: moderate consistency, mild but sweet flavor, with a little cocoa nut aroma, wet aroma with obvious honey-like sweetness, and walnut, almond aroma, the most obvious taste is sucrose-like flavor, if the baking degree is not deep, you can also feel a light lemon flavor, the tail is mild but slightly short, is a light. Sweet, approachable coffee.