Introduction of Coffee producing areas in Oaxaca, Mexico Coffee flavor characteristics in Oaxaca

The capital of Oaxaca, located about 510km southeast of Mexico City, the legendary city blessed by God has a charming climate like spring all year round. Dating back to 1000 BC, the city was once the gathering place of two ancient civilizations, Mixtec and Zapotec, and then experienced Spanish colonization. Oaxaca is still inhabited by many indigenous people, whose traditional art and colonial culture clash with each other, brewing unique artistic characteristics, that is, the urban charm of Oaxaca.

Oaxaca is one of the main producers of Mexican coffee beans (the other two major producers are Chiapas and Veracruz). You can naturally buy low-cost but high-quality coffee, and good coffee shops can be found everywhere. To the north of Chiapas, Mexico, is the Mexican state of Oaxaca. Oaxaca has the Madred Oaxaca Mountains (Sierra Madre de Oaxaca System) for abundant rainfall, which provides fertile soil and cool climate for coffee bean cultivation. Most farmers in the OAXACA producing area own less than 2 hectares (4.4 acres) of land in the area and have several large cooperatives. There are also some larger estates, although some have developed diversified tourism.

■ altitude: 900-1800m

■ harvest period: December to March

■ varieties: bourbon, Tibica, Kaddura, Marago Rippi

■ flavor: the flavor is obvious nutty, creamy, slightly herbaceous, moderate acid value.