Coffee from Mexico (Mexico) Oaxaca and Chiapas Mexican coffee beans can be said to be flavor

In 1721, French naval officer Gabriel Mathieu de Clieu took the first coffee sapling from Africa to Martinique in Latin America. All this is the origin of coffee cultivation in Latin America. Because France was under Bourbon rule, Arabica coffee grown in Latin America took on another name that is still famous in the coffee industry today, Bourbon. Bourbon is now an important branch of Arabica coffee. The overall flavor of Latin American coffee is known for its balance, and all the flavors in coffee can be found in Latin American coffee. The widespread use of wet processing of green beans is also one of the characteristics of Latin American coffee, and the good processing process also makes its beans more uniform in size and less defective than African coffee.

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Roasting level: Full cityfull city, Roast to two explosions from the beginning of the pot, whether mixed with the formula to make Espresso or brewed items, Mexican coffee beans can be said to be unique flavor.

Mexican coffee is produced from Cotepe and Veracruz in the north to Pulmas in the central Oaxaca region to Chiapas in the southernmost region, and the flavors vary from region to region. Although Mexico has many producing areas, because the quality stability is not high, it has to try many ways to pick high quality coffee. Basically, the coffee standards in Oaxaca and Chiapas are relatively neat. Chiapas is adjacent to the Huehuetenango region of Guatemala, so its flavor is similar. Mexico is also a major producer of certified organic coffee. Generally speaking, Mexican coffee flavor is lighter, but mild and delicate, and the aroma is good, so it is worth a try.