What Unique Flavor Profile Does Mexican Chiapas Organic Certified Coffee Have? Recommended Brewing Methods

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What are the unique flavor characteristics of organic certified coffee from Chiapas, Mexico? What brewing methods are recommended?

Chiapas is located in the southernmost part of Mexico. The high altitude of 2,500-4,000 meters and fertile volcanic soil cultivate coffee beans with smooth texture and moderate acidity, which have also received UTZ 'Good Coffee' certification. The flavor is mild and full of delicate aroma, with gentle acidity that melts in your mouth, creamy silkiness, and a finish of drupe, nuts, and spices.

Mexico is one of the largest producers of organic certified coffee. OPC AAC (Organización de Productores de Café de Ángel Albino Corzo), established in 1995, is an organization for small organic farmers that builds farm management systems, emphasizes transparent and independent production and marketing information for coffee farmers, and sets standards to prevent over-exploitation of land. With sustainable operation as its mission, OPC AAC creates value for the local coffee industry and improves the quality of life for local farmers through fair trade and agricultural practices that comply with ecological conservation. Members of OPC AAC use environmentally friendly farming methods to cultivate land, establish economic and social sustainable operation through regional organizational development, and enhance product quality.

Mexico is one of the largest producers of organic certified coffee.

Due to geographical factors, most of it is sold to the United States.

The country's coffee industry began in the 19th century.

It was introduced through Jamaica, mainly cultivating Arabica varieties.

The production area is near the Pacific coast, adjacent to Guatemala's Soconusco region.

In the early 1990s.

The southern state of Chiapas became Mexico's most important coffee-producing region.

Producing about 275,000 tons of coffee annually, accounting for 45% of the country's production.

More than two million Mexicans depend on coffee for their livelihood.

75% of Mexican coffee farmers work on land smaller than two hectares.

These small farmers produce approximately 30% of the country's coffee production each year.

The remainder is produced by large or more productive farms.

Since 1988, especially in Chiapas.

The government has been encouraging poor coffee farmers to increase production.

By providing simple loans to farmers and encouraging the expansion of forest land cultivation.

And expanding planting areas to increase income.

Chiapas is located on the southern plateau of Mexico, bordering Guatemala.

In 1991, the Mexican National Institute conducted.

Research on systems for protecting the rights of local indigenous peoples.

And enhanced protection for indigenous residents through the formulation of product trade regulations.

Under this mission and these conditions.

Cooperative organizations in various districts have sprung up like mushrooms after rain.

OPCAAC's full name is Organización de Productores.

de Café de Ángel Albino Corzo.

It is an organization for small organic farmers in Chiapas state.

Established in 1995, OPC AAC.

Builds farm management systems.

Emphasizes transparent and independent production and marketing information for coffee farmers.

And sets standards to prevent over-exploitation of land.

The organization provides its members with small loans.

Technical training, social activities, and other assistance.

And continuously focuses on the development of organic agriculture and ecological protection.

OPCAAC takes sustainable operation as its mission.

Creates value for the local coffee industry.

Through fair trade and agricultural practices that comply with ecological conservation.

It improves the quality of life for local farmers. Members of OPC AAC.

Use environmentally friendly farming methods to cultivate land.

Through the development of regional organizations.

Establish economic and social sustainable operation, and enhance product quality.

Coffee Details

Country: Mexico

Region: Chiapas Plateau

Grade: Altura

Producer: OPC AAC Small Organic Farmers Organization

Processing Method: Traditional Washed

Variety: Caturra

Altitude: 900 meters to 1,100 meters

Harvest Period: October to March of the following year

Flavor: Low nutty acidity, spice, cream, slightly cool herbal, plant-based, smooth and mild texture

FrontStreet Coffee Brewing Recommendations:

V60 dripper, 15g coffee grounds, water temperature 90-91°C, grind size 3.5, water-to-coffee ratio close to 1:15.

30ml water for bloom, bloom time 30s.

分段：注水到120ml 断水，缓慢注水到225ml.

That is 30-120-75.

Other Drip Extraction Suggestions:

French Press: recommended grind size 3.5-4 / water temperature 90°C.

AeroPress: recommended grind size 2.5, water temperature 90°C.

Pour-over: grind size 3.5, water temperature 91°C.

Grind size 3.5 - water temperature 90°C.

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