What are the Unique Regional Flavors of Mexican Coffee? How to Pour-Over Mexican Chiapas Organic Coffee

What is the unique regional flavor of Mexican coffee? How to hand-brew organic coffee from Mexico's Chiapas region?

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Located at the southernmost tip of Mexico, Chiapas state features plateaus covered with coniferous forests as well as dense primeval rainforests. Its rich and varied geographical environment is a paradise for outdoor enthusiasts, while the numerous Mayan civilization sites in the region witness the glory of the ancient empire.

Mexico is the world's eighth-largest coffee producer, and Chiapas is one of Mexico's most renowned coffee-growing regions. Chiapas coffee beans are characterized by fruity flavors and rich layers, with a bright and sweet taste profile that includes notes of sugarcane and honey.

The highest quality coffee beans produced in Mexico come from Chiapas in the southeastern region, bordering Guatemala's Huehuetenango highlands. The high-altitude characteristics in its flavor profile are quite exceptional among Mexican coffees, with packaging marked as "Tapachula Chiapas" for green beans.

Tapachula city is an important commercial and agricultural center. To this day, Mexico still maintains indigenous-style small-scale farming, with farmers typically cultivating only two to three hectares of land. In addition to coffee, they also grow crops such as corn and soybeans.

Coffee represents their main source of income. After harvest, the green beans are typically handed over to cooperatives for processing, though some farmers forge their own path and are highly regarded and recommended by fair trade organizations.

Sensory Analysis

Dry Aroma:

Noticeable fruity acidity, excellent nutty richness, oily sensation, with a distinct brown sugar-like sweetness.

Wet Aroma:

Nutty richness with a creamy, oily sensation. As the temperature slightly decreases, citrus fragrance and sugarcane sweetness become prominent.

Sipping:

Clean acidity with distinct layers, though not overpowering. Pleasant mouth-watering sensation, excellent and full-bodied, with outstanding balance. The aftertaste is long-lasting with distinct floral notes, and the lingering sweetness is comforting.

Flavor Profile:

Low acidity with notes of nuts, spiced cream, cool herbal and plant notes, with a smooth and gentle texture.

Coffee Details:

• Country: Mexico
• Region: Chiapas
• Grade: SHG (Strictly High Grown)
• Processing: Washed
• Certification: Organic
• Flavor: Nuts, low acidity, spiced cream, cool herbal and plant notes, smooth and gentle texture

Mexico is one of the largest producers of organic certified coffee, with most exports going to the United States due to geographical factors. The country's coffee industry began in the 19th century with introduction from Jamaica, primarily cultivating Arabica varieties. The growing regions near the Pacific coast bordering Guatemala include Soconusco. In the early 1990s, the southern state of Chiapas became Mexico's most important coffee-producing region, with an annual output of about 275,000 tons of coffee, 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 annually, while the remainder is produced by large or higher-yield farms. Since 1988, especially in Chiapas, the government has encouraged poor coffee farmers to increase production and expand growing areas by providing simple loans and encouraging the cultivation of forested land to increase their income.

Chiapas is located on the highlands at Mexico's southern border with Guatemala. In 1991, Mexico's National Institute conducted research on systems for protecting the rights of indigenous peoples, establishing trade regulations to enhance protection for native populations. Under these principles and conditions, cooperative organizations in various regions sprang up like mushrooms after rain. OPCAAC, whose full name is Organización de Productores de Café de Ángel Albino Corzo, is an organization of small organic farmers in Chiapas. Founded in 1995, OPCAAC established farm management systems that emphasize transparent and independent production and marketing information for coffee farmers, while setting standards to prevent land overexploitation. The organization provides its members with small loans, technical training, social activities, and other assistance, while continuously focusing on the development of organic agriculture and ecological protection. With sustainable management as its mission, OPCAAC creates value for the local coffee industry, improving the quality of life for local farmers through fair trade and eco-friendly agricultural practices. OPCAAC members use environmentally friendly farming methods to cultivate land, establishing economic and social sustainability through regional organizational development, thereby enhancing product quality.

FrontStreet Coffee Brewing Recommendation:

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

30g of water for blooming, with a bloom time of 30 seconds.

Pour in segments: Stop pouring at 120ml, then slowly pour to 225ml. That is: 30-120-75.

Other Drip Extraction Recommendations:

• French Press: Recommended grind level 3.5-4, water temperature 90°C
• AeroPress: Recommended grind level 2.5, water temperature 90°C
• Pour-over: Grind level 3.5, water temperature 91°C

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