What is the Flavor Profile of Mexico's Oaxaca Co-op EP Washed Caturra SHB?

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Mexico | Oaxaca Sico Cooperative | European Standard Washed Caturra SHB Flavor Profile

Mexico is one of the largest producers of certified organic coffee, and due to geographical factors, most of it is sold to the United States. The country's coffee industry began in the 19th century, introduced through Jamaica, with Arabica varieties being the main crop, and the producing areas are located near the Pacific coast bordering Guatemala's Soconusco region.

Mexico ranks third in Latin American coffee production, following Brazil and Colombia. Mexico's coffee production increased significantly after World War II. Besides oil, coffee is the second largest export commodity for the region, having a significant impact on Mexico's national economy. The Nayarit coastal windward side is affected by the northeast monsoon, with abundant rainfall, fertile volcanic soil, and plentiful water resources.

The country's coffee industry began in the 19th century, introduced through Jamaica, with Arabica varieties being the main crop, and the producing areas are located near the Pacific coast bordering Guatemala's Soconusco region. In the early 1990s, the southern Chiapas state 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 rely on coffee for their livelihood, with 75% of Mexican coffee farmers working on land smaller than two hectares. These small farmers produce approximately 30% of the country's coffee output annually, while the remainder is produced by large or more productive farms.

Coffee Details

Region: Oaxaca

Producer: Sico Cooperative

Processing Method: Traditional Washed Processing

Grade: European Standard Washed Strictly Hard Bean (SHB)

Variety: Caturra

Altitude: 1200 to 1800 meters

Flavor Description

Nuts, low acidity, creamy spice, cool herbal notes, smooth and mild mouthfeel. Mexico is one of the largest producers of certified organic coffee, and due to geographical factors, most of it is sold to the United States.

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Rukus grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour with 25g water for 25s bloom. Second pour to 120g water, then pause and wait until the water level in the coffee bed drops to half before continuing. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

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