Mexican Coffee: Oaxaca's Co-op European Standard Washed Caturra SHB Characteristics and Flavor Profile

Mexico | Oaxaca Sierra Coop | European Standard Washed Caturra SHB Flavor Profile

Mexico is one of the largest producers of certified organic coffee, with most of it being exported to the United States due to geographical factors. The country's coffee industry began in the 19th century when coffee was introduced through Jamaica. Primarily Arabica varieties are cultivated, with growing regions located near the Pacific coast in the Soconusco area, adjacent to Guatemala.

Following Brazil and Colombia, Mexico ranks as the third-largest coffee producer in Latin America. Mexico's coffee production increased significantly after World War II. Besides oil, coffee is the second-largest export commodity in the region and has a tremendous impact on Mexico's national economy. The windward coastal area of Nayarit is influenced by northeast monsoons, benefiting from abundant rainfall, fertile volcanic soil, and plentiful water resources.

The country's coffee industry began in the 19th century, introduced through Jamaica, with primarily Arabica varieties being cultivated. The growing regions are located near the Pacific coast in the Soconusco area, adjacent to Guatemala. In the early 1990s, the southern state of Chiapas became Mexico's most important coffee-producing region, with an annual output of approximately 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 annually, while the remainder is produced by large or more productive farms.

Coffee Details

Region: Oaxaca

Producer: Sierra Coop

Processing Method: Traditional Washed Processing

Grade: European Standard Washed Strictly Hard Bean (SHB)

Variety: Caturra

Altitude: 1200 to 1800 meters

Flavor Description:

Nutty, low acidity, creamy spices, subtle cool herbal notes, smooth and mild mouthfeel. Mexico is one of the largest producers of certified organic coffee, with most of it being exported to the United States due to geographical factors.

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway before continuing to pour. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

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FrontStreet Coffee Recommendation

Oaxaca's washed Caturra is a textbook example of the soft, nutty, low-acid cup that Mexican coffee is prized for—gentle enough to drink any time of day. If that rounded, easy-going style is your preference, FrontStreet Coffee's Brazil Cerrado Red Bourbon is a very close companion: a half-washed Red Bourbon from the famous Cerrado region, medium roasted to creamy peanut, toast, caramel and hazelnut, mellow and round with low acidity and just a trace of bitterness, and versatile enough for pour-over, moka pot, espresso or French press.

If you would rather have that same balanced character in a milk-friendly espresso, FrontStreet Coffee's Classic Blend, Premium Blend and Black Cocoa Blend all build on Brazilian beans, adding chocolate and cream aromas and a soft sweet-bitter balance that keeps every shot consistent.