What Unique Flavors Does Mexican Coffee Have? What is the Most Famous Mexican Coffee Bean?

What are the Unique Regional Flavors of Mexican Coffee? How to Brew Organic Coffee from Mexico's Chiapas Region by Hand?

Located in the southernmost part of Mexico, Chiapas state features highlands covered with coniferous forests and dense pristine rainforests. Its rich and varied geographical environment is a paradise for outdoor enthusiasts, while the numerous Mayan civilization ruins in the region bear witness to the former glory of ancient empires.

Mexico is the world's eighth-largest coffee producer, and Chiapas state is one of Mexico's most famous coffee-producing regions. Chiapas coffee beans are characterized by their fruity aroma and rich layers, with a bright and sweet taste. The fruity notes include sugarcane and honey fragrances.

The highest quality coffee beans produced in Mexico come from the southeasternmost Chiapas region, adjacent to Guatemala's highlands. The mountain-like complexity in its flavor profile is remarkably well-expressed within Mexico, with packaging marked as Tapachula Chiapas.

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

Coffee represents their primary source of income—the harvested green beans are typically handled by cooperatives for post-processing, though some farmers forge their own path. This approach is highly appreciated and endorsed by fair trade organizations.

Coffee Characteristics

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

Wet Aroma: Nutty richness, creamy oily sensation, with prominent orange fragrance and cane sugar sweetness as the temperature slightly decreases.

Sipping: Clean acidity with distinct layers, though not overpowering. Pleasant mouth-watering sensation, excellent full body, superior balance. The aftertaste is persistent with distinct floral notes, and the sweetness in the finish is comforting.

Flavor Profile

Nutty, low acidity, spicy cream, cool herbal notes, smooth and mild texture

Coffee Details

• Country: Mexico
• Region: Chiapas
• Grade: SHG
• Processing: Washed
• Certification: Organic
• Flavor: Nutty, low acidity, spicy cream, cool herbal notes, smooth and mild texture

Mexico is one of the largest producers of organic certified coffee, and due to geographical factors, most of it is exported to the United States. The country's coffee industry began in the 19th century, introduced through Jamaica, primarily cultivating Arabica varieties. The producing region near the Pacific coast bordering Guatemala is Soconusco. In the early 1990s, the southern Chiapas state 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. Over two million Mexicans depend on coffee for their livelihood. 75% of Mexican coffee farmers work on less than two hectares of land. These small farmers produce about 30% of the country's coffee annually, while the remainder comes from large or more productive farms. Since 1988, especially in Chiapas, the government has encouraged poor coffee farmers to increase yields and expand cultivation areas to increase income by providing simple loans to farmers and encouraging forest land cultivation.

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 local indigenous peoples and formulated trade regulations to enhance protection for native populations. Under these principles and conditions, cooperative organizations in various regions have sprung up like mushrooms after rain. OPCAAC, whose full name is Organización de Productores de Café de Ángel Albino Corzo, is an organic small farmer production organization in Chiapas state. Founded in 1995, OPCAAC established farm management systems that emphasize open and transparent independent production and marketing information for coffee farmers, while setting standards to prevent excessive land development. 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 operation as its mission, OPCAAC creates value for the local coffee industry, improving the quality of life for local farmers through fair trade and agricultural practices that comply with ecological conservation. OPCAAC members use environmentally friendly farming methods to cultivate land. Through the development of regional organizations, they establish economic and social sustainability while enhancing product quality.

Brewing Recommendations from FrontStreet Coffee

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

30ml water for bloom, bloom time 30 seconds

Segmented pouring: Pour water to 120ml, pause, then slowly pour to 225ml

That is: 30-120-75

Other Drip Brewing Recommendations:

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

Related recommendations: Is hand-poured coffee really delicious? Why does coffee smell better than it tastes?

Important Notice :

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