How to Pour-Over Mexican Coffee: Tutorial Parameters for Pour-Over Mexican Coffee

What is the Unique Regional Flavor 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 primeval rainforests. Its rich and varied geographical environment is a paradise for outdoor activity enthusiasts, while the numerous Mayan civilization sites in the region bear witness to the former glory of ancient empires.

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

The highest quality coffee beans produced in Mexico come from the southeastern region of Chiapas, bordering Guatemala's Huehuetenango highlands. The high-altitude characteristics in the flavor profile are exceptionally well-expressed even within Mexico. The green bean packaging is marked with "Tapachula Chiapas."

Tapachula city is an important commercial and agricultural center. To this day, Mexico still maintains indigenous-style small-scale cultivation, 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 serves as their primary economic source. After harvest, the green beans are handed over to cooperatives for processing, though some farmers venture out on their own. Fair trade organizations highly appreciate and commend their efforts.

Coffee Profile

Dry Aroma: Distinct fruity acidity, excellent nutty richness, oily texture, with noticeable brown sugar-like sweetness.

Wet Aroma: Nutty richness, creamy oily texture, with prominent citrus and sugarcane sweetness when slightly cooled.

Sipping: Clean acidity with distinct layers (not overpowering), pleasant mouth-watering sensation, excellent rich body, superior balance. The aftertaste is persistent with noticeable floral notes, and the sweetness in the finish is comforting.

Flavor Details

Nutty, low acidity, spice, cream, cool herbal notes, smooth and gentle mouthfeel.

Coffee Information

Country: Mexico

Region: Chiapas

Grade: SHG (Strictly High Grown)

Processing: Washed

Certification: Organic

Flavor: Nutty, low acidity, spice, cream, cool herbal notes, smooth and gentle mouthfeel

Mexico's Coffee Industry

Mexico is one of the largest producers of certified organic coffee, with most of it exported to the United States due to geographical factors. The country's coffee industry began in the 19th century, introduced through Jamaica, primarily cultivating Arabica varieties. The producing regions are 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 approximately 275,000 tons of coffee annually, 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 rest 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 cultivation areas to increase income by providing simple loans to farmers and encouraging forest land development.

Chiapas Coffee Cooperatives

Chiapas is located on the highlands in southern Mexico, bordering Guatemala. In 1991, Mexico's National Institute conducted research on systems for protecting local indigenous rights and established product trade regulations to enhance protection for indigenous people. Under this mission and these conditions, cooperative organizations in various regions emerged 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 sales 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, 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 agricultural production methods 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

FrontStreet Coffee's Recommended Brewing Method:

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 30 seconds

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

That is: 30-120-75

Other Drip Extraction Recommendations:

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

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473