What Flavor is Mexican Coffee and Is It Acidic?

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What are the unique regional flavors of Mexican coffee? How to pour-over organic coffee from Mexico's Chiapas region?

Located at the southernmost tip of Mexico, Chiapas state features both highlands covered with coniferous forests and dense pristine 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 glory of ancient empires.

Mexico is the world's eighth-largest coffee producer, and Chiapas is one of Mexico's most famous coffee-growing regions. Chiapas coffee beans feature fruity aromas with rich layers, bright and sweet flavors, with fruity notes that include sugarcane and honey aromas.

The highest quality coffee beans produced in Mexico are found in the southeasternmost Chiapas region, adjacent to Guatemala's Vivette highlands. The high-altitude characteristics in the flavor profile are also excellently expressed in Mexico, with green bean packaging marked as Tapachula Chiapas.

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

Coffee is their main source of income—after harvest, the green beans are handed over to cooperatives for processing, though some venture out on their own. This approach is highly appreciated and recommended by fair trade organizations.

Coffee Sensory Profile

Dry Aroma: Noticeable fruity acidity, excellent nutty richness, oily texture, with obvious brown sugar-like sweetness

Wet Aroma: Nutty richness, creamy oily texture, with prominent citrus and sugarcane sweetness when the temperature drops slightly

Sipping: Clean acidity with distinct layers though not overpowering, pleasant mouth-watering sensation, excellent full body, superior balance, persistent aftertaste with obvious floral notes, and comfortable sweetness in the finish

Flavor Profile

Low nutty acidity, spiced cream, cool herbal and plant notes, smooth and gentle texture

Coffee Details

Country: Mexico

Region: Chiapas

Grade: SHG

Processing: Washed

Certification: Organic

Flavor: Nutty, low acidity, spiced cream, cool herbal and plant notes, smooth and gentle texture

Mexico is one of the largest producers of certified organic 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 growing Arabica varieties. The producing regions near the Pacific coast bordering Guatemala include Soconusco. In the early 1990s, the southern Chiapas state became Mexico's most important coffee-producing region, with annual production of about 275,000 tons, 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 less than two hectares of land, and these small farmers produce approximately 30% of the country's annual production, while the remainder comes from large or more productive farms. Since 1988, especially in Chiapas, the government has encouraged poor coffee farmers to increase production and expand growing areas to increase income by providing simple loans to farmers and encouraging forest land expansion.

Chiapas is located on the southern Mexican plateau bordering Guatemala. In 1991, Mexico's National Institute conducted research on systems for protecting indigenous rights and established 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 organic smallholder producer organization in Chiapas state. Founded in 1995, OPCAAC established farm management systems emphasizing open and transparent independent production and sales information for coffee farmers, while setting standards to prevent land overdevelopment. 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. OPCAAC is committed to sustainable operations, creating value for the local Mexican coffee industry, and improving the quality of life for local farmers through fair trade and ecologically conservation-friendly agricultural practices. OPCAAC members use environmentally friendly farming methods to cultivate land, establishing economic and social sustainability through regional organizational development, enhancing product quality.

FrontStreet Coffee Mexican Coffee Brewing Recommendations:

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

30g of water for bloom, bloom time 30s

Pouring stages: pour water to 120ml, stop, then 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

Related recommendations: What coffee brands does Mexico have? What are the flavor characteristics of Mexico's best coffee? Differences in coffee taste profiles

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