Processing method: washed Region: Chiapas Growth height: 1200-1600 m Variety: caturra, bourbon, mundo novo Evaluation: 83.5
Mild taste with notes of milk chocolate, nut paste and dried fruits
Mexico Chiapas (Mexico Chiapas) is a coffee variety that has a special acidity, which is partly due to the composition of the soil. Mexican Arabica does not have a high strength, but impresses with its delicate enveloping taste, softness and subtle aromas of chocolate and vanilla. The piquancy of Mexican coffee is also given by its pronounced sourness.
As for the recipe features, Mexicans like sweet coffee with cinnamon, often adding tequila to the finished drink for lack of rum.
The coffee drink has a special acidity, which is partly due to the composition of the soil. Mexican Arabica does not have a high strength, but impresses with its delicate enveloping taste, softness and subtle aromas of chocolate and vanilla. The piquancy of Mexican coffee is also given by its pronounced sourness.
Coffee from Mexico
To date, the Mexican region is densely located in the top ten exporters of coffee beans. Mexico is a leading supplier of coffee for the needs of its northern neighbor, the United States. The rest of the harvest is sent to Europe. Residents of Mexico themselves are happy to use the product grown with their own hands. Every year about half of the grains remain for domestic consumption. For domestic use, Mexicans leave far from the most elite varieties. A special method of roasting helps to brighten up the taste disadvantages of the finished drink. At the final stage of the process, sugar is mixed with the grains. It melts, and the resulting caramel envelops the coffee. The drink turns out to be strong, sweet, with bright caramel and nutty notes. Mexicans are more likely to drink cold or cold coffee. Hot, freshly brewed is consumed less often. This is again due to the quality of raw materials for the drink. Husks and broken grains are often added to it, and such a mixture should be thoroughly infused.
Features of coffee from Mexico
In Mexico, Arabica is grown, the trees of which are planted at an altitude of 400-900 meters, but there are also really high-altitude plantations located at 1200-1500 meters above sea level. The predominance of volcanic soils in Mexico leaves a noticeable and memorable taste. The coffee turns out to be of moderate strength, with a pronounced sourness and a good aroma. Gourmets agree that Mexican varieties can be called tender. They have a subtle, slightly insular, well-discernible taste and a light, pleasant citrus aftertaste.
Sultry Mexico has a sufficient amount of water resources, so most of the arabica is processed in a wet way. Washed Mexican Arabica is more popular in Europe as a basis for making mixtures, although some varieties can be found on free sale.
The quality of Mexican coffee is assessed by the height at which coffee trees are grown (as in many other Latin American countries), as well as by the appearance of the beans:
How to store?
In branded, tightly closed packaging at room temperature. Avoid contact with light, heat and moisture. Short-term storage in a glass or ceramic jar with a tightly closed lid is allowed. Sealed (unopened) packaging is recommended to be stored in the freezer at a temperature of -18℃
Do not store coffee in the refrigerator: low cooling temperature, foreign odors and possible condensation will quickly spoil the coffee!