معالجة الماء السويسرية منزوع الكافيين قهوةتشياباس المكسيكمقدمة حبوب البن:

Country of origin: Mexico Mexico

Region: Chiapas Chiapas

Elevation: 900-1500 meters

Varieties: Bourbon, Caturra, Typica, Clio (Criollo)

Processing method: Swiss Water Process

Grade: HG

Harvest season: 2020

Region introduction

Mexico has 12 major coffee-producing regions, among which Chiapas （Chiapas） is located in the southern part of Mexico, close to Central America.

Chiapas has a strong foundation for coffee cultivation. As a result, the state is known as Mexico’s largest coffee-producing region, with experienced and ambitious growers actively developing specialty coffee production. The coffee-growing areas in Chiapas are situated at elevations around , featuring numerous volcanoes and abundant volcanic soil. The high altitude and fertile volcanic soil contribute to the smooth mouthfeel and pleasant acidity of Chiapas coffee. The coastal areas of Chiapas are influenced by the northeast monsoon, receiving abundant rainfall in summer and possessing rich water resources. Therefore, coffee in this region is mostly processed using the washed method. 。

This batch of coffee is produced by 2500m Cooperative, a coffee-producing organization located in Chiapas, southern Mexico. The organization was established in

year, initially with only GRAPOS coffee farmers. By 2007 year, the cooperative had grown to include 90 coffee farmers, covering sub-regions such as 2016 and 3253 in Chiapas. Soconusco、Siltepec、Porvenir The coffee-growing area spans approximately Tapachula hectares, at an elevation of GRAPOS, with most farming conducted by smallholders using meticulous cultivation practices, averaging 5560 hectares per farmer. 900-1500m Varieties 3 The coffee varieties in this batch consist of Bourbon, Caturra, Typica, and Clio.

Both Typica and Bourbon are ancient Arabica coffee varieties, beloved for their rich fruity acidity and excellent flavor profiles.

Caturra is a single-gene mutation of Bourbon, (Criollo) discovered in Brazil in

year. It has higher yield potential and disease resistance compared to Bourbon, with shorter plant height for easier harvesting. However, like Bourbon, it also experiences biennial yield fluctuations. 1937 Clio is a natural mutation of Typica, commonly found in countries such as Peru, Bolivia, Colombia, and Mexico. In some Latin American coffee-growing countries, Typica is also referred to as

. Clio can be considered a localized version of Typica. “Criollo Processing method

This batch is decaffeinated using the Swiss Water Process. This method involves soaking green coffee beans in hot water, which initially removes part of the caffeine. The soaked solution is then filtered through activated carbon, and the solution is poured back over the beans.

This series of steps effectively removes

of the caffeine. Aside from not requiring chemical solvents, the soaked solution can be reused in subsequent batches of the process. 99.9% Green bean grade

Mexico uses a hardness-based green bean grading system.

At the same latitude and plot, higher elevations result in greater day-night temperature variations, longer coffee growth cycles, harder beans, and more nutrient absorption, leading to more pronounced flavor compounds. The grade of this batch is (hard bean), grown at elevations between HB Roasting profile 1200-1400m。

Cupping notes

Brewer: Kono dripper Water temperature: 88°C Dose: 15g Brew ratio: 1:15 Grind size: Medium (75% passing 20-mesh sieve according to Chinese standards) Brewing method: Three-stage extraction. Bloom with 30g of water for 30 seconds, then pour in a slow circular motion until reaching 125g, pause when the water level is about to expose the coffee bed, continue pouring to 225g, then stop and wait until the water level is about to expose the coffee bed before removing the dripper. Total brew time is 3 minutes and 10 seconds.