Discover the new charm of coffee with advanced fermentation and roasting processes.
Mexican Coffee Tasting Report
Mr. Rodrigo, the owner of the Mexican café “Color Cafe”and his friend Mr. Ozen, became the bridge that conveyed the appeal of Mexican coffee. Mr. Rodrigo was originally an ORIGAMI user, and contacted us with the desire to "know the appeal of Mexican beans."
This time, Rodrigo himself chose four kinds of beans sent directly from Mexico, and we tasted them under the guidance of Mr.Daizen.
Held in cooperation with THE COFFEESHOP, which delivers the “ultimate coffee experience”
-THE COFFEESHOP which cooperated with the tasting event this time, is a specialty coffee shop located in Tomigaya, Shibuya-ku.
The concept is "the ultimate coffee experience".
From among the many specialty coffees, they carefully select the highest quality raw beans with strict quality standards. It is important to roast to bring out the maximum flavor and taste of the beans, and to extract the individuality of the beans.
In addition, they are actively working on new trials such as coffee bean delivery service and extraction video distribution on YouTube, and are also focusing on activities to deliver the appeal of specialty coffee to more people.
Every day, THE COFFEESHOP, which deals with roasting and brewing methods that maximize the quality of beans and the individuality of beans, will bring out the charm of Mexican coffee and show you a new world.
At this tasting event, Mr. Daichi Hagiwara, a store manager and roaster, made Mexican coffee himself.
We will introduce the characteristics and flavors of the four types of beans that we actually tasted.
1. 22% sugar content at harvest. Beans roasted by Mr. Hagiwara
Origin: Pulmaidalgo, Oaxaca, Mexico
Farm: Mantoniebla
Farmers: Sophie, Pancho Villarreal
Altitude: 1100m
Variety: Pluma
Process: Washed
Taste: cardamom, anise, chamomile, white wine, lemon pie, peach, kiwi, caramel, condensed milk, brown sugar, nuts
Characteristics: A lot that had a sugar content of 22% at the time of harvest. The high sugar content favored the formation of bacteria and yeast during fermentation. All harvesting is done by hand, sorting out the ripe ones, and selecting only the densest beans using the floating bean removal method. Fermentation was kept at 17 degrees and anaerobic method was used for 2 days. After that, the outer skin is removed so as not to damage the beans, and the removed outer skin is used for cascara tea (tea using the outer skin). The beans were sun-dried for 30 days with 70% shade.
2. Beans fermented by the hydrosonic method using sound vibrations
Origin: Pulmaidalgo, Oaxaca, Mexico
Farm: Mantoniebla
Farmers: Sophie, Pancho Villarreal
Altitude: 1100m
Variety: Pluma
Process: 300 minute hydrosonic process, fermentation with brewer's yeast
Taste: Cherry, Grapefruit, Orange, Strawberry, Vanilla, Cola, Red Pepper, Habanero, Pine Nut, Macadamia, Mango, Pistachio,
Characteristics: Put raw beans into water and add brewer's yeast. A speaker was placed in the tank during fermentation, and fermentation was promoted by sound vibrations. It is fermented overnight and dried in the sun for the next day. After that, make 80% shade and dry it in the sun for another 50 days. The beans are carefully dried while maintaining the ideal humidity by taking a long time like a natural manufacturing method.
3. Soursop (a fruit native to the Americas) macerated beans
Origin: Pulmaidalgo, Oaxaca, Mexico
Farm: Mantoniebla
Farmers: Sophie, Pancho Villarreal
Altitude: 1100m
Variety: Geisha
Process: Natural, soursop maceration
Taste: Mamay, Dragon Fruit, Pineapple, Cocoa, Red Wine, Cherimoya, Nuts
Characteristics: The Malacesion method is a fermentation method often used in Beaujolais Nouveau. Coffee beans and soursop seeds were fermented in a tightly sealed container to prevent contact with oxygen. Soursop creates an environment that encourages fermentation and allows for a delicate, spongy mouthfeel.
4. Banana macerated beans
Origin: Pulmaidalgo, Oaxaca, Mexico
Farm: Mantoniebla
Farmers: Sophie, Pancho Villarreal
Altitude: 1100m
Variety: Geisha
Process: Natural, banana maceration method
Taste: lemon, currant, vanilla, mandarin orange, mezcal, condensed goat's milk
Characteristics: This is a fermented bean using the maceration method using bananas. Adding bananas brings out the sweetness and creates a clear aftertaste.
Mexican coffee that brings new charm of coffee with advanced fermentation and roasting methods. In the future, it seems that it will spread further in the Japanese coffee world.
In 2023, there will be a barista competition hosted by Mr. Rodrigo, who selected the Mexican beans this time. At this competition, competitors will use the ORIGAMI dripper. We hope that ORIGAMI will continue to serve as a bridge between the coffee worlds of Mexico and Japan, and help to further revitalize Mexican coffee.
