Description of Mexican coffee flavor, introduction of Mexican coffee

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Due to geographical and climatic reasons, the coffee growing area of Mexico is close to Guatemala, and the production classification belongs to the Central American type. The main producing areas are: Kolabegu, Australia Aluca states, the products are mostly washed beans produced in the highlands, with good aroma and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Mexico is a major coffee producer in Central America. The coffee here is comfortable and fragrant. The selected Mexican coffee is Coatepec, Huatusco and Orizaba, among which Cottpe is considered to be one of the best in the world.

Top quality beans: Aldora, Mexico

The characteristics of the taste: the grain is large and sour and sweet, strong and fragrant.

The best frying degree: medium ~ depth

Taste characteristics: large particles, with a strong sweet, sour taste and good aroma.

There are many items of fancy coffee named after Mexico, usually because of the addition of egg yolk or sweet wine made from Mexican coffee beans.

Its method is to brew thick black coffee with strong deep-roasted coffee powder, and then add a little sweet wine to make the coffee taste rich and full-bodied, and drinks with alcohol are usually choking the nose, so sweet honey is added here to make the coffee taste more round and less fragrant.

Mixed coffee with mellow wine, also known as coffee cocktail, allows tasters to enjoy both the richness of coffee and the aroma of mellow wine.