Description of varieties and Flavor in Information producing area of Aldu Mara Coffee Bean planting History Manor

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Altitude: 900-1700m

Harvest: December-March

Variety: bourbon, Typica,Caturra Maragogype

Mellow Mexican coffee

Flavor and taste characteristics: soft aroma, mellow and comfortable, with wine aroma.

Mexico has a long history of producing coffee and is currently one of the most important coffee producing countries in the world. The coffee produced in Mexico is naturally called "Mexican coffee".

About 5 ℃ of Mexico's national area are plateaus and mountains, and the annual average temperature is 25 Muth27. The Mexican plateau has a mild climate all the year round, with mostly plateau topography, no severe cold in winter, no heat in summer, and evergreen trees in four seasons, so it enjoys the laudatory name of "Pearl of the Plateau". Due to geographical and climatic reasons, the coffee growing area in Mexico is close to Guatemala, and the main producing areas are Cora Begu and Aluca states. Most of the products are washed beans produced in the highlands, with a good aromatic and sour taste.

Mexico: Aldura Coffee

?? Flavor and taste characteristics: soft aroma, mellow and comfortable, with wine aroma.

?? The average annual temperature in Mexico is 25-27.

?? Mexican coffee growing area is close to Guatemala, the main producing areas are Cora Begu, O'Aluca states, most of the products are washed beans produced in the highlands, with a good aromatic and sour taste.

The selection of Mexican coffee is generally carried out manually.

The main basis for selection is according to the fullness of coffee particles, whether it is uniform, and then grade it.

Generally speaking, coffee with full and uniform grains is easier to preserve, and the coffee beans with the fullest and most uniform grains can be roasted to produce the best quality coffee.

After the workers have picked the coffee beans, they put the coffee beans in a special house with ventilation on all sides. About a week (seven days) later, the coffee beans are packed in loosely packed bags so that the wind can blow through the bags.

After about seven weeks (21 days), the coffee beans changed color and taste. These coffee beans are selected manually, and the coffee beans of high quality are selected and officially bagged for preservation.

Aldura coffee beans are the top coffee beans in Mexico. This coffee beans have large granules and have strong sweet, sour and good aroma.

Mexicans are optimistic and enthusiastic, and it can also be seen from their coffee that the mellow Mexican coffee is not only loved by the native people, but also praised by many coffee connoisseurs. There are many ways to taste Mexican coffee, mainly divided into alcoholic and non-alcoholic practices.

Non-alcoholic Mexican coffee often goes with milk. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot at medium temperature, not too hot, and do not boil the milk. Then add the cocoa powder, fully dissolve and stir well. If you like chocolate, you can use chocolate paste instead of cocoa powder and milk. Let the milk dry for about 5 minutes, wait until the milk is slightly cool, then pour into the prepared coffee, decorate the coffee surface with cold cream, then decorate with a piece of cinnamon, and the Mexican coffee is ready. The aromas of chocolate and cinnamon blend together to give off the smell of desert. Tasting such a cup of coffee, you seem to be walking through the desert full of barn feeling.

Another way to mix Mexico's most famous tequila with coffee is to pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon. Tequila is a wine with great stamina. If you have enough courage, you might as well try this alternative coffee.

Indeed, after drinking Mexican coffee, it really has the effect of forgetting worries and getting rid of troubles. Mexican coffee has a strong low taste, rich aroma, although slightly bitter but very mellow, has a unique and strong flavor, is a wonderful product of afternoon tea, should be carefully tasted. It is also the best choice for mixing other coffees and the first sip of coffee that beginners should taste. To taste Mexican coffee, it is best to drink it while it is hot (about 75 °C). After an hour of hot coffee, all the aroma will be gone. If the coffee liquid is not filtered, be careful not to stir it into the coffee grounds, just like a slowly aged wine, not only to taste it, but also to appreciate its color.

Maxico Mexico

Population: 118395000

Coffee also grows outside the key producing areas listed below, and your trusted bean bakers or retailers should not be ignored. Of course, production in other regions is very small compared to production in major areas.

HIAPAS

The producing area of Chiapas borders Guatemala. The Sierra Madre Mountains provide the altitude necessary for high-quality coffee production as well as beneficial volcanic soil.

Altitude: 1000-1750m

Harvest: November-March

Variety: bourbon, Typica,Caturra

OAXACA

Most farmers in the OAXACA producing area own less than 2 hectares (4.4 acres) of land in the area and have several large cooperatives. There are also some larger estates, although some have developed diversified tourism.