Mexican Coffee Bean Flavor description planting History introduction of producing area Distribution Flavor

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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.

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. Only the fullest and most evenly grained coffee beans can be roasted to represent the best and best coffee in the country.

After the workers picked the coffee beans, they spread the coffee beans in a special house with ventilation on all sides. About a week later, the coffee beans were packed in loosely packed bags so that the wind could blow through the bags. After about seven weeks, the coffee beans changed color and taste. Finally, 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.

Interesting Border Coffee-La Perla (Pearl) Manor Catura seed!

This bean comes from two countries-Guatemala and Mexico. La Perla Manor is so interesting. La Perla means pearl in Spanish. Lapella means pearl. This manor is located in the mountains of Mexico's Chiapas province near the Guatemalan border. Part of the family's coffee farm is actually on the Guatemalan border, walking across the barren path to a small village in Guatemala in about 40 minutes. In this unique situation, the coffee fruit comes from two borders. We call it Border Coffee. Pearl Manor is more than 1650 meters above sea level. In the early years, a middleman from Guatemala even came to buy it.

The border coffee of this batch of Pearl Manor has obvious flavor of caramel and vanilla chocolate. the quality of raw beans is very hard, which is different from the common Mexican beans.

The map of Chiapas province was posted in the landlord's small living room, and the sun was shining brightly that day:

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When we arrived at the manor, some of the fruit was about to be ripe for picking. The picture shows the bright red Katula species:

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This batch of materials:

Country: Mexico

Producing area: border mountain area of Chiapas province

Manor name: Pearl Manor, Finca La Perla (La Pella Manor)

Variety: Caturra, Katula species

Treatment: washing method, back scaffolding in the sun

Harvest time: 2015

The cup tests the flavor:

Obvious sweetness, caramel and honey, good cleanliness, vanilla plants, obvious spices and chocolate, full and rich as a whole.

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.

CHIAPAS

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.

Altitude: 900-1700m

Harvest: December-March

Variety: bourbon, Typica,Caturra Maragogype

Mexican coffee

Coffee from the world's fourth largest coffee producer, slippery and fragrant, Mexico, the fourth largest coffee producer in the world, produces about 5 million bags of coffee a year. Most of its coffee is produced by nearly 100000 small farmers, and large estates that once manipulated the coffee industry are rare. The yield of Mexican coffee is about 630 kg per hectare. Later, the Mexican Coffee Association (Instituto Mexicano del Caf é, or Inmecafe) took control of the coffee industry. The Coffee Association controls both coffee cultivation and the market for coffee beans that can be exported since November. The association provides farmers with minimum purchase prices, technical advice and other assistance. However, since 1991, the Coffee Association's activities have been reduced and its functions are likely to be further weakened.

The collapse of the coffee agreement (Coffee Agreement) and the disappearance of price support have actually helped some producers by forcing them to develop their own brands and gain closer ties with foreign markets, while the NAFTA agreement between Canada, the United States and Mexico will further help Mexican products export to North America. Some people think that the best giant coffee beans are made in Mexico rather than Guatemala, but the supply and quality of coffee beans in both places can vary. The coffee beans, known as Maragogype, are large-grained and produce coffee that is smooth, mellow and fragrant. The poverty of farmers has caused most coffee to grow under natural conditions, that is, without the use of chemicals such as insecticides or fertilizers.

Mexico's best coffee producer is Chiapas in the south of the country, where caffeine varieties include Tapanchula and Huixtla. The Oaxaca region also produces high-quality coffee beans, of which the Pluma Coixtepec coffee beans, which are grown in natural conditions, are the best. The Oaxaca region also produces Altura Orisaba (Altura Orizaba) coffee and Altura Vatusco (Altura Huatusco) coffee. The Altura Coata Paike (Altura Coatapec) region produces Veracruz (Veracruz) coffee. The best giant coffee beans in Mexico are Liquidambar MS coffee beans.