Mexican coffee is different from Mexican coffee beans. Mexican coffee beans are more expensive than Mexican coffee.

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Due to geographical and climatic reasons, Mexican coffee beans are grown close to Guatemala, and the production classification belongs to Central American type. The main producing areas are: Cocolabegu, Australia and Aluca states. The products are mostly washed beans produced in the highlands, with good aroma and sour taste. The grades are divided into three categories according to altitude: Aldumara (219-1280 meters) and Prima. Rabe Society (853-1006 m) Puin. Labashe (640-762 m). Mexican coffee beans are mainly exported to the United States. It is characterized by smooth taste, high acidity, medium alcohol, slightly nutty aftertaste. Sweet, sour, bitter taste neutral, moderate sour, taste special, elegant.

Mexican coffee

Mexicans are enthusiastic and optimistic, and the chocolate in Mexican coffee perfectly reflects this. Mexican coffee has different recipes, but the main difference is whether it contains alcohol or not. We will first introduce the non-alcoholic recipe.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a saucepan. Keep the heat medium, not too high. Make sure the milk doesn't boil. Then add cocoa powder, dissolve well and stir well. If you love chocolate, you can use chocolate paste instead of cocoa powder and milk mix.

Allow the milk to cool for about 5 minutes before pouring into the coffee. Garnish the coffee with cold cream and a cinnamon stick.

Chocolate and cinnamon aromas blend together to give off a desert flavor. Tasting a cup of coffee like this, you feel like you're walking through the greyish green cacti of the Mexican desert. It's a fun experience.

Mexican coffee beans (Mexico): coffee production is concentrated in the southern part of Guatemala, east and west sides have mountains running through, so that its mountains tilt to become ideal coffee cultivation terrain, coffee cultivation is still common. From the highland, it is classified into Aldera, Prima, Labad and Barnlabad in order. Coffee bean size from medium to large grains are available, appearance, flavor are generally good. Mexican coffee is said to have been transplanted to Mexico by a Spaniard from the West Indies in the late eighteenth century. Mexican coffee tastes comfortable, mellow, moderately acidic, slightly bitter, pleasant aroma. Top Mexican coffees include Coatepec, Huatusco, Orizaba. Kotpe is considered one of the best coffees in the world. It belongs to "alpine coffee" and grows in Puebla Mountain. Other Mexican coffees besides Kotpe are "essence washed" beans grown in wet, jungle-like mountains. And these coffee plantations are located at low elevations in humid mountains. Taste: all acidic, aromatic smooth mouth, mellow taste, sweet and sour, strong taste, coffee beans larger particles.

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