Mexico Monte Grande Millet Coffee International recognized Organic Coffee Origin Mexico

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Mexico is internationally recognized as the origin of organic coffee. There are 12 coffee producing areas in Mexico mainly from south-central to south-central regions. Among them, the coffee in Chiapas, which is adjacent to Vivette Nanguo in Guatemala, is the most famous for its unique aroma. This area has many mountains, volcanic rock soil, adequate summer rainfall, and is born with good coffee growth conditions. Most of the raw beans in Chiapas are treated by washing, retaining the original aroma and flavor of raw coffee beans.

Located in the Jaltengngo region of Chiapas, Montegrand cultivates high-quality raw coffee beans and is the largest coffee farm in Mexico. The manor uses professional coffee workers to pick red-ripe coffee fruits by hand, without the use of pesticides and chemical fertilizers, and is produced to processing in the most traditional way, producing high-quality coffee beans with large particles and a smooth, mellow and attractive aroma.

* Flavor: delicate aroma, tropical fruits, nutty almonds, smooth and mild, red wine slightly mellow, dark chocolate, low consistency, strong grease, good sour flavor

* Baking sharing: at the end of the explosion

* Commodity specifications

Country: Mexico

Production area: South Chiapas

Manor: Monte Grande

Altitude: 1900 Murray 2200m

Treatment: washing / drying in the sun

Variety: Typica & Bourbon

Brief introduction of Mexican Coffee

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). Mexican coffee beans are mainly exported to the United States.

High quality beans: Aldu Mara, Mexico.

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

The best barbecue degree: medium fried or body fried.

It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral and suitable.

The taste is sour, special and elegant. Although the professionalism of Brazilian coffee is of little value, it is very suitable for blending. Because of the huge output of coffee, the price is not very expensive.

Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. Then add the cocoa powder, fully dissolve and stir well. If you are particularly fond of 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 gray-green cactus in the Mexican desert.

The most famous alcoholic drink in Mexico is tequila (Tequila). When Mexicans drink tequila, they lick a little salt on the tip of their tongue and then swallow the wine in a small glass. Tequila is a strong wine, the Mexican coffee made by adding this wine is very good, if you have enough courage, you might as well give it a try.

Tequila Mexican coffee and non-alcoholic Mexican coffee is basically true, but first pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon.

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