What's so unique about Mexican coffee? what's so good about Mexican coffee?

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Mexican coffee features and taste:

Mexico is an exotic place with deserts, blue waters, mountains, huge cities and small villages. In recent years, the demand for high-quality coffee has greatly increased the interest of Mexican coffee buyers, which has helped to improve Mexico's status from blended coffee to single and organic specialty products.

Chiapas is an important high-grade coffee producing area in Mexico, and the main high-grade beans are grown in high-altitude areas, while many high-altitude beans of organic Mexican coffee are grown by aborigines, who organize a number of cooperatives to obtain assistance from foreign organizations, strive for better prices, and promote the progress of coffee cultivation technology, etc., and adopt organic planting methods to grow coffee.

Mexico is one of the largest producers of organic certified coffee. Chiapas, which is located in the south, is the most important coffee producing area in Mexico, which is connected with the plateau of Guatemala and is an excellent growing environment.

Since 1988, the government has increased income by providing simple loans to farmers to encourage poor coffee farmers to increase their production and expand their planting areas. Nowadays, in addition to selling well in the United States, Mexican coffee is also beginning to appear all over the world.

Dry incense description: bitter sweet chocolate fragrance

Flavor description: bright acidity and long-lasting sweetness

Mexico is located at the northern end of Central America, the uppermost edge of the coffee production belt, the coffee producing areas of coatepec (Cortepe) and veracruz (Veracruz) in the north, the Pluma coffee in the Oaxac (Oaxaca) region in the middle, and the Chiapas (Chiapas) highlands on the border with the Vivette south fruit region in Guatemala. The vast majority of Mexican coffee is washed Arabica coffee, which is characterized by a very strong special aroma, a bit like overfermented fruit. Chiapas (Chiapas) beans at the southernmost tip of Mexico have a mild and delicate taste and a very special aroma.

Taste: Hawaiian nuts, honey, malt, caramel

Mexican coffee is said to have been made by a Spaniard from the West Indies in the late 18th century.

Transplant coffee trees to Mexico. Mexican coffee with excellent performance, comfortable taste

Mellow taste, moderate acidity, mild and meticulous, pleasant aroma. Mexico has 12 major

Coffee bean production region, of which Nayarit is located in central and western Mexico

Near the Pacific Ocean, coffee has been grown in Nayarit for more than 150 years.

In 1860, a French immigrant family began to plant. Here the coffee is grown

1200-1500 meters above sea level, most of the mountains are volcanic areas, and the soil is volcanic ash.

High altitude and fertile volcanic soil breeds the smooth taste and moderate acidity of coffee beans.

Nayarit is one of the 12 main coffee-producing regions in Mexico.

The best coffee producer in Mexico is Chiapas in the south of the country, where coffee varieties including Tapanchula and Huixtla are grown. 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.

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 produced in Mexico rather than Guatemala, but the supply and quality of coffee beans in both places can vary. The coffee beans called Maragogype have large particles, and the Mexican coffee produced 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.

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