The characteristics of Mexican coffee the differences between Mexican organic coffee and regular coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Due to geographical and climatic reasons, the coffee bean planting area in 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 a good aromatic 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. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Mexican Coffee introduction:

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.

Introduction of Mexican coffee beans (Mexico):

Coffee production is concentrated in the south near Guatemala, with mountains running through the east and west, making its mountains tilted, making it an ideal terrain for coffee cultivation. Coffee cultivation is still common. According to the order, the highland is classified into three kinds of high-yield coffee: Arudora, Prima, Rabad and Barnabad. Coffee beans range in size from medium to large, with a good appearance and aroma. Mexican coffee is said to have been transplanted to Mexico by a Spaniard from the West Indies at the end of the 18th century. Mexican coffee tastes comfortable, mellow, moderately acidic, slightly bitter and pleasant aroma. The top choice of Mexican coffee is Coatepec and Huatusco. ), Orezaba (Orizaba) Cottpe is considered to be one of the best coffee in the world. It belongs to "Alpine Coffee" and grows in the Puebla Mountains. In addition to Cottpe, other Mexican coffee belongs to "essence washed" coffee beans, grown in humid jungle mountains. And these coffee estates are located in humid mountain areas at low elevations. Taste: all acidic, fragrant and smooth, mellow, sour and sweet, strong flavor, large granules of coffee beans.