Mexican coffee, Mexican coffee.

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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). 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.

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 Mexican coffee, it's like walking through the gray-green cactus in the Mexican desert.

Mexican coffee is said to have been transplanted to Mexico by a Spaniard from the West Indies in the late 18th century. The excellent Mexican coffee has a comfortable taste, mellow taste, moderate acidity, mild and meticulous, and pleasant aroma. Mexico has 12 major coffee bean-producing areas, of which Nayarit is located in west-central Mexico near the Pacific Ocean. Coffee has been grown in Nayarit for more than 150 years, and a French immigrant family began to grow it in 1860.

Coffee is grown here at an altitude of 1200-1500 meters. Most of the mountains are volcanic areas and the soil is volcanic ash. The high altitude and fertile volcanic soil give birth to the smooth taste and moderate acidity of coffee beans. Nayarit is one of the 12 main coffee-producing regions in Mexico.