Full-bodied Mexican coffee fancy coffee making

Flavor Taste Characteristics: Aromatic soft, mellow and comfortable, with wine aroma.

Mexico has a long history of coffee production and is currently one of the world's major coffee producers. Coffee produced in Mexico is naturally called "Mexican coffee".

About 5/6 of Mexico's national area is plateau and mountainous area, with an annual average temperature of 25-27℃; the climate of the Mexican plateau is mild all year round, and most of the territory is plateau terrain, with no cold in winter and no heat in summer. All trees are evergreen all the year round, so it enjoys the reputation of "plateau pearl". Due to geographical environment and climate reasons, Mexican coffee planting area is close to Guatemala, mainly producing Cocolabegu, Australuca states, products are mostly highland-produced washed beans, with good aroma and sour taste.

The selection of Mexican coffee is generally done manually. The main basis for selection is according to the fullness of coffee particles, whether uniform, and then divided into grades. Generally speaking, coffee with full and uniform particles is easier to preserve. Only the purest and most uniform coffee beans can be roasted to represent the best and finest coffee in the country.

After the coffee beans are picked, they are spread out in a special room with ventilation on all sides. About a week later, the beans are packed in loose bags so that wind can blow through the bags. After about seven weeks, coffee beans change color and taste. Finally, these coffee beans are manually selected to select high-quality coffee beans and formally bagged for preservation.

Aldumara coffee beans are Mexico's top coffee beans, which are large in size, with intense sweetness, acidity and good aroma.

Mexicans are optimistic and enthusiastic by nature. It can also be seen from their coffee. The mellow Mexican coffee is not only loved by the native people, but also praised by many coffee connoisseurs. There are many ways to taste Mexican coffee, mainly divided into alcoholic and non-alcoholic practices.

Alcohol-free Mexican coffee is often served with milk. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a saucepan over medium heat. Then add cocoa powder, dissolve well and stir well. If you like chocolate, you can use chocolate paste instead of cocoa powder mixed with milk. 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 such a cup of coffee, you feel as if you are walking through a desert zone full of vicissitudes.

Another way to pair Mexico's most famous tequila with coffee is to pour a small shot of tequila into the bottom of the glass before pouring milk and coffee, preferably garnished with cream and cinnamon. Tequila is a powerful drink, and if you're brave enough, try this alternative coffee.

Indeed, after drinking Mexican coffee, it really has the effect of forgetting worries and eliminating worries. Mexican coffee has a low flavor and strong aroma. Although it is slightly bitter, it is very mellow. It has a unique and strong flavor. It is a wonderful product for afternoon tea and should be carefully tasted. It is also the best choice for blending other coffees and the first sip of coffee that beginners should taste. Mexican coffee is best served hot (around 75°C). After an hour of hot coffee, all the aroma will be gone. If the coffee is not filtered, pour carefully, not stirring the coffee grounds, just like slowly pouring old wine, not only to taste it, but also to enjoy its color.