Taste of Mexican Coffee the characteristics of Mexican coffee beans are introduced in the manor area.

For Mexican coffee, of course, we can not ignore the existence of high-quality coffee, many coffee farms are constantly improving their own planting, harvesting, and processing technology. I drank this Mexican, ground dry aroma with refreshing herbal and nutty aromas. It has a medium mellow thickness, low acidity, sweet and sour red berries, smooth, clean and mild taste and a long finish. Generally speaking, Mexican coffee is worth a try, and I also believe that the quality of Mexican coffee will become better and better with the improvement of local production technology. But with a climate suitable for coffee growth, excellent coffee varieties, good soil and high-altitude planting areas, why is the quality of Mexican coffee not satisfactory?

A few days ago, when I went to Mexico, some colleagues jokingly called Mexico popcorn coffee. The quality of the raw beans exported by Mexico was not good, and the raw beans bought were sometimes mixed with a little corn and sand. If the corn is not picked clean and mixed with raw beans into the roaster, it will really become popcorn. But now the quality of raw beans exported from Mexico has been greatly improved, and the mixing of corn kernels has been a story for many years. Corn was cultivated by the ancient Indians of Mexico, so Mexico is known as the "hometown of corn", and corn is also the main crop in Mexico. Coffee in the drying process is not fine enough to mix with corn kernels. This explains why corn is mixed with corn. From this matter, it is not difficult to find that the root cause of the unsatisfactory overall quality of Mexican coffee lies in the follow-up production processing. From the harvest, treatment, grading, packaging and transportation of coffee fruits, unreasonable operation will lead to the loss of good flavor.