Mellow Mexican coffee flavor manor production area introduces Mexican boutique coffee beans

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 traveling through a desert zone full of vicissitudes. After the coffee beans are picked by workers, they are spread out in special houses with ventilation on all sides. About a week later, the coffee beans are packed into loose bags so that the 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, have intense sweetness, acidity and good aroma. Mexican coffee selection 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 most plump and uniform coffee beans can be roasted to represent the best quality and best coffee in the country. About 5/6 of Mexico's national area is plateau and mountainous area, with an average annual temperature of 25-27℃; the climate of the Mexican plateau is mild all year round, and most of the territory is plateau terrain. There is no cold in winter, no heat in summer, and all trees are evergreen all the year round. Therefore, it enjoys the reputation of "plateau pearl". Because of geographical environment and climate, Mexican coffee planting area is close to Guatemala. The main producing areas are Cocolabeco and Aualuka states. Most of the products are washed beans produced in highland, with good aroma and sour taste