Taste of Mexican Coffee introduction to the characteristics of Aldura Coffee in Manor area

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, 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 purest, most evenly grained coffee beans can be roasted to represent the best, finest coffee in the country-mix mexico's most famous tequila with coffee by pouring a small shot of tequila into the bottom of the glass, followed by milk and coffee, preferably garnished with cream and cinnamon. Tequila is a powerful drink, and if you're brave enough, try this alternative coffee-nonalcoholic mexican coffee often paired 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 full of vicissitudes