Full degree of Mexican coffee flavor and taste the characteristics of fine coffee in the manor area introduce Mexican coffee.

Mexicans are optimistic and enthusiastic, and it can also be seen from their coffee that 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.

Non-alcoholic Mexican coffee often goes with milk. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot at medium temperature, not too hot, and do not boil the milk. Then add the cocoa powder, fully dissolve and stir well. If you like 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 coffee, it is as if you are walking through the vicissitudes of the desert after the workers have picked the coffee beans and put them in a special house with ventilation on all sides. About a week later, the coffee beans are packed in a loosely packed bag so that the wind can blow through the bag. After about seven weeks, the coffee beans changed color and taste. Finally, these coffee beans are selected manually, and the coffee beans of high quality are selected and officially bagged for preservation.

Aldu Mara coffee beans are the top coffee beans in Mexico, this kind of coffee beans have large particles, with strong sweet, sour and good aroma. The plateau and mountain area of Mexico are about 5 times, with an annual average temperature of 25 ℃. The Mexican plateau has a mild climate all the year round, with mostly plateau topography, no severe cold in winter, no heat in summer, and evergreen trees in the four seasons, so it enjoys the laudatory name of "Pearl of the Plateau". Due to geographical and climatic reasons, the coffee growing area in Mexico is close to Guatemala, and the main producing areas are Cora Begu and Aluca states. Most of the products are washed beans produced in the highlands, with a good aromatic and sour taste.

The selection of Mexican coffee is generally carried out manually. The main basis for selection is according to the fullness of coffee particles, whether it is uniform, and then grade it. Generally speaking, coffee with full and uniform grains is easier to preserve. Only the coffee beans with the fullest and most uniform grains can be roasted to produce the best and best coffee in the country.