The taste of Mexican coffee with a strong sweet taste the characteristics of the manor producing area introduce the fine products of Mexico.

Aldura coffee beans are the top coffee beans in Mexico. This coffee beans have large granules and have strong sweet, sour and good aroma.

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, you seem to be walking through the vicissitudes of the desert. Mexico has a long history of producing coffee and is now one of the most important coffee producers in the world. The coffee produced in Mexico is naturally called "Mexican coffee".

About 5 ℃ of Mexico's national area are plateaus and mountains, and the annual average temperature is 25 Muth27. 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 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.