What kind of coffee does Mexican coffee belong to? an introduction to the producing area.

Mexican coffee-growing areas are mainly concentrated in the southeastern highlands, near Guatemala. Most of the mountains in the south are volcanic areas, and the volcanic ash soil is not only conducive to the drainage of coffee roots, but also provides sufficient nutrients for the growth of coffee trees. Most of the coffee varieties planted are Kaddura, Tibica, bourbon, etc., and the treatment methods are mostly water washing treatment, which are classified according to altitude.

Coffee beans are mainly exported to the United States, and about 70% of the coffee is exported directly to the United States, which is used as a large amount of industrial beans, making it a coffee plantation in the United States. However, Mexico's annual output is not proportional to its position in the coffee world. Although the output is large, there is a lack of some representative boutique coffee with outstanding quality. So when it comes to the level of understanding of Mexican coffee, most people, including myself, will feel relatively strange. When we taste and discuss beans from excellent producing areas of various countries, Mexican coffee exists awkwardly like an outsider.

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, processing, grading, packaging and transportation of coffee fruits, unreasonable operation can lead to the loss of good flavor as early as 1796, coffee spread from Cuba to the Cordoba region of Veracruz, Mexico. After more than 200 years of development, today's Mexican coffee has many different styles of coffee. At present, there are three world-famous coffee producing areas, namely Chiapas, Veracruz and Oaxaca, where 70% of Mexican coffee comes from.

Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. Then add the cocoa powder, fully dissolve and stir well. If you are particularly fond of 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 gray-green cactus in the Mexican desert.

At present, there are not many pure imported Mexican coffee beans in China, among which the representative brand is "Maliaki", which is produced by Mexico Limox Group.