Description of Mexican Coffee Flavor with strong Sweet Flavor introduction to boutique coffee

Coffee growing areas in Mexico are concentrated in the southeastern highlands, near Guatemala. The mountains in the south are mostly 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 Kadura, Dibika, Bourbon, etc., and the treatment method is mostly washed by water, graded according to altitude.

Coffee beans are mainly exported to the United States, and about 70% of coffee is exported directly to the United States, where it is used as a large industrial bean, which has become a coffee plantation in the United States. Yet mexico's annual production is not proportional to its place in the coffee world. Although the yield is large, it lacks some representative quality coffee. So when it comes to understanding Mexican coffee, most people, including myself, will feel unfamiliar. Mexican coffee exists awkwardly as an outsider as we savor and discuss beans from the best regions of the world.

But with a climate suitable for coffee growing, excellent coffee varieties, excellent soil and high altitude growing areas, why is Mexico's coffee quality unsatisfactory?

A few days ago, when I rushed to Mexico, some colleagues called Mexico popcorn coffee. The quality of raw beans exported from Mexico before was not good. Sometimes, the raw beans bought were mixed with a little corn and sand. If the corn is not sorted and mixed with raw beans and sent to the roaster, it will really become popcorn. But the quality of Mexico's exports of raw beans has improved greatly, and the adulteration of corn kernels has been a story many years ago. Corn was bred by the ancient Indians of Mexico, so Mexico is known as the "hometown of corn", corn is also Mexico's main crop. The coffee wasn't processed well enough in the drying process to get mixed into the corn kernels. That would explain why it was corn. It is not difficult to find out from this matter that the root cause of the unsatisfactory overall quality of Mexican coffee lies in the subsequent production and treatment links. From the harvesting, handling, grading, packaging and transportation of coffee fruits, improper handling can lead to the loss of good flavor. Mexican coffee selection is generally carried out 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 and most uniform coffee beans can be roasted to represent the best and finest coffee in the country.

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 into 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, with intense sweetness, acidity and good aroma.

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 walking through a desert full of vicissitudes