Characteristics of Mexican Coffee Variety producing areas Flavor description of High-quality Coffee beans introduction to treatment methods of Grinding degree

The Teotihuacan civilization (Teotihuac á n) began around 200 BC, about in the middle of what is now Mexico, and was born after the demise of the Olmec civilization, about the same time as the Mayan civilization. the Teotihuacan people built a city of about 50,000 people between the first year of AD and 150, making it the earliest urban settlement in the whole American region, with many pyramids. However, unlike the genealogical context of other ancient Indian civilizations, the origin of the Teotihuacans is still an unsolved mystery, and no one can confirm that the civilization had written and documented it. Today, we know about the existence of this civilization, not only because they have left behind huge relics for analysis and proof, but also because some other surrounding civilizations of their time mentioned things about the Teotihuacans in their books or paintings. it's another key to reference. The Teotihuacans did not call themselves by this name, which was used by the Toltec, a successor civilization that existed in the region after the demise of the civilization, to call their predecessors the Nahuatl (a native Indian language of central Mexico), meaning "the land of man made by the gods". Although the ancient civilization disappeared long ago in the Toltek and even in the later Aztec era, they still regarded the ancient city where the Teotihuacan once lived as a shrine, hence the name.

Bordering the United States in the north and Guatemala in the southeast, Mexico is the third largest country in Latin America. The climate is complex and diverse, and the topography is dominated by plateaus and mountains. The average temperature in most parts of the plateau is 10-26 ℃, and the climate is relatively mild. The country started its coffee industry in the 19th century, and its output is the third largest in Latin America after Brazil and Colombia.

When it comes to Mexico, a few images pop up in his head-the seductive taco, the cactus in the desert, the strong Tequila, and the Mexican man with a big hat and a moustache. Whether it is Mexican food and wine, or Mexican customs give people the impression is full of enthusiasm and vitality of the image. On the other hand, the character of Mexican coffee is just the opposite. the flavor of its coffee is relatively mild and delicate, with the usual soft and balanced characteristics of Central American coffee.

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, treatment, grading, packaging and transportation of coffee fruits, unreasonable operation will lead to the loss of good flavor.