Taste Special Elegant Mexican Coffee Flavor Description Grind Treatment Taste Variety Features Introduction

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 desert full of vicissitudes.

Due to geographical and climatic reasons, the coffee growing area of Mexico is close to Guatemala, and the production classification belongs to the Central American type. The main producing areas are: Kolabegu, Australia Aluca states, the products are mostly washed beans produced in the highlands, with good aroma and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

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. It's a very interesting experience.

Mexico is internationally recognized as the origin of organic farmer coffee. There are 12 coffee producing areas in Mexico mainly from the south-central to the south. Among them, the coffee in the Chiapas region adjacent to the Vivetna fruit of Guatemala is the most famous for its unique aroma. This area has many mountains, volcanic rock soil, adequate summer rainfall, and is born with good conditions for coffee growth. Due to the abundant water resources, most of the raw beans in Chiapas are treated by washing, retaining the original aroma and flavor of raw coffee beans.

Located in the Jaltengngo area of Chiapas, Monte Grande's 340-hectare farm grows high-quality coffee beans in a shaded environment. With an average annual output of about 16000 piculs (equivalent to 100KG), Montgrande Farm is the largest coffee farm in Mexico. The farm uses professional coffee workers to pick red-ripe coffee fruits by hand, without the use of pesticides or chemical fertilizers, all the processes from production to processing in the most traditional way. These not only ensure the good quality of coffee, but also protect the surrounding environment of the producing area. The coffee produced is smooth, mellow and fragrant.