Coffee Culture in Mexico, a Coffee country with a long History
The United States of Mexico, located in the south of North America, is the bridge between North and South America. It is the "hometown of corn" and the core of the once brilliant "Mayan civilization". Mexico has modern developed industry and agriculture, and it has a long history of producing coffee. At present, it is one of the most important coffee producing countries in the world. The coffee produced in Mexico is naturally called "Mexican coffee".
Mexico is the fourth largest coffee producer in the world, producing about 5 million bags of coffee a year. The poverty of farmers causes most Mexican coffee to grow in natural conditions (without the use of chemicals such as insecticides or fertilizers). It is said that the best coffee producer in Mexico is Chiapas in the south of the country, where varieties of coffee grown include Tapanchula and Vestra. The Oaxaca region also produces high-quality coffee beans, and Plumakoyce coffee beans grown under natural conditions are the best of them. The Oaxaca region also produces Altura Orisaba coffee and Altura Vatusco coffee. The Mexican giant coffee beans are represented by Liki Danbar coffee beans. Mexico is currently the leading coffee supplier in North America.
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 fullest and most evenly grained coffee beans can be roasted to represent the best and best coffee in the country.
After the workers picked the coffee beans, they spread the coffee beans in a special house with ventilation on all sides. About a week later, the coffee beans were packed in loosely packed bags so that the wind could blow through the bags. After about seven weeks, the coffee beans changed color and taste. Finally, these coffee beans are selected manually, and the coffee beans of high quality are selected and officially bagged for preservation.
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 the prepared coffee into the coffee cup, 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 a desert full of vicissitudes.
Another way to match Mexico's most famous tequila with coffee is to pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon. Tequila is a wine with great stamina. If you have enough courage, you might as well try this alternative coffee.
Indeed, after drinking Mexican coffee, it really has the effect of forgetting worries and getting rid of troubles. Mexican coffee has a strong low taste, rich aroma, although slightly bitter but very mellow, has a unique and strong flavor, is a wonderful product of afternoon tea, should be carefully tasted. It is also the best choice for mixing other coffees and the first sip of coffee that beginners should taste. When tasting Mexican coffee, you'd better drink it while it is hot. After an hour of hot coffee, all the aroma will be gone. If the coffee liquid is not filtered, be careful not to stir it into the coffee grounds, just like a slowly aged wine, not only to taste it, but also to appreciate its color.
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The Gift of Heaven-- Coffee Culture in Hawaii
Located south of the Tropic of Cancer and spanning latitudes of 19 to 22 degrees, the Hawaiian Islands are unique coffee-growing areas. Hawaii is the 50th state in the United States, 2400 miles from the west coast of the United States, and is the only state in the United States that produces coffee. The coffee produced in Hawaii is famous all over the world and is regarded as one of the best in the world. Hawaii has volcanic soil and tropical climate, suitable humidity,
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Vietnamese coffee, a classic I fell in love with as soon as I drank it.
The traces of French colonization of Vietnam are not limited to the French bread and pat used in Vietnamese sandwiches. Vietnamese coffee, which many people flock to, is another classic. Serious Eats reports that the French planted a large number of coffee trees in Vietnam in the 19th century. Although the planting altitude is low, most of the varieties are Robbas with poor smell, less sour taste and more bitter taste.
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