A brief introduction to the history and culture of the origin and development of Aldura boutique coffee beans

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.

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 two categories: alcoholic and non-alcoholic

Professionalism, fashion, innovation and, more importantly, the pursuit of the essence of "made in Italy" quality make Lucaffe unique in the Italian coffee market and make Lucaffe synonymous with Italian coffee. Luca Venturelli was founded in the 1850s, the founder of his unique understanding of coffee, so that the Lucaffe brand continues to grow rapidly, and now LUCA has become one of the three most competitive and famous coffee roasting enterprises in Italy, and its products are sold to more than 70 countries and regions. In the fast-changing global coffee market, traditional coffee is challenged by its extraordinary professional quality. Its brand-new production mode (disposable coffee cake packaged with special sponge paper for food) makes it more convenient to taste a cup of good coffee, which is recognized as a revolution in the field of coffee production and quickly accepted by the market. The excellent quality of Lucaffe coffee also benefits from its unique fresh-keeping method, filling all coffee aluminum bags with nitrogen to prevent the aroma of the coffee from losing prematurely so that the coffee can be maintained for a long time.

The original fresh quality. For the majority of customers, the ideal coffee should be the most stable quality coffee, but due to a variety of factors, it is very difficult to roast the coffee to a perfect degree. With its most perfect professional roasting technology, Lucaffe makes use of the changing rules of coffee in different stages of the production process to carefully bake the classic coffee of high quality. With some foreign chain coffee shops entering the Chinese market, the chain coffee shops with large customer flow and good business have always chosen the Lucaffe coffee bean type. After the foreign chain coffee shop enterprises entered China, in the planning, design and coffee equipment matching of new stores, taking into account the needs of after-sale and other aspects, with some domestic coffee equipment suppliers with good after-sale and strength. For example, Shenzhen Zhongyi Xike Trading Co., Ltd. has established a strategic cooperative relationship with Noble Coffee. This also further promotes the development of Lucaffe coffee beans in China.

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, 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 a desert belt 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 tasted carefully. It is also the best choice for mixing other coffees and the first sip of coffee that beginners should taste. To taste Mexican coffee, it is best to drink it while it is hot (about 75 °C). 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.

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.