A brief introduction to the Origin, Development, History and Culture of Aldura Fine Coffee beans with strong aroma

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 thoroughly 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 oil 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 zone full of vicissitudes.

Another method is to combine Mexico's most famous tequila with coffee by pouring a small glass of tequila into the bottom of the glass, followed by milk and coffee, preferably garnished with cream and cinnamon. Tequila is a powerful drink, and if you're brave enough, try this alternative coffee.

Indeed, after drinking Mexican coffee, it really has the effect of forgetting worries and eliminating worries. Mexican coffee has a low flavor and strong aroma. Although it is slightly bitter, it is very mellow. It has a unique and strong flavor. It is a wonderful afternoon tea and should be carefully tasted. It is also the best choice for blending other coffees and the first sip of coffee that beginners should taste. Mexican coffee is best served hot (around 75°C). After an hour of hot coffee, all the aroma will be gone. If the coffee is not filtered, pour carefully, not stirring the coffee grounds, just like slowly pouring old wine, not only to taste it, but also to enjoy its color.

Mexican coffee has a low taste and strong aroma. Although it is slightly bitter, it is very mellow. It has a unique and strong flavor. It is a wonderful afternoon tea and should be carefully tasted. It is also the best choice for blending other coffees and the first sip of coffee that beginners should taste. Mexican coffee is best served hot (around 75°C). After an hour of hot coffee, all the aroma will be gone. If the coffee is not filtered, be careful not to stir the coffee grounds when pouring, just like slowly pouring old wine, not only to taste it, but also to appreciate its color Mexicans are optimistic and enthusiastic, and it can be seen from their coffee that the mellow Mexican coffee is not only loved by the country, but also praised by many coffee connoisseurs. There are many ways to taste Mexican coffee, mainly divided into alcoholic and non-alcoholic practices.

Mexico: Aldumara Coffee

Flavor Taste Characteristics: Aromatic soft, mellow and comfortable, with wine aroma.

Mexico has a long history of coffee production and is currently one of the world's major coffee producers. Coffee produced in Mexico is naturally called "Mexican coffee".

About 5/6 of Mexico's national area is plateau and mountainous area, with an average annual temperature of 25-27℃; the Mexican plateau has a mild climate all year round, and most of the territory is plateau terrain, with no cold in winter, no heat in summer, and evergreen trees in all seasons, so it enjoys the reputation of "plateau pearl". Due to geographical environment and climate reasons, Mexican coffee planting area is close to Guatemala, mainly producing Cocolabegu, Australuca states, products are mostly highland-produced washed beans, with good aroma and sour taste.

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 traveling through a desert full of vicissitudes. Mexican coffee selection is usually 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 in loose bags so that wind can blow through the bags. After about seven weeks, coffee beans change color and taste. Finally, these coffee beans after manual selection, select high-quality coffee beans, formal bagging preservation of Mexico's national area of about 5/6 plateau and mountain, the annual average temperature of 25-27℃; the Mexican plateau climate is mild all year round, the territory is mostly plateau terrain, winter is not cold, summer is not hot, all seasons evergreen trees, so enjoy the "plateau pearl" reputation. Because of geographical environment and climate, Mexican coffee planting area is close to Guatemala. The main producing areas are Cocolabeco and Aualuka states. Most of the products are washed beans produced in highland, with good aroma and sour taste

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 thoroughly 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 oil 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 zone full of vicissitudes.

Another method is to combine Mexico's most famous tequila with coffee by pouring a small glass of tequila into the bottom of the glass, followed by milk and coffee, preferably garnished with cream and cinnamon. Tequila is a powerful drink, and if you're brave enough, try this alternative coffee.

Indeed, after drinking Mexican coffee, it really has the effect of forgetting worries and eliminating worries. Mexican coffee has a low flavor and strong aroma. Although it is slightly bitter, it is very mellow. It has a unique and strong flavor. It is a wonderful afternoon tea and should be carefully tasted. It is also the best choice for blending other coffees and the first sip of coffee that beginners should taste. Mexican coffee is best served hot (around 75°C). After an hour of hot coffee, all the aroma will be gone. If the coffee is not filtered, pour carefully, not stirring the coffee grounds, just like slowly pouring old wine, not only to taste it, but also to enjoy its color. 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 alcohol-containing and alcohol-free two categories of practices Mexico's national area of about 5/6 for the plateau and mountains, the annual average temperature of 25-27℃; the Mexican plateau mild climate throughout the year, the territory is mostly plateau terrain, winter is not cold, summer is not hot, the four seasons are evergreen, so enjoy the "plateau pearl" reputation. Due to geographical environment and climate reasons, Mexican coffee planting area is close to Guatemala, mainly producing Cocolabegu, Australuca states, products are mostly highland-produced washed beans, with good aroma and sour taste.

The selection of Mexican coffee is generally done 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 beans can be roasted to represent the best quality and best coffee in the country. Mexico has a long history of producing coffee and is currently one of the world's important coffee producers. Coffee produced in Mexico is naturally called "Mexican coffee".

Another way to pair Mexico's most famous tequila with coffee is to pour a small glass of tequila into the bottom of the glass before pouring milk and coffee, preferably garnished with cream and cinnamon. Tequila is a powerful drink, and if you're brave enough, try this alternative coffee.

The selection of Mexican coffee is generally done 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 in 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 thoroughly 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 oil 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 zone full of vicissitudes.

Another way to pair Mexico's most famous tequila with coffee is to pour a small glass of tequila into the bottom of the glass before pouring milk and coffee, preferably garnished with cream and cinnamon. Tequila is a powerful drink, and if you're brave enough, try this alternative coffee.

Indeed, after drinking Mexican coffee, it really has the effect of forgetting worries and eliminating worries. Mexican coffee has a low flavor and strong aroma. Although it is slightly bitter, it is very mellow. It has a unique and strong flavor. It is a wonderful afternoon tea and should be carefully tasted. It is also the best choice for blending other coffees and the first sip of coffee that beginners should taste. Mexican coffee is best served hot (around 75°C). After an hour of hot coffee, all the aroma will be gone. If the coffee is not filtered, pour carefully, not stirring the coffee grounds, just like slowly pouring old wine, not only to taste it, but also to enjoy its color.

Mexico has a long history of coffee production and is currently one of the world's major coffee producers. Coffee produced in Mexico is naturally called "Mexican coffee".

About 5/6 of Mexico's national area is plateau and mountainous area, with an average annual temperature of 25-27℃; the climate of the Mexican plateau is mild all year round, and most of the territory is plateau terrain, with no cold in winter and no heat in summer. All trees are evergreen all the year round, so it enjoys the reputation of "plateau pearl". Due to geographical environment and climate reasons, Mexican coffee planting area is close to Guatemala, mainly producing Cocolabegu, Australuca states, products are mostly highland-produced washed beans, with good aroma and sour taste.

The selection of Mexican coffee is generally done 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 special rooms that are ventilated on all sides. About a week later, the beans are packed in loosely packed 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.