For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Mexican coffee: the main producing areas are: Cora Begu, Australia Aluca states, the products are mostly water-washed beans produced in the highlands, with a good aromatic 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.
Mexican coffee quality: high quality beans: Aldu Mara, Mexico.
Taste characteristics: large particles, with a strong sweet, sour taste and good aroma.
The best barbecue degree: medium fried or deep fried.
The characteristic flavor of Mexican coffee: smooth taste, high acidity, medium mellow, slightly nutty aftertaste. Sweet, sour and bitter are neutral and suitable.
The taste is sour, special and elegant. Although the professionalism of Brazilian coffee is of little value, it is very suitable for blending. Because of the huge output of coffee, the price is not very expensive.
