Mexico Because of geographical environment and climatic reasons, Mexican coffee growing area is close to Guatemala, production classification belongs to Central American type. The main producing areas are: Coco la Bagu, Australia and Aluca states, most of the products are highland-produced washed beans, with good aroma and sour taste. Mexicans are enthusiastic and optimistic, and the chocolate in Mexican coffee perfectly reflects this. Mexican coffee has different recipes, but the main difference is whether it contains alcohol or not.
The main coffee producer in Central America, coffee tastes comfortable, attractive aroma, the top choice of Mexican coffee is Coatepec, Huatusco
(huatusco), orizaba, of which Kotepe is considered one of the best coffees in the world. Coffee is characterized by smooth taste, high acidity, medium alcohol, slightly nutty aftertaste. Sweet, sour, bitter taste neutral, moderate sour, taste special, elegant. Although Mexican coffee is of little professional value, it is extremely suitable for blending. Because coffee production is huge, the price is not very expensive.
Coffee Famous Index: ★★ ★ ★ ★
Taste index: ★★ ★ ★ ★
Composite index: ★★ ★ ★ ★
Best travel time: 1000-2000 mm along the central Gulf Coast and southern Pacific Coast. Because Mexico is mostly plateau terrain, winter is not cold, summer is not hot, all trees are evergreen all the year round, so it enjoys the reputation of "plateau pearl". The most suitable tourist season in Mexico is from mid-December to March of the following year. During this period, the weather was fine and the temperature was suitable.
Follow Coffee Search for the latest coffee updates. Reproduced from "Coffee Search"
Article URL: https://www.coffeesearch.net/coffee35894.html