The nature of each grain that we test place of origin, plantation and harvest conditions will be explained.
The first to adopt the culture of coffee in Mexico were the indigenous people, who knew how to adapt the marvel of coffee to its traditional cultivation. First we will examine and smell the coffee beans. Then we grind the grains in a mill and the process of preparing the coffee cup to let it rest. Finally with a spoon samples of coffee are taken and with a powerful sip the drink is swallowed to pass it through the palate of the mouth. This process is repeated several times and can detect characteristics such as sweetness, acidity, body, citrus, caramelised and chocolaty flavors. We will also try an ancestral coffee and Mayan coffee.