Information and Flavor description of Puerto Rico single Bean Coffee Bean producing area

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Yuco, Puerto Rico

Puerto Rico Yanco selecto AA

* Yanco

◎ Green bean processing method washing type

* The coffee with the best flavor characteristics is "Yauco Selecto." Selecto means "select."

Cote d'Ivoire is a fascinating coffee with a full flavor, no bitterness, a soft and delicate flavor, creamy texture and crisp stone fruit flavor, extremely sweet and soft

Puerto Rico coffee, are carefully planted, taste pure, aromatic, large particles of which the best among the world's famous brands.

Farmers here have been adopting an eco-friendly, intensive farming method, using only low-toxicity fertilizers and chemicals, and adopting measures to combine crops, thus making the soil more fertile.

When it was time to pick coffee beans, people walked back and forth among the coffee trees, picking only fully ripe beans.

Yucco's coffee beans are kept in their shells until they are shipped and the skins are removed to ensure optimum freshness.

When coffee beans are delivered, relevant US government officials, such as FDA and USDA, will be present.

Their job is to monitor whether producers comply with federal laws.

Yucotel is a fascinating coffee with a full flavor, no bitterness, rich nutrition and fruity flavor that is worth tasting.

◎ Puerto Rico Yauco coffee

The prestigious Puerto Rico Gourmet Coffee produces only 3000 bags a year, with a smooth, creamy texture and refreshing stone fruit flavor, extremely sweet and soft.

Puerto Rico Yauco

Puerto Rico Yaoko and Jamaica are both Greater Antilles, located in the Central American Atlantic Ocean, and are well-known island bean-producing countries. This batch originated from the Central Mountains of Puerto Rico, with an average elevation of 914 meters. Puerto Rico coffee is about two hundred years old. Coffee began to be planted in 1736. At first, coffee here was not the main cash crop, but sugar crops. Around 1800, due to European turmoil, the residents of Cosiga Island in the French Mediterranean moved to Puerto Rico. At that time, the valley land had been occupied by Spanish immigrants. Therefore, they chose to settle in the southwest mountainous area of the island, located near Yaoke City. In order to survive, they began to plant different crops. Coffee planting brought them good income. By 1860 coffee was the main export cash crop. Yao Ke is also a well-known coffee in Taiwan in the early days. In recent years, because it has been oriented towards domestic sales, it is quite rare.

Puerto Rico Yauco AA Washed

■ Country: Puerto Rico

■ Production area: Yao Ke

■ Elevation: 914 m

■ Treatment method: washing

■ Rating: AA

Breed: Bourbon, Puerto Rico (Typica 401)

■ Flavor Description: Chocolate, creamy texture, BODY thick, lingering finish

Yucot, located on the island of Puerto Rico, is as good a bean as conna beans and Caribbean beans such as Jamaica Blue Mountain and Cuba Crystal Mountain.

This batch of Yuco Selecto AA was harvested in February 2005. The green beans were dried (and parched) and stored for 60 days before being exported. Of course, the maturity of the taste will be better. The high-quality beans that came in this time include Nicaragua Monimbo Manor beans, PNG Sigri AA and rare Sigri PB, which made a big splash in the country's coffee competition in 2002 (remember the PB sample I got in Seattle?) These beans will be tested in cups and put on shelves.

The main coffee producing areas of the Caribbean Sea were hit by several hurricanes in succession in 2004, so the coffee harvest was affected and the cargo was insufficient. The quantity of Yuco special selection was less than 15 containers a year. Therefore, some defective beans could be found in this year's green beans. Take Yuco, which just arrived on June 1, although it was AA grade, the inspection results showed that there was about one defect in 350 grams of green beans. At this year's SCAA exhibition in Seattle, there were not as many exhibitors from countries in the region as in previous years. It is also the result of hurricane attack; and this batch of raw beans of Yuco, not boubon species, but Porto Rico varieties , looks quite like traditional typica species. If you have Yuco special beans from previous years, you may wish to compare them. The shape of raw beans will have obvious differences; and when drinking in a cup, it is still typical [Yuco style];

The test data are as follows:

Region: Yauco Town, Puerto Rico (mountains southwest of Puerto Rico)

Farms: San Pedro, Santa Ana

Grade: AA Harvest: Late March 2005

Variety: Porto Rico varieties (no new commercial varieties adopted)

Treatment: water washing method Appearance/defect number: green, 0d/350g

Cup test ():(Cinnamon baking, that is, cinnamon baking, Osher M0, that is, a burst in the middle of the pan, baking time 10 minutes; Japanese Royal Fuji one-kilogram bean baking machine baking)

Dry aromas: oily, fruity, spicy sweet, with floral and balm notes

Wet aroma: milk sweet, tea, stone fruit, citrus sweet, caramel sweet

Sip: Cocoa sweet, body fat very sticky, citrus and other fruits sweet caramel fragrance lasting,

Cup test (II): medium baking, Osher M baking degree, just into the second explosion pot, baking time 15 minutes

Dry aroma: nutty sweet, fruit sweet, spice sweet, fat flavor, mint cool aroma

Wet aroma: creamy sweet, cocoa nut sweet, a little flower tea, spicy sweet

Sip Flavor: creamy body, ripe citrus, cocoa chocolate, lingering nasal aroma--

The basic information about Yuko is still to be mentioned, if you have seen it before, the following information can be skipped…

Yauco Selecto AA is a premium coffee located in Puerto Rico, translated as Yuco Special Selection in Chinese. It is a well-known island bean, as well as Hawaiian Kena beans and Caribbean beans.

Puerto Rico means "fertile port" in Spanish. Coffee has been introduced to Puerto Rico for more than 250 years. Spain began to colonize and cultivate coffee in 1736. Coffee has been the secondary industry of the island since the 19th century. In the early 19th century, immigrants from Corsica, France, were forced to farm in the high mountains of the southwest, where they decided coffee was the main crop; these fields were mainly around a town called Yauco. In 1860, two events established the status of Eucot's bean selection.

The first: The Mariani family, for the first time, used cotton gin machines to sift cotton fibers, which were used to remove the shells from coffee cherries, which had a revolutionary impact.

The second thing, the Corsican grower leaders, financially supported the beans in the region, shipped them back to the main coffee trading centers in Europe, recommended them to buyers, and quickly received a huge response…their hard work had a price!

In the 1960s Puertorican coffee, especially from the Yauco region, gained a reputation for premium coffee, and was regarded as the best coffee by emperors and queens throughout Europe! High society and widely drunk! Coffee producing countries are scrambling to emulate Puerto Rico's cultivation methods. At that time, the island's production was the sixth largest in the world! (In other words, a hundred years ago in Europe, consumers began to taste fine coffee.)

In 1898, two devastating hurricanes struck Puerto Rico. Hurricanes destroyed the coffee industry and the war between the United States and Spain began in the same year. After the war, the island fought with the Philippines and Cuba. Once again, the U.S. government is only more interested in sugar (as Spain was then)... The double whammy is that European countries no longer consider coffee from Puerto Rico a colonial product. Fortunately, Cuba, an emerging market, acquired most of Puerto Rico coffee in the first half of the 20th century, but Yuco continued to sell to Europe to supply some gourmets.

In 1917, Puerto Rico islanders became U.S. citizens, which meant that people enjoyed minimum wage protection and that coffee was as expensive to grow as Kona in Hawaii! Labor costs in Puerto Rico have to meet U.S. government standards and the environment in which coffee is grown, as well as U.S. environmental policies, which actually increase production costs in Puerto Rico! The factors supporting the coffee industry in Puerto Rico under the high cost structure are:

(1) Because the island produces high quality coffee! In a free economy, if the quality of coffee is not good and competitive, it is enough to buy imported coffee in the local market, and it is even more difficult to export the poor quality coffee to other countries

(2) Government protection and care, because there are traditional, high-quality crops, government policies also encourage and support the continuous cultivation of coffee

(3) The support of the island residents, due to the increase in national income coupled with the development of tourism industry, 1965- 1990 this 25 years, the island produced coffee, all domestic sales.

The reason why Ukot chose beans better than other producing areas on the island is that:

1, planted in the highest altitude mountain area of the island, so it grows slowly and has rich fruit flavor.

2. Only bourbon and the old species of this island are used. Although the yield is less, the flavor of the old species is not good in the Yauco mountain area.

would be like new commercial species with the disadvantage of poor flavor.

3. Rich rainfall, rich soil and the best high-altitude microclimate zone on the island

4. The two manors worked hard from planting coffee seedlings to post-harvest treatment, and the quality control was very strict;

King's Coffee-Puerto Rico Coffee A South American country called Puerto Rico grows the best coffee in the world. It is also called "King's Coffee." Why does it have this honor? It is understood that Puerto Rico coffee has long been loved by European royalty and aristocrats, and is designated as the royal coffee for the Holy See, recognized as the third coffee in the world by international coffee critics. Puerto Rico coffee-producing area Puerto Rico, a small country in South America, is composed of a series of scattered islands, each of which

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A South American country called Puerto Rico grows the best coffee in the world. It is also called "King's Coffee." Why does it have this honor? It is understood that Puerto Rico coffee has long been loved by European royalty and aristocrats, and is designated as the royal coffee for the Holy See, recognized as the third coffee in the world by international coffee critics.

Puerto Rico coffee growing area

Puerto Rico, a small country in South America, is composed of a series of scattered islands. Each season is like spring. Flowers and plants are abundant. Like a bead chain scattered by God, you can see the brilliance of heaven with a slight rotation. Puerto Rico Yocote Coffee is grown on three farms in the southwestern part of the island and has a strong aroma and a long finish. This coffee sells for a high price and its aroma rivals any other coffee variety in the world. In the Yauco region, the coffee is owned and operated by local plantation owners.

The mountain climate here is mild, the plants have a long maturity period (from October to February of the following year), and the soil is of high quality clay. Some older varieties of Arabica coffee are grown here, although their yields are lower than those of other varieties, but they are generally of high quality. The people here have been adopting an ecologically conservative, intensive farming method, using only low-toxicity fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it came time to pick the beans, people walked back and forth between the trees, picking only the fully ripe beans, which were then washed in a roller for 48 hours.

Puerto Rico Coffee Flavor

Any coffee will be given a unique flavor depending on its origin, just as different music styles will always give you different feelings. Puerto Rico's Yoco coffee has all the characteristics of gourmet coffee, its acidity is very stable, full particles, flavor and aroma. The reason why Yaokot chose coffee beans better than other producing areas on the island is that it is planted in the mountainous areas at high altitude, so it grows slowly and has rich fruit flavor; and it uses ancient coffee trees, although the yield is less, but the flavor is unique, which is unmatched by some new trees. Thanks to abundant rainfall, rich soil and a microclimate zone at high altitudes, Yaoko coffee has all the qualities required of a gourmet coffee. Of course, Yao Ke coffee cannot be separated from the hard work of those coffee workers, from planting coffee seedlings to post-harvest processing are managed by them.

Coffee development in Puerto Rico

In 1736, the first coffee tree was introduced to Puerto Rico from Martinique. Since then, Puerto Rico has become a base for producing the highest quality coffee in the world. The unique taste of Yao Ke Te has also become the object of admiration for coffee connoisseurs all over the world. Most of the earliest coffee trees were planted by immigrants from Corsica. Some 160 years later, Puerto Rico's coffee industry has a very optimistic outlook, ranking sixth in the world in terms of exports, and most of its coffee is shipped to Europe, including France, Italy and Spain. Coffee plantations flourished in Puerto Rico until the 19th century. Unfortunately, the rise of sugar cane and drug cultivation, as well as the impact of hurricanes and war, made the coffee industry in Puerto Rico lag behind.

Today, coffee from Puerto Rico is exported to all parts of the world. Because coffee in this country is generally carefully cultivated, pure taste, aroma, heavy particles, among which the best is among the world famous brands. The best coffee belongs to Yauco Selecto, which means "select." Grand Lares Yauco is grown in the south-west of the island and Lares coffee in the south-central part.

At present, Puerto Rico Yocote Coffee has become one of the most famous coffee beans in the world. It is as famous as Hawaii's Kona coffee beans and Jamaica Blue Mountain. It is respected and loved by many coffee lovers.