Single Central and South American coffee beans recommend Colombia Brazil Panama coffee which tastes good?

Central America generally refers to the strip of central America south of Mexico and north of the Panama Canal, also known as the Central American Isthmus, including Guatemala, Belize, El Salvador, Honduras, Nicaragua, Costa Rica and Panama, all of which produce coffee.

There is also a way to divide the Caribbean and the island countries and territories of the West Indies into Central America, where many countries and regions produce coffee, such as Jamaica, which produces Blue Mountain Coffee, as well as Cuba, Haiti, Dominica and Puerto Rico.

In the coffee world, the division is slightly different: "Central American coffee" includes Mexico and the seven countries of the Central American isthmus, while Caribbean coffee is distinguished by "Caribbean island coffee".

The topography of the isthmus in China and the United States is mainly plateaus and mountains, extending along the Pacific coast in the middle part of the Cordillera mountain system, volcanic zone along the Pacific coast in the west, and hot and humid climate facing the Caribbean Sea and the Gulf of Mexico in the east. the mountain basin has a mild climate and thrives of flowers and trees. These have created a unique microclimate in many parts of the mountains of Central America, coupled with the accumulation of volcanic ash and fertile soil, providing a good foundation for the production of high-quality coffee.

Colombian Coffee

Palate: full viscosity, caramel sweetness, supple and pleasant fruit acid.

-Origin: Medellin, Armenia (Armenia) and Manisales (Manizales)

Recommended coffee beans:

Columbia Huilan (deep baked in water)-full of acid, caramel, sweet nuts, chocolate, red wine flavor, admirable fruit flavor

Colombian bourbon pointed Leroy (refined water washing, natural drying)-dark chocolate and ripe fruit aromas, caramel and nutty (cashew) flavor, very rich

Santa santa rita, Colombia (moderate washing)-sweet in acid, low in bitterness, nutritious, unique sour and mellow, sour, bitter and sweet match well

Guatemalan coffee

Taste: full-bodied, rich taste, with tobacco flavor, mellow slightly charcoal roast flavor

-Origin: Antigua (Antigua)

Recommended coffee beans:

Antigua La Capra Chateau Bourbon (red wine treatment)-the fruit flavor of white grapes, the aroma of rose tea, soft acidity and sweet black sugar, very full texture.

Antigua Huashen Manor bourbon A2 (medium baked in water)-aromas of lemon peel, vanilla biscuits, nutty and cocoa flavors, sweet caramel, soft acidity, smooth and solid taste.

Incht Manor Vivette Nan Fruit (moderately deep washed)-elegant floral and orange peel aromas, with creamy and nutty flavours of macadamia fruits.

Incht Manor Pandora Pacamara (moderately deep washing)-rich floral and honey flavors, juicy peach and citrus flavours.

Costa Rica

Taste: full-bodied, mild taste, ideal acidity, unique and strong aroma

-Origin: Tarrazu, Juan Venas (JuanVinas,PR), Tulnon (H.Tournon), Vidmir (Windmill,SHB), Mondibelo (Montebello) and Santa Rosa (SsntaRosa)

Recommended coffee beans:

Tara pearls produce suntanned pearls from St. Roman's processing plant-creamy texture, with fermented flavors and sweet and sour flavors of ripe fruit, coffee cherries and chocolate aftertaste.

Tara Pearl Diamond Villa SHB Kaddura (moderate sun)-soft orange notes, toast, caramel cocoa sweet, clean taste

Central Valley Fire Phoenix Manor SHB (red honey treatment)-sweet and sour lemon, delicate sour and soft texture, balanced taste of red honey treatment, sweet caramel and chocolate flavor at the end, and a hint of black tea

Verasa Vera in the western valley of Darika (moderate sun)-soft, delicate and bright acidity, coffee, cherry and grape flavor, sun wine mixed with chocolate flavor

Panama

Palate: clean and fresh taste, strange fruit flavor and aroma, exudes elegant and charming flower-like perfume aroma, mild, clean and balanced, long-lasting, lively and rich fruit fragrance

-Origin: Boquet, Bolkambaru Coffee (Cafe Volcan Baru)

Recommended coffee beans:

SHB Kaddura, Manor Ireta, Panama-intense creamy aromas and sweet honey with a nutty finish of roasted almonds and macadamia fruits, soft acidity, soft texture and warmth

Caesar Louis Manor in Poquet boquete, Panama (washed and sunburned)-floral, slightly sour citrus, clean and bright taste

Panamanian Manor Rose Summer Geisha Aristar Poquette Baru Volcano (washed)-charming aromas of sweet-scented osmanthus and orange peel, sweet and sour citrus and pineapple, compound fruit flavor, tail vanilla aftertaste, rich and complex layers from hot to cool

Panamanian Hartman honey treats Alida (moderately light honey treatment)-flavors of figs and white grapes, soft acidity, full-bodied maple syrup and honey sweetness.

El Salvador

Palate: sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy.

-Origin:, Pipil, Pacamara

Recommended coffee beans:

El Salvador Ataisi Manor Micro-batch washing Pacamara Pacamara (moderate sun exposure)-nut chocolate, passion fruit sweet and sour, cream chocolate, strawberry aftertaste, nuts

El FincaHimalaya Himalayan Manor Red bourbon (moderate half-sun)-red wine with acidity, plums, brown sugar and lingering finish

Hot spring honey treatment of Salares Manor in El Salvador (deep roasting in honey treatment)-Hot spring coffee is very clean, rich fruit aroma, caramel and nutty flavor, low acidity and soft taste

Brazil

Palate: low sour, nutty, sweet chocolate and mellow, but slightly woody and earthy, not obvious floral and orange aromas.

-Origin:

Santos (Santos), Bahia (Bahia), Cerrado (Hirado), Mogiana (Mojiana)

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Recommended coffee beans:

Minas bourbon, South Brazil (moderate half-sun)-fried melon seeds, mellow and full, dark chocolate, sweet aftertaste

Bourbon Santos, Brazil (moderate)-multiple flavors, low acidity, taste lubrication

Brief information and reasons for the selection of four types of coffee

Hartmann washes Rose Summer Hartman Wahed Geisha

Producing area: Panama,Volcan, Finca Hartmann, Walken, Panama (Santa Clara, Chiri Province)

Product: rose summer Geisha

Haiba: 1260-1800masl

Treatment method: washing Washed

Reason for being selected: sun-treated Rose Summer has been very popular in recent years because of its charming flavor and complex and changeable levels. The choice of Hartman Manor to wash rose summer is to share with you the typical characteristics of Panamanian roses: charming floral, citrus, berry and black tea aromas. These qualities, this bean has a very high level of presentation, does not need much tasting experience, but also easy to feel her bright citrus sweet and silky berry sweet.

2001 Los 3 Potros Honey Pacamara

Producing area: El Salvardo, Apaneca Ilamatepec mountain range, Finca Tres Potros, El Salvador

Farmer: CARLOS MENDEZ FLOREZ

Variety: Pakamara Pacamara

Haiba: 1400-1500masl

Treatment method: honey-treated Honey

Reason for selection: this bean has the typical characteristics of high-quality Pacamara flavor and high mellow thickness; in addition to bright fruit acid and syrup-like sweetness, it also has a variety of changes, such as apricot, tropical fruit, cream, spice sweetness and so on. The Pacamara ranked second and third in the sun honey treatment group in the 2016 "Best El Salvador" competition.

Li Mona CS90 Red Honey Limonar Red Honey

Producing area: Guatemala Huehuetenango Finca El Limonar of Vivette Nan Gomona Manor in Guatemala

Batch: CS90

Varieties: Luojiu, bourbon, Kaddura Rojo& Bourbon& Caturra

Haiba: 1600-1750masl

Treatment method: Hongmi Red Honey

Certification: FTO Fair Trade and Organic Certification

Reason for selection: compared with the January issue of Toro Valley Yellow Honey, this glass Mona red mellow is thicker, has the sweetness of ripe cherries when hot, and has a long taffy aftertaste.

Black Soul Alma Negra

Producing area: Costa Rica, Central Valley-Sabanilla De Alajuela Las Lajas Estate of La Lajas Manor in the Central Valley of Costa Rica

Products: Kaddura, Kaduai Caturra & Catuai

Haiba: 1300-1500masl

Treatment: Natural in the sun

Grade: SHB

Reason for selection: Lajas has two kinds of sun treatment, which is determined by the number of turns in the process:

Black Pearl (Perla Negra): dry in an elevated bed and turn normally

Black Soul (Alma Negra): dry in an elevated bed, turning only a few times a day

"Black Soul" has less turning times and higher degree of fermentation than "Black Pearl", but it is also more likely to fail. Under the careful treatment of Lajas, this "Black Soul" has become the best of sun-dried beans with rich flavor, thick and round taste and long tail. Lively fermented grape aromas combine with the full sweetness of ripe tropical fruits.

Rose Summer and Pakamara

Rose summer

It is generally believed that the source of Rose Summer is Gesha, a small town in western Ethiopia, which was first discovered by former British Ambassador Richard Whalley. The variety was sent to Kenya and then to the Institute in Tanzania. Costa Rica introduced Rose Summer from Tanzania in 1953 and Don Pachi Serracin brought the first Rose Summer to Panama in 1963.

Rose has been cultivated in Central America for more than 50 years, but it has been unknown for many years. The rose tree species is not handsome, the vertical spacing of each branch is larger than that of ordinary coffee trees, and the distance between branches is also larger than that of other trees, which means that the blossom and fruit are not dense enough, so they belong to low-yield varieties, so they are considered to have low economic value. it is usually arranged to act as a windbreak tree on the periphery of the coffee tree.