The story of the three Aguirate brothers, Verasaki, red wine, fermented sun coffee, Aguilet.
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Description: 88 cherries, red wine, jackfruit, plum, melon
When Don Edgar Aguilera founded Costa Rica's first coffee factories 70 years ago, he had no idea that his children would later embark on a project to make their coffee available in different parts of the world. Starting in 2007, the Aquilets decided to sell coffee at a better price because the market for fresh coffee was so low, so they started building microprocessing plants. They started processing 200 fanega of fresh coffee, and now they can process 1500 fanega of fresh coffee. Now, 12 Aquilet brothers work diligently every year to improve the quality of the coffee they produce.
The Aquilets usually manage the family's six farms and microprocessing plants, recruiting pickers to help during the harvest season. Having inherited the farm from their parents, brothers are now integrating a third generation into the family business.
The 12 Aguilera siblings, who joined the coffee industry in their parents 'generation, are now integrating a third generation. The family manages 7 farms + 1 micro-processing plant. In addition to hiring some pickers during the busy harvest season, almost all family members do it themselves from planting to processing. Other estates managed by the family have also been listed on the COE many times, and it is often the case that multiple farms of the family are listed at the same time.
- Prev
Kenya AB Komatina-Coffee beans washed with cranberries difference between Kenya AB and Kenya AA
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Flavor description: caramel, orange sour, cream texture moisture content: 8.9density: 886g/l raw bean photo Kenya AB country: Kenya: Kiambu micro area: Gitwe soil: volcanic clay altitude: 1400 m-1800 m varieties: Elaraby
- Next
The flavor and taste of Honduran coffee from Central and South America.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Honduras was previously less well-known in the consumer market due to the lack of strong support in the handling and transportation of raw beans. In recent years, the roasting countries have actively changed and expanded the coffee industry, which has gradually opened up the international popularity of coffee from Honduras. Flood
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?