Do you know what Latin American coffee is expensive in Latin American coffee producing areas?

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Latin American coffee beans serve as a land bridge between North and South America, with seven countries, namely Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Seven Central American countries all produce coffee, of which Guatemala, Costa Rica and Honduras are among the top 10 global coffee exporters.

Coffee began to flourish in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Since Central America became independent from Spain in 1821, there has been a lot of war. Costa Rica was far from Guatemala City, the capital of the Spanish colony at that time, and was not affected by the civil war. On the contrary, it was Guatemala and El Salvador that delayed the production of coffee because of the civil war. After that, the political dispute gradually subsided, and with the exception of Honduras, Central American countries began to produce coffee in the 19th century.

Central America has the natural advantages of sunshine, land, and mountains, and an abundant working population, which makes the region unique in growing and producing high-quality coffee. In the late 19th century, coffee had become an indicator of economic growth in Central American countries, and all Central American countries passed a bill to promote coffee. With the most remarkable results in countries such as Costa Rica, El Salvador and Guatemala, coupled with the scientific and technological way of growing coffee, Central America has become one of the four largest coffee producing areas in the world.

Introduction to the characteristics of coffee beans in Latin America

Costa Rica

The seven main coffee producing areas are distributed along the inland central plateau from northwest to southeast. Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica.

As the coffee industry in Costa Rica began to develop since the middle of the 18th century, it was the first country where coffee was first introduced into Central America and has a long history, so the coffee organization has a complete system from production to marketing. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as the world-class high-quality coffee.

Its coffee beans are all Arabica species. Pure flavor, pleasant aroma, both in acidity and taste have an unassailable balance, suitable for a single coffee, can also be mixed into a comprehensive coffee.

Name of producing area

Planting height

(M)

Childbearing season

Cup test result

Coffee trait

Western valley

West Valley

1000-1200

November to March

High acidity

The bean body is full.

The aroma is fragrant

The acidity and bean body can not compete with beans from other producing areas, but the overall taste is well balanced, with hints of almonds and peaches.

Central valley

Central Valley

1200-1600

November to March

High acidity in the mouth

The bean body is full.

Rich fragrance

Coffee in this area is the earliest coffee growing area in Costa Rica, with rich volcanic soil and sometimes chocolate aroma.

Tarasu

Tarrazu

1200-1700

December to March

High acidity in the mouth

The bean body is hard and full.

Rich fragrance

This area is a world-famous producing area, and its main feature is that the high seafood area creates an unparalleled perfect taste.

Three rivers

Tres Rios

1200-1650

December to March

High acidity in the mouth

The bean body is hard and full.

Rich fragrance

The climatic conditions are good, the taste is obvious, and the balance is very good.

Eurosi

Orosi

9-1200

September to February

A smooth sour taste

The bean body is full.

The aroma is fragrant

The coffee in this area tastes smooth and balanced.

Brenka.

Brunca

800-1200

August to January

General acidity

Fullness

The smell is ordinary.

The newest producing area of Costa Rica is suitable for all kinds of consumers and the taste is compatible with other producing areas.

Duli Alba

Turrialba

600-900

July to December

General acidity

The bean body is thin.

The aroma is fragrant

The harvest season in this area is the earliest among all the producing areas in Colombia, mainly due to the influence of abundant rainfall.

El Salvador

Active volcanic activity brings mineral-rich volcanic ash, mainly volcanic ash, to Saudi Arabia.

In the soil, there are more minerals and less organic matter. therefore, in order to maintain the geographical position and make up for the lack of organic matter, Samaritan farmers will use the pulp residue of the treated coffee beans or the organic matter under the coffee trees as fertilizers to make up for the lack of organic matter in the soil, so that the planting of coffee trees can produce coffee beans with harmonious taste. The country's most meaningful initiative is to introduce organic agriculture to the world, cultivating more than 150000 tons of organic coffee every year.

Sa coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa)

& Cacahuatique Mountain Range), generally distributed in the alpine slopes or plateau areas covered with volcanic ash at an altitude of 1200 meters, and the coffee harvest and harvest season is from November to April of the following year. As coffee prefers a mild climate, coffee trees are mainly planted in the shade of tall trees (shade grown coffee) in order to avoid excessive temperature and direct sun exposure, affecting the quality of coffee beans. The coffee beans produced by it belong to Arabica species, mainly from Pacas and Bourbon brands, and belong to big beans with sweet taste and excellent flavor.

Planting height

Cup test trait

600-900 meters above sea level

Supple, pure aroma, sour-free, lightweight beans

901-1200 meters above sea level

Delight in the beautiful fragrance and sour taste

Above 1200 meters above sea level

Joyful aroma, delicious comfort, sour taste and excellent texture

Become exquisite coffee

(Gourmet coffee)

Ten elements of

Must be at least 90% of the total coffee containing bourbon, Pacamara or Maragogipe

100% mature into the color of red wine

Separate the manufacturing process from other coffees and avoid mixing other poor coffees to ensure their good quality.

Wash with clean fresh water

100% sun exposure

Manual fruit picking and washing

Make sure each bean is flawless.

Raw beans must be turquoise

Have perfect and safe packaging

The average humidity does not exceed 12%

Organic coffee

The growth process is completely pesticide-free and every bean goes through an international organization.

(Organic Crop Improvement Association) identification

Guatemala

The coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, all located in the highlands of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil. all parts of the country have natural environmental conditions that are very suitable for coffee cultivation. Each producing area has a unique flavor, excellent sour taste and fruity lubrication, is one of the top coffee in the world, suitable for single drink.

Name of producing area

Cup test result

Planting height

(M)

Childbearing season

Senior Antigua Antigua Classic

Rich volcanic soil, low humidity, strong sunlight and cool night breeze are the characteristics of the Antigua area. Three spectacular active volcanoes-Yagua, Jacques and Fugua form a beautiful valley. Fugua active volcano also adds misty dust from time to time. High-end Antigua coffee is full-bodied and mild, mellow aroma and good acidity

1500-1700

January to March

Koban rainforest Rainforest Coban

The Koban rainforest region is significantly different from other coffee producing areas in Guatemala, with year-round clouds, abundant rainfall and a cool climate, and the local soil is composed of limestone and clay. Under the influence of the Atlantic basin and the northward jungle tropical climate, most of the coffee in this area is grown on obviously slow hilly land. The characteristics of coffee in this area are obviously different from those in other producing areas of the country. The bean body is full, with bright and subtle acidity, with a hint of wine aroma.

1300-1500

December to March

San Marcos, vol.

Volcanic San Marcos

This area is the warmest coffee producing area in the country. The area has abundant rainfall, the rainy season is the densest, and the flowering stage is the earliest. The rainy season is at its best between June and September, even with torrential rains, with annual rainfall as high as 197 inches in some areas. The coffee in this area has an obvious sour taste, full beans, with a clear, faint floral aroma.

1400-1800

December to March

Attilan Traditional Atitlan

One of the four major volcanic coffee zones in Guatemala. The soil of Attilan is the most fertile of all organic matter. 90% of the coffee is grown along extremely steep slopes all the way to Lake Attilan, the largest and most famous of the many volcanic lakes in Guatemala. The coffee in this area is fragrant and intoxicating, with sweet taste and full beans.

1500-1700

December to March

Towering highland Highland Huehue

Among the three non-volcanic areas, coffee production is the driest and highest-lying area. The towering Denangao is currently the most rugged and remote place in Guatemala. Due to the hot and dry wind blowing into the mountains from the Dehuang de pec plain in Mexico, the mountains are free from frost, so coffee can be grown at a height of up to 6500 feet. The curry beans in this area are firm and full, with a special sour taste and a slight wine aroma.

1500-2000

January to April

Farrakhan

Nice Plain

Fraijanes Plateau

The volcanic altitude in this area is quite high, the soil is rich in pumice, and the Farrakhan Nice Plain is still an active volcanic area, so the coffee in this area is quite similar to that of Antigua. However, Rain Water's abundance, high and varied humidity, and large temperature difference give the Farrakhan Nice Plain a very different flavor. The coffee in Farrakhan Nice Plain has an elegant aroma, a mild and mellow overall texture, and a special and pleasant acidity.

1400-1800

December to February

New Oriental

New Oriente

Rain Water Fengpei, under the shade of clouds for many years, the New Oriental is similar to Koban in climate, with only a small difference. It used to be a volcanic area, and the soil contained metamorphic rocks. The minerals in the soil are balanced by a large amount of metamorphic rock. The cultivation of coffee is also quite different from the general volcanic areas of Guatemala. New Oriental coffee grows in volcanic soil and there is no volcanic activity during the growth period. New Oriental is the newest coffee producing area in Guatemala, characterized by aroma, obvious acidity and good texture.

1300-1700

December to March

Honduras

There are 280000 hectares of coffee plantations in Honduras, dominated by small coffee merchants, most of which are less than 3.5ha, accounting for 60 per cent of Hongguo's production. In the coffee garden, men and women collect coffee beans by hand, then carefully handle and process them to meet the needs of the market and meet the different tastes of consumers. Honduras collects 3 million bags of coffee every year, providing the world with perfect coffee, unique coffee aroma and multi-quality, making it the second largest coffee exporter in Central America and the tenth largest coffee exporter in the world. Hongguo's coffee industry has a bearing on the livelihood of 100,000 families in Hongguo, creates 1 million jobs and creates a permanent economic foundation for Honduras.

Honduran coffee is divided into six major producing areas, spread all over the west and south, namely Santa Barbara (Santa Barbara), Periso (El Paraiso), Copan (Copan), La Paz (La Paz) and Comayagua (Olan Mound), with an average height of more than 1100 meters above sea level. Coffee varieties are 100 per cent Arabica, 69 per cent are HG and 12 per cent are SHG,19% and CS. There are mainly Typica, Bourbon, Caturra, Villa Sarchi and Lempira brands. Hongguo coffee is of first-class quality and its price is the most competitive in Central American countries.

Small, round, slightly bluish green coffee, high acidity, full and slightly sweet taste, suitable for comprehensive coffee, can also be made into single coffee, suitable for medium and deep roasting, mainly exported to the United States, Germany and Japan.

Nicaragua

It is mainly divided into four major producing areas, namely (Segovias), Madaguelba / Henodeka area (Matagalpa/Jinotega), Polgo District (Boaco) and Pacific Coast area (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor, which is suitable for comprehensive coffee. The volume of Nepalese coffee is the largest of all coffee beans, among which the giant beans produced in Madagelba are the most distinctive. This kind of giant bean particles are larger than ordinary coffee beans, commonly known as elephant beans, with a distinctive special flavor, but also with the round texture of Maragogipe coffee, its sister product Matagalpa contains wild acidity and indescribable aroma.

The coffee trees in this area are several ancient bourbon species, usually planted on the hillside of 1200 to 1500 Michael above sea level, and have been recognized as excellent organic coffee at high altitude by the Organic crop improvement Association (OCIA). Nepalese coffee is particularly suitable for deep roasting and is recommended for brewing espresso.

Panama

Coffee was introduced into Panama in 1780, when Europeans introduced the first Typica tree species.

After that, this mysterious and strange drink conquered the senses of Panamanians, and the local people began to grow it widely. Panamanian coffee is very smooth, full granule light weight, and perfect acidity balance, its high-quality coffee bean flavor is pure, very characteristic, it is recommended to adopt moderate roasting. Many buyers like to use Panamanian beans as comprehensive products, and almost all high-quality coffee beans are shipped to France and Finland.

Producing area

Special features

Bokui Special District (Boquete)

The multi-quality coffee produced in this area is the region with the highest coffee production and the best quality in Panama.

Volcanic area (Volcan)

The coffee produced there is characterized by a mild and balanced taste, which has gradually attracted the attention of international experts and coffee lovers, and it is believed that it will soon be on a par with the Boqui Special District.

Santa Clara District

(Santa Clara)

The fertile coffee garden is watered by clear rivers brought by Chorerra Falls, and the nearby Panama Canal makes it easy for fresh and authentic Panamanian coffee to be transported to all parts of the world.

Kendra district

(Piedra de Candela)

The most promising is the potential to vigorously develop high-quality premium coffee.

Belize

Organic coffee, which belongs to Arabica and is grown in the rainforest, grows naturally around the rainforest and does not use any herbicides or insecticides. The perfect humidity and heat give birth to Belize's unique coffee. Mild taste, suitable for medium roasting, whether mixed coffee or single serving is suitable. Due to the scarcity of output, it is not easy to buy.

The production of coffee beans in Central America

From the coffee fruit sowing one year after about 50 cm three years after flowering after two months green fruit after 6 ~ 7 months into cherry fruit harvest soak peel wash dry peel selected bean packaging professional baking grinding powder cooking brewing a cup of rich glycol, excellent flavor Central American coffee.

Production flow chart:

Coffee prices have hit rock bottom in recent years, especially under the World Bank credit subsidy in Vietnam, where mass production has disrupted market prices, making coffee farmers in Central and South America miserable, threatening to leave coffee trees idle and refuse to plant them if coffee prices cannot return to a reasonable price. Although the lower the price of coffee, it seems to be a great pleasure for coffee consumers, it may lead to a decline in the quality of the coffee we drink. Central American coffee is a world-class high-quality coffee that can be praised with a thumbs up. In order to continue to enjoy better quality coffee, please support and buy Central American coffee.

Latin American coffee bean brand recommendation

All kinds of Latin American coffee beans baked in Qianjie Coffee are fully guaranteed in brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 80-100 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 5 or 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for hundreds of yuan a cup.