The characteristics and flavor of Latin American coffee beans introduce how to process Latin American coffee beans.

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The flavor of Central and South American beans: generally speaking, the flavor is relatively regular. The Brazilian coffee is mellow and full-bodied, while the Costa Rican coffee is gentle and supple, with a blend of sour, sweet and chocolate aromas. Panamanian coffee has strong aromas of citrus, jasmine, peach and nectar, bright and changeable acidity, very similar to Yega Xuefei.

Characteristics of taste: balanced, moderate acidity and mellow taste

In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica.

The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of water to treat raw beans is also one of the characteristics of Latin American coffee, good processing also makes its beans larger and more uniform than African coffee, and the defect rate is lower.

Representative:

Brazil: strong on the palate with a chocolate finish.

Columbia: light, well-balanced, nutty, with a sour finish

Jamaica Blue Mountain: sweet and sour balanced, mild, mellow, supple, dark chocolate flavor.

Latin America, which only began to grow coffee trees in the 18th century, consists of colorful world flows, the largest watershed, the largest tributaries and the Amazon, the longest river. Give birth to the colorful ecological appearance of the rainforest. With the advantages of sunshine, high mountains, fertile, rainy and humid soil and natural micro-environment, it has become the most important coffee producing area in the world.

Latin American coffee is generally treated by washing and fermentation, and the rigorous processing can ensure that the quality of coffee beans is better, the defect rate is low, and the beans are large and complete.

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Generally speaking, the coffee in this area has a pleasant aroma and a well-balanced flavor, usually with a special cocoa-like flavor and fresh and lively acidity, which is a very pleasant individual coffee experience.