Introduction of coffee characteristics of Central American coffee beans

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Central American coffee

Central America is the land bridge connecting North and South America.

There are 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.

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 Coffee characteristics of Central American countries

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.

Western valley

West Valley

1000-1200

November-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-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-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-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-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-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-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, no sour, light texture beans 901-1200 meters above sea level happy beautiful fragrance, sour taste more than 1200 meters above sea level

Joyful aroma, delicious comfort, sour taste and excellent texture are the ten elements of fine coffee (Gourmet coffee).

Coffee must be at least 90% bourbon, Pacamara or Maragogipe

100% fully matured into red wine color

The manufacturing process is separate from other coffees to avoid adulteration with other inferior coffees to ensure good quality. Wash with clean fresh water. 100% sun. Hand-picked fruits and washing. Make sure that each bean is flawless. Green beans must be turquoise and packaged safely.

Average humidity does not exceed 12%

organic coffee

It's grown completely without pesticides and every bean has been internationally organized.

Organic Crop Improvement Association

Guatemala

Guatemala has seven major coffee producing areas, all of which are Arabica coffee beans. They are located in the highland terrain under subtropical climate. The rainfall is abundant and stable, and the fertile volcanic ash soil makes all parts of Guatemala have natural environmental conditions suitable for coffee cultivation. Each region has a unique flavor, superior acidity and fruity smooth mouth, belongs to one of the world's top coffee, suitable for single drink.

(m)

production season

Antigua Classic

Rich volcanic soil, low humidity, intense sunlight and cool evening winds characterize the Antigua region. Three spectacular active volcanoes-Jagua, Yactinigua and Fugua form a beautiful valley. Fugua active volcanoes also occasionally add misty dust. High-quality Antigua coffee is rich and mild, with rich aromas and good acidity.

1,500-1,700

January-March

Rainforest Coban

The Coban rainforest region is distinctly different from other coffee-producing regions in Guatemala. It is foggy, rainy and cool all year round. The soil composition is calcareous and clay. Influenced by the tropical climate of the Atlantic basin and the jungle stretching north, coffee in this area is mostly grown on obviously slow hilly land. The coffee characteristics of this region are clearly different from those of other regions in Guatemala. Full bodied beans with a bright and subtle acidity and a light wine aroma.

1,300-1,500

December-March

San Marcos Volcano

Volcanic San Marcos

It is the warmest coffee-producing region in Guatemala. The rainfall in this area is abundant, the rainy season is the most dense, and the flowering period is the earliest. The rainy season peaks between June and September, with torrential downpours, with annual rainfall reaching as high as 197 inches in some areas. The coffee in this area has obvious sour taste, full bean body, with a clear, light floral aroma.

1,400-1,800

December-March

Traditional Atitlan

One of Guatemala's four major volcanic coffee regions. Etienne's soil is the most fertile of organic matter. Ninety percent of the coffee is grown along steep slopes that extend to Lake Etienne, the largest and most famous of Guatemala's volcanic lakes. The coffee in this area is fragrant, with intoxicating aroma, sour taste and sweet taste, and full of coffee beans.

1,500-1,700

December-March

Highland Huehue

The driest and highest of the three non-volcanic regions producing single-origin coffee. Tenangao is currently the most rugged and remote place in Guatemala. The mountains are frost-free thanks to dry, hot winds blowing into them from Mexico's Emperor Depecq Plain, which makes it possible to grow coffee at heights of 6,500 feet. The coffee beans in this area are firm and full, with a special acidity and a slight wine aroma.

1,500-2,000

January-April

Farrakhan

Nice Plain

Fraijanes Plateau

The volcanoes in this area are quite high in altitude, the soil is rich in pumice, and the Farahannis Plain is still an active volcanic area, so the coffee in this area has quite similar characteristics to Antigua. However, abundant rainfall, high and variable humidity, and wide temperature differences give Farrahanis a very different flavor. Farrahanis coffee has a rather elegant aroma, a mild and mellow overall texture, with a special and pleasant acidity.

1,400-1,800

December-February

new Oriental

New Oriente

Rainfall is abundant, under the shade of clouds all the year round, New Oriental is similar to Cobain in climate, only a small difference. Formerly a volcanic area, the soil contains metamorphic rocks. The minerals in the soil are balanced by the abundance of metamorphic rocks. Coffee cultivation is also quite different from that of volcanic areas in Guatemala. New Oriental coffee grows in volcanic soils without volcanic activity during its growth. New Oriental is Guatemala's newest coffee-growing region, characterized by aroma, pronounced acidity and good texture.

1,300-1,700

December-March

Honduras

There are 280,000 hectares of coffee plantations in Honduras, dominated by small coffee growers, most of which are less than 3.5 hectares, and these coffee growers account for 60% of Honduras 'production. In coffee gardens, men and women collect coffee beans by hand, carefully process them and craft them to meet the needs of the market and meet the different tastes of consumers. Honduras harvests 3 million bags of coffee every year, providing the world with perfect coffee and unique coffee aroma, quality and quality, and has become the second largest coffee exporter in Central America and the tenth largest in the world. The coffee industry in Honduras is linked to the livelihood of 100,000 families in Honduras, creating a million jobs and creating a permanent economic foundation for Honduras.

Honduras coffee is divided into six regions, located in the west and south, namely Santa Barbara, El Paraiso, Copan, La Paz, Comayagua and Olancho, with an average planting height of more than 1,100 meters above sea level. Coffee varieties are 100% Arabica, 69% HG, 12% SHG and 19% CS. The main brands are Typica, Bourbon, Caturra, Villa Sarchi and Lempira. Hong Kong coffee quality is first-class, its price is also the most competitive in Central America.

Small, round, slightly pale green coffee, highly acidic, full and slightly sweet, suitable as a blend coffee, can also be made into single coffee, suitable for medium and deep roast, mainly exported to the United States, Germany and Japan.

Nicaragua

It is mainly divided into four regions: Segovias, Matagalpa/Jinotega, Boaco and Pacific Coast. The highest planting height in Segovia is around 1,500 - 2,000, and the coffee produced is the highest grade SHG (Strictly High Grown).

The volcanic ash and shady cultivation produce high-quality Nicaragua coffee with a mild, mild, slightly acidic flavor suitable for mixed coffee. The volume of Nigerian coffee is the largest of all coffee beans, of which the largest beans produced in Madagalpa are the most distinctive. This giant bean is larger than the average coffee bean, commonly known as the elephant bean, has a distinctive special aroma, and Maragogipe coffee has a round texture, its sister Matagalpa contains wild acidity, with indescribable aroma.

Coffee trees in this area are ancient bourbon species, usually grown on slopes between 1200 and 1500 Michael above sea level, and have been recognized by OCIA (Organic Crop Improvement Association) as excellent organic coffee at high altitudes. Nigerian coffee is especially suitable for deep roasting and is recommended for brewing espresso coffee.

Panama

Coffee was introduced to Panama in 1780, when Europeans brought in the first Typica species.

After this mysterious and strange drink conquered the senses of Panamanians, the locals began to cultivate it. Panama coffee is smooth, full weight, light weight, and perfectly balanced acidity. Its fine coffee beans have pure flavor and character. Medium roast is recommended. Many buyers like to mix Panamanian beans, and almost all of the premium coffee beans are shipped to France and Finland.

producing areas

characteristics

Boquete

This region produces a variety of coffee quality fine, Panama's largest coffee production, the best quality areas.

Volcanic area (Volcan)

The coffee produced here is characterized by a mild and balanced taste, which has gradually attracted the attention of international connoisseurs and coffee lovers and is believed to soon be on par with Puerto Rico.

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.

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