What are the characteristics of American beans?| What is the flavor of American coffee beans?

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Panama

An important reason for the unique quality of Panamanian coffee is its microclimate. Bordering Costa Rica and Colombia, Panama's east-west environment allows cold air to flow through the Central Mountains at more than 6500 feet, creating a very unique microclimate in the Boquete and Vol á n Candela regions, making it a major producer of Panamanian coffee. The land around this area is rich in nutrients, and these fertile soils provide perfect conditions for the growth of coffee, creating a large number of unique, high-quality coffee.

Panamanian caffeine is famous in the world, and the reason is that it is closely related to Panama's unique physical and geographical conditions. Moderate curry body, smooth taste, delicate acidity, well-balanced taste value, coupled with subtle flavors such as caramel, chocolate, citrus and jasmine.

[Panama]: Panama is a country in Central America.

[Boquete]: Pokuit is a famous coffee producing area, a town of Chiriqui in Riki province.

[Washed]: washing treatment, washing is to remove the peel, pulp, pectin, and then dry later; lead to a clean sink, soak in water for fermentation. Features: obvious acidity, good cleanliness, medium alcohol thickness, high stability.

[variety]: due to the historical reasons of the manor, in order to pursue yield at that time, the early rose summer varieties were mixed with the coffee trees of Kaddura and Kaduai, and the coffee farmers did not reclassify them in order to facilitate picking. Instead, the three varieties were directly mixed. Rosa geisha, Kaddura Caturra and Kaduai Catuai are varieties of coffee beans.

[SHB]: very hard beans, Strictly Hard Bean (SHB), at 1600-1700 meters above sea level, coffee beans with high hardness at high altitude. The reason is that coffee beans have many nutrients, long fruit growth cycle, high density and high temperature roasting resistance. Beans are hard.

■ Guatemala

The central region of Guatemala is home to world-famous coffee with excellent flavor. Most of the coffee beans here have charcoal flavor and cocoa flavor, but their acidity is slightly stronger.

These are the most familiar coffee beans in Japan, and the first place of origin is in San M á rquez, which is close to the mountains of Mexico. The second place of production is Caesar Denango, who is difficult to make. Other brothers and gangs and Antigua are also very famous. Slightly sour, mellow and smooth, it is the best material for mixed coffee. The classification is divided into seven grades according to the elevation. The higher the origin, the more mellow the coffee beans are, while the coffee beans from the lower areas are of lower quality.

The characteristics of ● taste: bitter and fragrant, good taste.

[Guatemala]: Guatemala is a Latin American country.

[El injento]: Incht Manor, the world's top coffee house, Incht Manor is located on the Vivette South Fruit Plateau, a famous producing area of Guatemala. Since the Aguirre family began to grow coffee in 1900, the name of the manor "Injerto" is taken from the name of a local fruit, Incht Manor.

[Pandora Fatima]: bid for Incht Manor to specially play the "BEST Incht" series, which is from Pandora, the batch that won the COE championship.

[Pakamara]: a variety of coffee that is a hybrid of Pacas Pacas (a sudden variant of the bourbon species) and giant bean Maragogype (elephant bean) found in El Salvador in the 1950s.

[Washed]: washing treatment, washing is to remove the peel, pulp, pectin, and then dry later; lead to a clean sink, soak in water for fermentation. Features: obvious acidity, good cleanliness, medium alcohol thickness, high stability.

Brazil (South America)

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, accounts for 1/3 of the world's coffee consumption and has a place in the global coffee market, although Brazil faces several times more natural disasters than other regions. but its acreage is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2-NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.

The characteristics of ● taste: mild, bitter medium, soft flavor.

[Brazil]: Brazil ranks first in coffee production in the world, with 21 states and 17 states producing coffee.

Mogiana: This area is very close to the south of Minas. Coffee is grown among shrubs, grass and other vegetation. There are many farming families in this area, some of which operate in the traditional way of large farms.

[Fazenda Rainha]: Queen Manor, 2011, the Manor won the championship in the Brazilian COE competition, owned by the Carvalho Dias family, Carvalho Dias '4 estates have won prizes every year since the first Brazilian COE competition in 1999, more than 12 times in 7 years, and even won the championship, 9th, 11th, etc. in 2004.

COE: Cup of Excellence,

[Natural]: It is the oldest and most primitive treatment method of coffee beans, which is to place the harvested coffee cherries on the terrace, and even some of them are directly exposed to sunlight on the roadside (about 27 days-30 days), and the moisture is dried from 60% to only 12%. Solarization method features: the lowest acidity, obvious sweetness, high mellow, slightly lower cleanliness;

Yellow bourbon: It is a mutation of bourbon with red fruit and iron pickup variety with yellow fruit called "Amerelo de Botocatu". Sweet and soft fruit sweetness, obvious nutty flavor, balanced and supple acidity, clean.

Costa Rica

Costa Rica's high latitudes produce coffee beans that are famous in the world for their rich, mild taste, but extremely sour, and the beans here are carefully processed to produce high-quality coffee.

The famous coffee is produced in the Central Plateau, where the soil consists of successive layers of volcanic ash and dust.

It has a good taste and a high evaluation. The production area can be roughly divided into three areas: Pacific coast, Atlantic coast and intermediate zone, and each of them is classified according to elevation. All coffee beans are quite large, especially the coffee beans grown in the Pacific Coast high belt are sour and fragrant, and the new brand of "Coral Mountain" has emerged. The coffee beans of the Atlantic coast lowlands are sour and not alcoholic, and there is nothing special about them.

● Taste characteristics: chocolate aroma and nutty flavor, moderate acidity and mellow

Costa Rica: Costa Rica

[Tarrazu]: Located in the volcanic belt of low latitudes in Central America, the highest average latitude, excellent climate and soil conditions, the central plateau and mountain areas are about 800~2000 meters above sea level, very suitable for coffee growth, making Tarrazu the most famous and generally recognized coffee producing area in Costa Rica.

[Canet]: Canet Estate, located in the highest coffee growing area of Tarrazu, Costa Rica, which is the most concentrated fruit growing area in Costa Rica. The manor owner mainly grows passion fruit, and the amount of coffee is quite small. Coffee is only grown in a special area.

[Raisin Honey Process]: Raisin treatment method, first the coffee fruit into a state of raisins, then peel honey treatment fermentation, fermentation flavor will be more intense, and pectin preservation than other honey treatment is higher, known as 100% pectin honey treatment really has raisin flavor. This is a very sweet treatment, with the taste of white wine and balanced acidity, the fermentation flavor will be more intense, and pectin preservation is higher than other honey treatment, a bit like "noble rot wine" sweet wine, honey, preserved apricots, raisins, peaches and other flavors

Yellow Catuai, a hybrid of Mundo Novo and Caturra, was first cultivated by Brazil's Kangpina Agricultural Research Institute in 1949. Yellow Catuai has the same high disease resistance as red Catuai and is suitable for planting at high altitudes. Both kinds of Catuai have fine and clean acid.

Honduras (Central America)

Wash coffee beans from mountainous areas are better received, while coffee beans from lowland areas are slightly inferior. Well-known places are Santa Barbara, Gracias, Comayagua in the East, and Jortica near Nicaragua. Coffee beans range in size from medium to large and are characterized by a mild taste. The quality products here are also divided into three grades.

● Taste characteristics: sour and slightly sweet.

Honduras, one of the most important coffee producing countries in Central America

San Juancito is a small village in central Honduras, 40 km northeast of Tegucigalpa, Honduras. The coffee here is grown in the mountains at an altitude of 1450-1550 meters, shaded by banana, avocado, papaya and other fruit trees. Coffee farmers hand-pick ripe fruit during harvest season, wash it and then dry it in the sun. The fermented water produced by washing with coffee peel pulp is collected and used as fertilizer for coffee trees.

[Lot]: Lot

[Washes]: Washing method, generally after soaking, in the soaking time, defective fruit will surface, you can first flow away discarded. The good fruit is then placed in a fruit peeler and peeled off by the rotating force of the machine. The peeled fruits are screened by machines to select excellent quality fruits. Usually larger fruits represent better maturity. Honduran coffee is sun-dried, so it always has a light fruity taste.

Bourbon coffee (French: Café Bourbon) is a coffee produced from coffee trees cultivated as Arabica coffee bourbon. Bourbon coffee was originally grown in Réunion, also known as le Bourbon until 1789, and has a strong chocolate aroma and nutty flavor.

Colombia (South America)

It is the second largest coffee producer after Brazil and the leader of the Columbia Myers Group (Colombia, Tanzania, Kenya). The more famous places of origin "Medellin","Manizares","Bogotá","Armenia" and so on, the coffee beans cultivated are arnika than species, taste is quite rich, quality, price is also very stable, fried coffee beans, more obvious big and beautiful.

From low to high quality products can be produced, some of which are rare in the world of good goods, taste mellow to love.

The characteristics of ● taste: sour, bitter, sweet and strong, the color is like a good wine.

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