Introduction to Central American boutique coffee what is the flavor of coffee in the Caribbean?

Have you ever heard of "coffee belt"? The so-called "coffee belt" refers to the area near the equator between the Tropic of Cancer and the Tropic of Cancer. This region is close to the equator and the innate climatic conditions are ideal, so most of the coffee producing areas in the world are in the "coffee belt".

According to the world map, seven countries in Central America are in the "coffee belt", including Belize, Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica and Panama. Other countries in the Caribbean region, if only from the perspective of the world map, will also summarize the countries of the Caribbean to Central America; but if we use the perspective of the coffee industry, in this article, we will introduce the charm of coffee in Central America and the Caribbean to three regions in the recent Coffee Roasters Asia 2017 summer coffee series.

Some people yearn for a Panamanian geisha, while some friends love Makala, Honduras. The excellent coffee produced by Central American countries has a very important impact on the coordination of weather and geographical location. The fertile volcanic soil provides a high-quality environment for coffee to grow, giving coffee from Central American countries a volcanic explosive or rich and exciting taste. In addition, the micro-climate of Central America also gives the local coffee a full flavor. The hot and humid tropical climate has disadvantages for the growth of high-grade coffee trees, but high-altitude places cause a large temperature difference between day and night, and low temperatures give rise to a unique and high-quality coffee flavor.

This is due to different volcanic soil brews, different heights, planting and treatment methods and so on. In the case of Guatemala, the country alone has been divided into eight major coffee producing areas, each of which has a different coffee flavor. For example, the volcanic soil in the Vivette south fruit producing area is mainly calcareous soil, which is different from the volcanic ash soil or lava flow weathered volcanic soil in Antigua and San Marcos producing areas, showing different acidity of coffee; the altitude directly affects the high temperature of coffee and the amount of natural resources obtained. The Vivetna fruit producing area in Guatemala has the highest altitude among the eight major producing areas, generally more than 1500 meters above sea level. The mountain area is high, but there is no frost damage, and the temperature difference makes coffee beans have enough time to absorb nutrients and grow.

Costa Rica is another Central American country famous for its coffee. The high-quality coffee beans from this area will be called "extra hard beans". "extra hard beans" grow at high altitudes, so the flavor is bright and full-bodied, the sweetness and acidity are very dense, and the lasting sunshine also needs better treatment of Costa Rican beans. Tarazhu is one of the four major coffee producing areas in Costa Rica, and many award-winning coffee farms are in Tarazhu.

Coffee from the Caribbean islands, or the most famous coffee from Jamaica's Blue Mountain Coffee. Although famous, there are still a large number of citations to deny that coffee from Caribbean islands is a boutique coffee. The author believes that it depends on how you define "boutique coffee": is it decided solely on the basis of the level of the international cup? Or is it based on the experience of coffee production from the beginning of the production resume and data until it becomes a cup of coffee? The rating does ensure that the author of "boutique coffee" believes that when it comes to tasting coffee, we can broaden our horizons a little bit, so as not to miss out on the happiness brought by some taste buds.

Most of the coffee in Dominica is grown at an altitude of 1100 feet or above. The unique tropical climate and natural conditions of volcanic soil give rise to the unique Caribbean flavor of Dominica coffee. Balahona coffee beans produced in the six Dominica regions are large in size, high in maturity, and have many levels of sour and sweet taste. With soft and fresh acidity and rich sweetness, it is worthy of the name of Caribbean coffee.