Vietnam Coffee is the second largest coffee exporter in the world
Almost all of the world's robusta coffee beans (Robustabean), which are often used to make instant coffee and high-end coffee blends, are exported from Vietnam. Vietnam is the world's second largest exporter of coffee, surpassing Colombia and second only to Brazil. Vietnam has a long history of coffee production, but the development and expansion of its production scale began in the last 20 years. After the ups and downs of the world coffee market from 2001 to 2005, Vietnam's coffee industry gained momentum and handed in a satisfactory answer for the world in 2005: Vietnam produced 810000 tons of coffee (13.5 million bags, 60 kg each) from 2001 to 2006. The export volume reached 776 tons (12.9 million bags), and the export value increased by 35%.
Vietnam's geographical location is very favorable for coffee cultivation. Southern Vietnam has a hot and humid tropical climate, which is suitable for growing ROBUSTA coffee, while the north is suitable for growing ARABICA coffee. Coffee production in Vietnam has the following characteristics: (1) because there is no effective way to deal with fallen leaves, medium-grain coffee was selected as the main variety in the early 1980s. (2) based on the planting technology, the coffee planting method was determined, that is, under the hot and humid climate in southern Vietnam, high density planting, large amount of irrigation, excessive fertilization and no shading trees were used to obtain the maximum yield and give full play to the production capacity of medium-grain coffee. The per unit yield of many coffee plantations in Daklak, GiaLai, Kontum and DongNai areas of Vietnam reached 340t / ha. The yield of some plantations is even as high as 89.9 tons per hectare. (3) processing technology: mainly making full use of the solar energy drying method in the dry season in the plateau of central Vietnam to process coffee.
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Excelsior Costa Rica coffee beans are strictly guarded
Costa Rican coffee flavor has always been stable, without the sharpness of Guatemala, the drink is quite mild and supple, sour, sweet and chocolate bitter aroma, extremely balanced, is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: the Turialva Valley, the Central Valley, the Western Valley, the three Rivers region, Brunka, Orosi, and Tarasu. Among them, the Central Valley,
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Full-bodied Vietnamese coffee boutique coffee
The first time to make Vietnamese coffee is to use a mocha pot, which is a little different from the Vietnamese dripping pot. When the mocha pot is cooked, it has a very fragrant and strong fragrance, which is very simple to describe, a mixture of coffee, chocolate and cream. But the feeling of the entrance is relatively light, there is no other coffee mellow taste, of course, maybe a little too much water, so more nose
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