The main coffee growing area in Haiti is in the north of the country.
Good coffee from politically troubled land Despite its well-known problems and fluctuating coffee quality, Haiti is still trying to produce some good coffee. Most of the coffee produced in Haiti is grown purely naturally, not intentionally but as a result of shortages, because farmers are too poor to afford fungicides, pesticides and fertilizers.
The main coffee-growing region of Haiti is the north of the country. Haiti coffee has a greater variety of brands, grades and varieties than any other country. In Japan, Haiti coffee is blended with Jamaica Blue Mountain coffee to give it a stronger flavor.
Haiti coffee is full of particles, rich in flavor, medium to low in acidity and mild in taste.
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Coffee bean production in Guatemala
The extra-hard coffee beans here are full-grained, delicious and balanced, and the coffee made with them is pure and rich. Guatemala coffee once enjoyed a reputation as the best quality coffee in the world, but its quality also declined for a time. What is gratifying, however, is that its reputation is gradually being restored. In 1750, Father Jesuit introduced coffee trees to Guatemala and Germany at the end of the 19th century.
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High-acid high-quality coffee produced in Honduras
Overall, Honduran coffee has a good reputation and is suitable for mixed coffee. Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700 to 1000 meters above sea level is medium and grown at 1000 to 1500 meters above sea level
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