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Introduction of coffee beans and some boutique coffee in the main producing areas of coffee beans in the world (2)

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, Introduction of coffee beans and some boutique coffee in the main coffee producing areas of the world: central America

Central America

CENTRAL AMERICA

South America

Guatemala

Guatemala S.H.B Antigua | Guatemala S.H.B Antigua

Guatemala S.H.B Coban | Guatemala S.H.B Coban

S.H.B of Guatemala | Guatemala S.H.B

Costarica

Costa Rica S.H.B Tarasu | Costarica S.H.B Tarruzu

Mexico

Mexico S.H.G Altura | Mexico S.H.G Altura

Nicaragua

Nicaragua S.H.G | Nicaragua S.H.G

Panama

Panama S.H.B | Panama S.H.B

El Salvador

El Salvador Fancy S.H.G | El Salvador Fancy S.H.G

Honduras

Honduras S.H.B | Honduras S.H.B

Guatemala I GUATEMALA

Guatemala is very suitable for growing coffee. The annual precipitation is very abundant, and the alpine areas above 1400 meters above sea level and the climate of Guatemala, where the humidity ratio is maintained at 6070%, have created a natural planting environment for the cultivation of high-quality coffee. The highest grade of Guatemalan coffee is SHB (Strictly Hard bean: hard coffee beans grown in alpine areas). Coffee branded according to the region is also very famous. Antigua and Koban in Guatemala are good examples. Regional brands (Antigua and Koban, etc.) are classified through rigorous quality and aroma tests by the Guatemalan Coffee Association. General coffee that does not pass this classification standard will not mention the name of the place where it is produced, but will only indicate SHB.

Guatemala S.H.B Antigua | GUATEMALA S.H.B ANTIGUA

Antigua is located in the valley of the cliff area where volcanoes gather in Guatemala. Antigua coffee is a famous coffee in the world, and it is also highly appraised by experts. The Antigua region is influenced by the long history of coffee agriculture and is famous for the technical experience and enthusiasm of farmers in coffee cultivation. In addition, farmers strive to improve their cultivation methods and separate defective beans by hand, which is known for their low overall rate of defective beans.

It is said that the cool cultivation of coffee (planting tall crops such as banana trees around coffee trees to create an artificial shady environment) originated in Antigua, Guatemala, and more than 100 shady crops have been found on a farm. Suitable shade cultivation crops can slow down the ripening rate of coffee, so that its richer and complex aroma can seep into the coffee. Antigua coffee, which grows in volcanic areas, prides itself on its complex aroma, with a variety of coffee flavors ranging from strong sour to light sour. Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: Bourbon Processing Method: Washed Species: Arabica Flavor: Good Balance, Acidity, Sweet, Clean, Fruit, rich chocolate

Guatemala S.H.B Coban | GUATEMALA S.H.B COBAN

The Copan area of Guatemala is milder than Antigua coffee because of its proximity to the coast. But with the characteristics of complex aroma, Koban coffee has a good texture, as well as a mild and deep taste.

S.H.B of Guatemala | GUATEMALA S.H.B

The Guatemalan Coffee Association ANACAFE (the Guatemalan coffee association) regularly tests coffee throughout Guatemala. For coffee using regional names (Antigua, Koban, etc.), regional names can only be used through the very strict standards of the Guatemalan Coffee Association. Low-grade coffee that does not pass this standard is generally circulated only after it is marked "Guatemala SHB".

Summary: countries at the northwestern tip of Central Africa

Capital: Guatemala City (Guatemala City)

Language: Spanish

Climate: tropical climate

Religion: Roman Catholic, Protestant, indigenous religion

Area: 100000 8890 inches

Population: about 13 million (2008)

Production area: Antigua, Huehuetenango, Acatenango, Santa rosa, Coban, San Marcos, Atitlan

Production varieties: Bourbon, Caturra, Catuai, Panche, Typica, Others

Harvest period: November to March

Planting height: 1400m~2000m

Grade: S.H.B, E.P

Processing method: Wet-processed

Features: HIGH ACIDITY, CLEAN, FRUIT, RICH CHOCOLATE, AMAZING BODY, BALANCED FLAVORS (IMAGES INSERT)

Costa Rica I COSTARICA

Costa Rica SHB is a traditional classical coffee with a good sense of balance and a very dry aftertaste. Most Costa Rican coffee is bright, highly acidic, has a proper texture, and has an attractive aroma. Most of the coffee trees are recently planted Kaddura or Katuai species. The raw bean processing method uses the water washing type, compared with the water washing treatment in other areas, because the technology is very developed, so the uniformity of the raw bean quality has been greatly improved.

Costa Rica S.H.B Tarasu | COSTARICA S.H.B TARRUZU

Most of Costa Rican raw beans are SHB (Strictly Hard Bean). This is because most of the Costa Rican coffee cultivation areas are more than 1200 meters above sea level. This high mountain zone will slow down the ripening rate of coffee beans, thus allowing the flavor to infiltrate more into it. SHB is the best grade in Costa Rican coffee. Compared with other regions, Costa Rican coffee is characterized by the name of coffee cultivation farm, or the name of cooperative or raw bean processing process as the brand name, which is actively circulated in the international market. The Costa Rican SHB in Tarasu is famous for its unique sour taste.

Costa Rican coffee varies in taste, although subtle, depending on the region where it is cultivated. Tarasu is a famous emerging area with the best soil and high yield in Costa Rica. Generally speaking, in the same country and the same region, even if a variety of coffee is cultivated and produced, the same quality coffee cannot be harvested every year. This is because coffee is susceptible to natural influences such as wind, rain and sun. Even so, Tarasu can be proud of its fresh berry flavor, Fanta flavor, bright and dry coffee flavor. The Volcan Paos region can produce delicate coffee with a stronger fruity flavor and a slightly smoky aroma than the Tarasu region in the south. Sanhe coffee has a milder and more balanced taste than bright coffee produced in other parts of Costa Rica.

Summary: countries located in southern Central Africa

Capital: San Jose

Language: Spanish

Climate: tropical climate

Religion: Catholic 76.3%, Protestant 13.7%

Population: about 450.11 million (2008)

Production area: Tarrazu, Volcan Poas, Central Valley, Tres Rios, Heredia, Alajeula, Naranjo, West Valley

Production varieties: Cattura, Catuai, Others

Harvest period: December to March

Planting height: 1200m~1800m

Grade: S.H.B, H.B, P.B

Processing method: Wet-processed (forced demucilage)

Features: MEDIUM INTENSITY, VIVIDLY BRIGHT ACIDITY, CARAMEL-TOFFEE-HONEY SWEETNESS, CLEAN CUP. (IMAGES INSERT)

Mexico I MEXICO

General Mexican coffee has a proper texture and can feel sour while feeling a light taste. Mexico is internationally recognized as the origin of organic farmer coffee. Mexican coffee is widely cultivated mainly from the south-central to the south. As a result, the taste of coffee produced by Coatepec and Veracruz is completely different from that of coffee produced by Oaxacan Plumas. In addition, the coffee in Chiapas, which borders Guatemala, also has a unique flavor different from the above-mentioned coffee. Generally speaking, the aroma of Mexican coffee is very competitive compared with the products at the same price.

Mexico S.H.G Altura | MEXICO S.H.G ALTURA

"Altura" coffee grows in the lowlands of the Velax region. It is the most famous coffee in Mexico, and its brand name is named after the nearby cliff city. Other coffee names in Veracruz are Altura Orizaba (Altura Orizaba) and Altura Huatusco (Altura Huatusco). Based on the Central Mountains, coffee is cultivated opposite the Altura region, with Oaxaca coffee cultivated in Oaxaca as the most famous. The coffee in this area is also famous for its fine coffee and raw beans. Mexican caffeine is famous for its light to intermediate texture, slightly sour taste and balance. Today, Mexican coffee, like other Latin American countries, has received new attention in terms of individual coffee and organic farmer coffee. Mexico has a long history of supplying coffee in organic farming and fair trade (Fair Trade).

Summary: the national capital located at the southwest tip of North America: Mexico City (Mexico City)

Language: Spanish

Climate: tropical, dry, temperate

Religion: Roman Catholic 89%, Protestant 6%

Population: about 199.96 million (2008)

Production area: Chiapas, Oaxaca, Veracruz, Coatepec

Production varieties: Typica, Bourbon, Mundo Nuevo, Maragogype, Others

Harvest period: November to March

Planting height: 800m~1700m

Grade: S.H.G, H.G

Processing method: Wet-processed

Features: HEAVY BODY, CHOCOLATE, WINE, ALMOND (IMAGES INSERT)

Nicaragua I NICARAGUA

Nicaraguan coffee has a wide variety of flavors. Some of the Nicaraguan coffee is reminiscent of Mexican coffee, and some of it is reminiscent of the smell of Guatemala. But what they have in common is that compared with the rich aroma of Nicaraguan coffee, Nicaraguan coffee on the market has been neglected. Some coffee experts highly value that the aroma of Nicaraguan coffee is more textured and balanced than that of coffee in the high mountains of Central and South America. Generally speaking, high-quality Nicaraguan coffee prides itself on its classical aroma. Texture, dry aftertaste and balance reflect the typical characteristics of classical coffee.

Nicaragua S.H.G | NICARAGUA S.H.G

The high quality raw beans in Nicaraguan coffee are produced in Jinotega, Matagalpa and Segovia regions. Recently, there has been a strong trend to use brands from coffee producing areas in various regions for marketing. In the boutique coffee market, Nicaraguan coffee is characterized by nutty and vanilla aromas, complex and mild acidity, and proper texture. The coffee produced by Jinotega (Genotega) and Segovia (Segovia) is somewhat sour. Most Nicaraguan coffee is cultivated in shade (a way of growing tall crops such as bananas around coffee trees to create an artificial shady environment that slows down the ripening of coffee beans and produces higher quality coffee). The highest grade of coffee produced in Nicaragua is SHG (Strictly High Grown: although it means growing in alpine areas, it is actually not much different from SHB).

Summary: countries located in Central America

Capital: Managua

Language: Spanish

Climate: tropical Savana climate (also known as "savanna climate")

Religion: 85% Catholic, 15% Protestant

Production area: Jinotega, Matagalpa, Segovia

Production varieties: Bourbon, Catttura, Others

Harvest period: November to March

Planting height: 800m~1200m

Grade: S.H.G, H.G

Processing method: Wet-Process

Features: CHOCOLATE, SWEET AROMA, CITRUS TONES, HONEYED, BRIGHT MEDIUM ACIDITY

Panama I PANAMA

Panama is the production area of high-quality coffee and raw beans that has recently begun to attract attention. Panamanian coffee has light floral and dry fruit aromas. Compared with the famous Central and South American coffee in the surrounding area, its aroma is not inferior, but its value has not been recognized in the market. This coffee has the uniformity of aroma and quality of boutique coffee beans, and is mainly used in brand products of large roasters. So far, it has not been widely used by boutique coffee roasters.

Panama S.H.B | PANAMA S.H.B

The highest quality coffee in Panama comes from small-scale coffee farms around Mount Baru in the volcanic region. Coffee is still cultivated in the traditional way, and raw beans are processed in a technologically advanced washing method. Most coffee cultivation uses cool cultivation (coffee cultivation in which tall crops such as bananas are planted around coffee trees to create an artificial shady environment that slows down the ripening of coffee beans and produces higher quality coffee). Bana SHB (Strictly Hard bean: hard coffee beans cultivated in alpine areas) has a well-balanced texture and sweet acidity and is characterized by a complex (complex) flavor compared to nearby Costa Rican coffee. Panama SHB has chocolate aroma (Aroma) and sweet fruit aroma (flavor), as a high-quality raw bean has a lot of potential.

Summary: the country of the Panamanian isthmus in North and South America

Capital: Panama City (Panama City)

Language: Spanish

Climate: hot and humid

Religion: 85% Catholic, 15% Protestant

Population: about 3.29 million (2008)

Production area: Bouete, Camiseta

Production varieties: Typica, Bourbon, Catttura, Others

Harvest period: January to March

Planting height: 1000m~1500m

Grade: S.H.B, H.B

Processing method: Wet-Process

Features: MEDIUM BODY, SWEET, NUTTY, MILD (IMAGES INSERT)

El Salvador I EL SALVADOR

The mine fields in El Salvador are irregular and fragmented compared with other areas, thus forming a family-centered way of cultivating coffee. For this reason, coffee from El Salvador is not used as a raw material for brands in large-scale roasting enterprises, but is actively circulated in the boutique coffee market under the name of regions or cooperatives. El Salvador has the natural conditions to cultivate the highest quality coffee, such as fertile soil, altitude and climate, and can produce fine coffee as good as Guatemala's Antigua.

El Salvador FANCY S.H.G | EL SALVADOR FANCY S.H.G

The highest grade of Salvadoran coffee is SHG (Strictly High Grown) or SHB (Strictly Hard Bean). El Salvador Fancy SHG is cultivated in shade. One of the characteristics of coffee in El Salvador is the variety of coffee trees, from the bourbon series to classical coffee trees. El Fancy SHG coffee has a light taste and a weak sour taste. The raw beans cultivated on the coffee trees of the bourbon or Parkmara species series are rich and complex with a very pleasant flavor.

The main reason why Salvadoran coffee has been ignored for many years is that unstable political conditions have made it impossible to transport high-quality coffee. The coffee trade in El Salvador is mainly carried out by a small number of wealthy farmers with many farms, while small-scale farms and workers are harmed. But the democratization movement and decades of civil strife have brought about many changes, especially the improvement of the quality of coffee and the activation of small farms.

Summary: countries located on the Pacific Rim of Central Africa

Capital: San Salvador

Language: Spanish

Climate: tropical climate

Religion: Catholic 83%

Production area: Apaneca-Ilamatepec, Santa Ana Department

Production varieties: Bourbon, Pacamara, Others

Harvest period: November to March

Planting height: 1200m~1400m

Grade: S.H.G, E.P

Processing method: Wet-processed

Honduras I HONDURAS

Honduras has all the natural environment for producing the finest, boutique coffee. Fertile soil, suitable altitude and climate suitable for coffee cultivation are all very good conditions. In addition to these natural factors, coffee cultivation culture is also very unique. Honduras is surrounded by countries famous for producing boutique coffee, such as Guatemala, El Salvador and Nicaragua.

Honduras S.H.B | HONDURAS S.H.B

The most active place for coffee cultivation in Honduras is Santa Barbara, followed by Copan, Ocotepeque, Lempira, La Paz and El Paraiso. SHB in Honduras is cultivated between 1500 m and 2000 m above sea level. The general taste of Honduran SHB is less sour (less acidic) and rich in sweet caramel than other Central American SHB coffee. Honduras SHB is often used among roasters to make coffee with a weak sour taste and a dry aftertaste.

Summary: countries located in Central Africa

Capital: Kogucigalpa (Tegucigalpa)

Language: Spanish

Climate: tropical climate

Religion: Roman Catholic 97%, Protestant 3%

Production area: San Marcos de Colon, Marcala

Production varieties: Cattura, Catuai, Others

Harvest period: October to March

Planting height: 1500m~2000m

Grade: S.H.B, HMIT B

Processing method: Wet-processed

Features: MILD INTENSITY, HONEY AND NUT TONES, LEMON BRIGHTNESS, JASMINE TEA, COCOA, CHOCOATE (IMAGES INSERT)