Introduction to the top coffee bean producing areas in Papua New Guinea
As beautiful and precious as the country's national bird of paradise. As coffee in the country is widely grown in the highlands of 1300 to 1800 meters above sea level, coffee beans are plump and varied in taste, with pleasant acidity and fruit-like sweetness.
In Papua New Guinea, about 75% of coffee products come from small local farms. Many farms reclaim land in the forest, and some are in the depths of the forest, almost isolated from the rest of the world. Most of the locally grown coffee is grown under natural conditions because of the problems and high costs of transporting chemical fertilizers and pesticides to the farm.
The coffee production in Papua New Guinea is not very high, and its coffee beans are carefully washed Arabica beans. Generally washed coffee beans are full of bright fruit aromas, but do not have a strong acidity. It is characterized by a silk-like soft taste and excellent aroma, moderate acidity, and is a relatively rare variety of high-alcohol and medium-acidity coffee in coffee. Whether it is used to mix Italian or general mixed coffee, it can make up for the lack of sour coffee. This producing area Bunum-Wo is located in the western highlands of Pakistan, and the coffee varieties here are transplanted from the Blue Mountain Coffee of Jamaica. The reason is that the overall environment here, such as climate and topography, is very similar to that of the Blue Mountain area. High-quality environment and top coffee trees provide a healthy environment for growing good coffee on this special rugged highland with equator, high altitude and great temperature difference between day and night.
Coffee farmers grow in a small manor, traditional way, and carefully treat the beans with water, so the coffee beans in this region continue the taste of Jamaican Blue Mountain Coffee, with tropical flower and fruit aromas of coffee, sweet and pure. the entrance is sweet and the throat is full of lingering rhyme.
Elegant, elegance is the comment of many coffee connoisseurs on this bean.
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La Souna Vahana Manor introduces boutique coffee beans
1. After Indonesians remove the silver-gray film on the appearance of coffee beans, wash them with water, dry them in the sun, and then stir-fry them, they become cat shit coffee beans. 2. Only about 150 grams of coffee beans can be extracted from a jin of civets' feces, which will cause 20% loss in the baking process. Due to the unique raw materials and processing technology, this kind of coffee can be said to be very rare and supplied every year.
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Costa Rican extra hard Coffee Manor Raminita
Costa Rican extra hard coffee (Costa Rican Tarrazu SHB) is full-bodied, sour, sweet and fruity. Plenty of body sweetness .lively acidity terrific fruity high notes. Tarrazu, south of San Jose, is the most famous coffee producer in Costa Rica and one of the most famous coffee producers in the world.
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