Boutique coffee Kona beans growing on the slopes of volcanoes
Growing environment
The quality of the fine Kona coffee is suitable for the right geographical location and climate. Coffee trees grow on the slopes of volcanoes, and their geographical location ensures the altitude needed for coffee to grow; the dark volcanic ash soil provides the necessary minerals for coffee. This is probably due to the fact that Kona Island is rich in volcanic black mud with moderate acidity, rich mineral content and suitable water content. And every afternoon, a cloud floats over the island of Kona to block out the sun to protect fragile coffee saplings.
The climate is very suitable, the sun in the morning gently passes through the air full of water vapor, in the afternoon, the mountains will become more humid and foggy, and the white clouds surging in the air are natural umbrellas for coffee trees, and the evening will become sunny and cool. Because of the suitable natural conditions, the average yield of Kona coffee is very high, reaching 2240 kg per hectare, while the yield of coffee in Latin America is only 600 kg to 900 kg per hectare.
Kona coffee is grown without shelter, and Hawaii has an island climate, often with a dark cloud, resulting in a shading effect. Coffee farmers in Hawaii usually keep their farms quite clean, and the fertile land, coupled with the fine management of farmers, is suitable for the climate in which coffee grows. It makes Kona Coffee a boutique coffee on the market.
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Mexican Coffee Variety Aldura Coffee Aldura Mexico
Non-alcoholic Mexican coffee often goes with milk. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot at medium temperature, not too hot, and do not boil the milk. Then add the cocoa powder, fully dissolve and stir well. If you like chocolate, you can use chocolate paste instead of cocoa powder and milk. Let the milk dry for about 5 minutes until the cow
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El Salvador Parkmara coffee producing area Kuskabapa region
If you want to give an appropriate description of the flavor characteristics of Salvadoran coffee, it should be nothing more than moderate, slightly thinner viscosity, pleasing softness and sweetness, plus attractive fruit aromas. When tasting Salvadoran coffee, you can first put the right amount of sugar into the coffee, add ice and stir it well. You can also add fresh according to your personal preference.
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