Introduction to the characteristics of Southern Puerto Rico Coffee (Larez Coffee)

Flavor: full granule, full flavor, rich aroma

Suggested baking method: medium baking

★★★: excellent

The market for coffee:

Today, Puerto Rican gourmet coffee has been exported to the United States, France and Japan. Coffee in this country is generally carefully cultivated with pure flavor, aroma and heavy granules, among which the best is among the world's famous brands. Relevant U.S. government staff, such as FDA and USDA, will also be present when the goods are submitted, and their job is to monitor producers' compliance with federal regulations. There are also staff from local evaluation boards who take 1 bag out of every 50 bags as samples and use international gauges to identify the characteristics of Puerto Rican coffee:

Yaocote selected is a fascinating coffee, it has a complete flavor, no bitterness, rich nutrition, rich fruit, and is worth tasting. Even Thales (Taylors) in Harrogate, England, has imported 50 bags of Yaoke specialty coffee from Puerto Rico:

The best coffee in Puerto Rico is YaucoSelecto, which means "Selecto". Grand Larez and Yaoke coffee (GrandLares-Yauco) are produced in the southwest of the island, while Larez coffee is produced in the south-central part of the island. Yaocote's choice of coffee, which is grown only on three farms in the southwest of the island, is fragrant and has a long aftertaste. This kind of coffee is very expensive and its flavor is comparable to that of any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long mature period (from October to February), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, although the yield is lower than other varieties, but generally of high quality. People here have been using an ecological and intensive planting method, using only some low-toxic fertilizers and chemicals, and taking mixed crop planting measures to make the soil more fertile. When it comes time to pick coffee beans, people walk through the coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours. Yaocote chose coffee beans that were preserved in shells before they were shipped and were not peeled off until they were ordered and shipped to ensure the best freshness of the coffee. In 1736, the coffee tree was introduced from Martinique to PuertoRico. Most of the early coffee was grown by immigrants from Corsica. Coffee farms were once prosperous in the 19th century, but the rise of sugarcane and food farming and the impact of hurricanes and wars have made the coffee industry lag behind and are now recovering.