The coffee produced in the three coffee-growing areas of Puerto Rico has a strong aromatic flavor.
Yaocote's coffee of choice is grown only on three farms in the southwest of the island.
With 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 of the following year), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, and although the yield is lower than that of other varieties, they are 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 back and forth between coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours. Today, Puerto Rican gourmet coffee has been exported to the United States, France and Japan.
Coffee in this country is generally carefully planted, with pure taste, aroma and heavy granules, among which the best is among the world's famous brands. The best coffee is Yaoke Yauco Selecto, which means "Selecto". Grand Lares Yauco is produced in the southwest of the island, while Lars coffee is produced in the south-central part of the island. Yaocote, a gourmet coffee from Puerto Rico, is grown only on three farms in the southwest of the island. It has a strong flavor and 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.
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75% of the coffee-producing countries come from the coffee-producing areas of Papua New Guinea on small farms.
However, it is almost inevitable that the surge in production leads to a decline in quality. Before 1991, the quality of coffee was good, and most of it belonged to open Y and so on. After 1991, the quality gradually declined, and then the European market was lost.
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The main producing areas of Galapagos Coffee introduce the boutique coffee producing area of San Cristobal.
The Galapagos Islands are about 300km from east to west and 200km from north to south (another source: 300km from north to south) and about 1000 km from the South American continent (about 1 hour and 30 minutes by air from Quito, Ecuador). It is a group of marine islands formed by lava deposits uplifted from the sea floor. The largest island in the archipelago is Isabella, which covers an area of 4588 square kilometers.
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