Geographical Characteristics of Puerto Rico Coffee Growing Environment and Elevation
The Spanish-American War of 1889 ended in American victory, ending more than 400 years of Spanish rule over Puerto Rico. Demand for sugar increased dramatically in the United States, hurricanes destroyed most coffee plantations, and natural and man-made disasters hit Puerto Rico's coffee industry hard.
Puerto Rico's national economy developed rapidly in the 20th century. Stimulated by the strong support of the government and the expanding demand of the local market, Puerto Rico's coffee gradually recovered its former glory. The Yauco region is internationally renowned for its rich Body, creamy and red wine finish and chocolate nut finish.
The geographical characteristics of higher altitude, slower maturity period, annual rainfall of more than 100 inches, special clay providing sufficient nutrients, pursuit of perfect taste of old tree species planting, micronutrients brought by marine monsoon, careful treatment and monitoring of all links, working environment of American standard... all kinds of reasons make Yauco Selecto double its value Puerto Rico, as the "territory not included in the territory" of the United States, rarely heard of. Most people probably know that it is a tourist attraction, rich in Miss World. As one of the few islands in the Caribbean, this country, known to the Spanish as "Port of Fortune," had even a blank history before Columbus discovered the New World.
Yauco is an area of 176.5 square kilometers in southern Poland, named after the production of Tainos, but the local residents prefer to call themselves la Ciudad del Café (City of Coffee) and la Capital Taína (Center of Tainos). In the 1960s, immigrants from Corsican improved coffee growing conditions and pioneered the application of the flower machine to the coffee peel removal process, making Puerto Rico a prominent coffee representative, ranking sixth in the world in terms of production and sales.
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Why is it best to drink cold water when tasting Nicaragua?
When tasting Nicaraguan coffee, you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add the right amount of sugar, and then add cream. Enjoy a cup of high quality Nicaraguan coffee, not only
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Galapagos Coffee San Cristobal area of excellent quality
In 1875, the Ecuadorian native Ma Covos planted about 100 hectares of Arabian bourbon coffee trees at the Hasunda Coffee Garden (Hacienda El Cafetal) in San Cristobal. The elevation of the plantation is between 140m and 275m, and the climate in this area is equivalent to that of 910m to 1830 m inland. This gradient is very suitable for super hard coffee with high acidity.
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