Fragrant and delicious fruit-flavored Venezuelan coffee introduces the San Cristobal region.
One of the many plantations in Merida at the foot of the Andes belongs to the Pablo and Pulido families, an ancient farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pulido family has grown new trees to expand the farm while harvesting coffee from existing bourbon trees.
The Caracas Zhouyuan area, once famous for its coffee, has resumed production. In addition, the Jean and Andries AndresBoulton plantations in the Turgua region also grow Tippica coffee trees.
The characteristics of Venezuelan coffee:
Venezuelan coffee tastes different from other coffee in Latin America. It is delicious, light and less sour than traditional coffee, which makes it not only blended but also distinctive.
Flavor: rich and delicious fruit flavor
Suggested baking method: medium to deep baking, multiple uses
★★: good
The market for Venezuelan coffee:
Currently, most Venezuelan coffee is exported to Russia and Colombia, where it is repackaged. Many small newly rebuilt plantations have also begun to export coffee on their own. The coffee industry is not very prominent among many industries in the country.
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Where did the earliest coffee in Dominica come from?
The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Dominica is an island country with a tropical climate. The temperature changes little throughout the year. Except for the lower temperature in the Central Cordillera Mountains, which can reach less than 0 ℃ in winter, the annual average temperature in other areas is between 25 and 30 ℃, which is affected by the mountain topography.
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The characteristics of taste: strong acid, mellow, all have tropical flavor. Fragrant, similar to Blue Mountain Coffee, but with a little bitterness in the mouth, giving people a feeling of vicissitudes and maturity, suitable for drinking alone at dusk. Flavor: smooth, fragrant, with attractive nutty aromas. The best degree of fried culture: medium ~ deep products due to the limitation of production process, Kona, Hawaii
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