Smooth, sweet Venezuelan coffee Introduction San Cristobal region
The best coffee names in Venezuela are: Montebello (San Crist ó bal de Tachira) in Tazira, Miramar (Rubio) in Rubio de Tachira, Granija (Timothe) in Merida, Ala Granija in Santa Anna de Tachira (Santa Anna de Tachira) in Tazira. Other premium brands include Maracaibos (the name of the coffee export port), Merida, Trujillo (Trujillo), Santa Filomena and Cucuta.
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 harvested coffee from existing bourbon coffee trees and planted new trees to expand the farm.
The area around Caracas, once famous for its coffee, has resumed production. Another Jean and Andries from Turgua. Tippica Coffee trees are also planted on the Andres Boulton plantation.
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.
Venezuelan coffee beans
The taste is smooth and sweet. Compared with other coffee in Latin America, Venezuelan coffee is lighter, full-grained, sour, sweet and deep.
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High-quality Dominican coffee beans with a light aroma
Unlike coffee grown in Haiti, coffee grown in the Dominican Republic is mostly washed, a sign of high quality. Miniga Coffee uses water washing to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. Coffee beans treated with water washing method retain more original flavor than drying method, and the aroma is pure and soft. Dominican coffee beans| Santo Domingo
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Introduction of American Hawaiian coffee beans with moderate acidity of volcanic black mud
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. Parallel
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