Introduction of Puerto Rican Coffee producing area with strong fragrance and long aftertaste

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 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.

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 back and forth between coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours. Yaocote chooses coffee beans to be preserved in shells before they are shipped and will not be peeled off until the order is shipped to ensure the best freshness of the coffee. Relevant U.S. government staff, such as FDA and USEA, will also be present when the goods are submitted, and they work to monitor producers' compliance with federal regulations. There are also some staff from the local evaluation board, who take 1 bag out of every 50 bags as samples and use international gauges to evaluate their quality.