Introduction to Papua New Guinea, which is varied, rich in taste and full of particles.
The quality gradually declined after 1991, and the European market was lost with it. The extra price of coffee such as Y is gradually.
Down. This is related to the country's policy of "one registration, one price". This policy applies to a line as volatile as coffee.
As far as industry is concerned, it is not feasible at all. As a result, poor quality coffee beans have damaged the image of high quality standards of coffee such as Y, resulting in
There is a backlog.
* * the countermeasure is to establish a new quality grade, temporarily suspend the production of coffee such as Y, and no longer implement "one grade, one price".
The policy of. This allows buyers to price according to quality, which is bound to have an impact on the income of farmers who produce shoddy coffee beans. To
In 1993, the quality problem was basically solved. Most regular customers are buying coffee from Papua New Guinea again.
. Coffee such as Y is now sold at a slightly lower extra price, indicating that the quality has improved.
Although coffee production is exuberant in some places, the coffee beans harvested vary from raw to ripe due to the lack of persistence of the growers.
Little different. Among the high grades, AA is rare, and generally available are An and AB. The main characteristics of Grade A coffee are:
The particles are plump, the acidity is too light, and the aftertaste is endless.
The flavor is varied, the taste is rich, the granule is full, and the use is wide.
The recommended cuff method is light to moderate roasting in Papua New Guinea, where about 75% of coffee products come from small local farms. Many farms are reclaimed in the forest.
The land, some farms deep in the forest, is almost isolated from the rest of the world. The coffee in the country is grown on highlands between 1300 and 1800 meters above sea level.
Therefore, the quality is very high. Although coffee is also grown in some lowlands, the yield is relatively small. Locally grown coffee
Most of the caffeine is grown under natural conditions.
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Taste characteristics of Guatemalan coffee bean producing area description of flavor of Guatemalan hand-made coffee
Guatemalan coffee is deeply bitter and fragrant, the taste of high real estate coffee is mellow and has a good sour taste, it is well received, it is the best material for blended coffee. Coffee variety: Arabica (Arabica): 85% of total coffee production, including Brazil, Colombia, Guatemala, Ethiopia
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Coffee is Nicaragua's main export product. Nicaragua's total coffee production for the 1998/99 coffee year could be 12 per cent lower than in 1997/98 due to the poor harvest in the Pacific region, according to the president of the Nicaraguan Coffee Farmers Federation. Nicaragua harvested 1.422 million bags (46kg each) of coffee in the 1997/98 coffee year, which is 14 years since coffee production has been at 100
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