The aftertaste of Ecuador's top coffee introduces boutique coffee
Ecuador is the highest Arabian coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for Arabian coffee trees is gradually decreasing, Galapagos coffee is even more precious.
Endless aftertaste of top coffee, salivating aromatic cocoa, all in Ecuador
Belgian chocolate is famous all over the world, and in recent years, it is highly respected by the Chinese. In the Belgian mind, the most delicious chocolate is PierreMarcolini chocolate.
As the world dessert champion in 1995 and the European dessert champion in 2000, Mr. Marcolini's philosophy of success is absolute respect and dedication to ingredients. Ten years ago, he decided to be a great chocolate maker, searching for the best quality cocoa beans from all over the world, finding the roots of chocolate and releasing the true taste of chocolate. All the products sold in the Marcolini store, whether they are chocolate, almond cakes, jam and caramel, are made in the Marcolini workshop and taste pure and come from the original cocoa beans. The Marcolini brand has 14 cocoa beans from different regions, led by Ecuador, followed by Brazil, Cuba and so on.
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Puerto Rico coffee producing area with pure flavor, aroma and heavy particles
Some older varieties of Arabica coffee beans are grown, although they yield less than others, but are generally of good quality. The people here have been adopting an ecologically conservative, intensive farming method, using only low-toxicity fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it's time to pick coffee beans, people walk back and forth between coffee trees.
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Mexican coffee beans with intense sweetness, acidity and good aroma
The selection of Mexican coffee is generally done manually. The main basis for selection is according to the fullness of coffee particles, whether uniform, and then divided into grades. Generally speaking, coffee with full and uniform particles is easier to preserve. Only the purest and most uniform coffee beans can be roasted to represent the best and finest coffee in the country. After the coffee beans are picked, the worker puts the coffee
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