The characteristics of Venezuelan coffee with different tastes introduce fine coffee
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 the country's many industries. One of the many plantations in Merida, under 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 the Tippica Coffee Tree. The best coffee names in Venezuela are: Montebello in San Cristobal (SanCristobaldeTachira) in Tacira, Miramar in Rubio (RubiodeTachira) in Tazira, Granija in Timothe in Merida, Granija in Merida. Araglaneza (AlaGranjia) is produced in SantaAnnadeTachira, Tazira. Other high-quality products include Maracaibos (the name of the coffee export port), Merida, Trujillo (Trujillo), SantaFilomena and Cucuta.
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Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality. Miniga Coffee uses a washing method to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. The coffee beans treated by washing method retain more original flavor than the drying method, and the aroma is pure and soft. Carefully selected and made in this way
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