Introduction of Puerto Rican Coffee with strong fragrance
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 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.
Jaime Fortu Fortuno, president of the acting bank Escogido Yauco in Escoki, pays silent attention to all this work, even the smallest details, every year. Fortuno is an investment banker who graduated from Harvard Business School. He was determined to seize every opportunity to open up a top coffee market in Puerto Rico. He expects a maximum annual output of 3000 bags of 45kg each, less than 1 per cent of the island's total coffee production. Yaocote selected is a fascinating coffee, it has a complete flavor, no bitterness, rich nutrition, rich fruit, and is worth tasting. Even Thales (Taylors) in Harrogate, England, once imported 50 bags of Yaoke specialty coffee.
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Snow vein Manor of Bolivian Coffee Manor in perennial low temperature Environment
The early Bolivian coffee was of low quality and the market was very poor. Usually the picked coffee fruit is bumped all the way to the processing plant after a simple peeling treatment. Due to the imperfect infrastructure, the traffic is underdeveloped. Coffee farmers have to overcome the rugged mountain road and transport the beans to the higher altitude area of La Paz for washing. If the coffee fruit can not be delivered to the processing in time
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Coffee beans are the legendary origin of coffee beans discovered in which country.
A shepherd named Kaldi in the subhighlands became very lively and energetic when he discovered that his sheep had inadvertently eaten the fruit of a plant. All historians seem to agree that the birthplace of coffee is the Kaffa region of Ethiopia. But the earliest people who planned to cultivate and eat coffee were Arabs.
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