Introduction to Ecuadorian Coffee with balanced acidity and fragrant fragrance
Flavor: balanced acidity and fragrance
Suggested baking method: medium to deep roasting, can be made into high-quality mixed coffee, suitable for multi-purpose St. Cristobal is a larger island in the Galapagos Islands, there is a small lake called El.Junco at an altitude of 410m, and several streams flow along the rocks and volcanic rocks on the southern slope of the island, and mineral-rich fresh water moistens the land of St. Cristobal. Keep the soil here moist and fertile forever. Ecuador is one of the few countries in South America that produces both Arabica and Robbins. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (Chanchamgo Valley), which is divided into two series of mountains, extending from south to north to central Ecuador. The main problem facing coffee producers is their efforts to maintain stable quality. The coffee in the area is generally well-balanced and refreshing, and a unique aroma Arabica coffee tree was first introduced to Ecuador in 1952, and its coffee quality is very good, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (Extra Superior) according to its quality. They are mainly exported to the Nordic countries of Scandinavia
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Introduction of Puerto Rican Coffee producing areas with Pure, aromatic and heavy grains
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. Gourmet coffee from Puerto Rico
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Can Mexican coffee go with milk? boutique coffee
Non-alcoholic Mexican coffee often goes with milk. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot at medium temperature, not too hot, and do not boil the milk. Then add the cocoa powder, fully dissolve and stir well. If you like chocolate, you can use chocolate paste instead of cocoa powder and milk. Let the milk dry for about 5 minutes until the cow
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