Delicious fruit-flavored Venezuelan coffee introduces 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 This is the name of the coffee export port), Merida (Merida), Trujillo (Trujillo), SantaFilomena (Santa Ferromona) and Cucuta) the best coffee names in Venezuela are: Montebello in San Cristobal (SanCristobaldeTachira) in Tazira, Miramar in Rubio (RubiodeTachira) in Tazira, Granija in Timothe (TimotedeMerida) 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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Rich taste, lingering aftertaste, smooth and smooth coffee from Santo Domingo coffee producing region of Dominica
Turning to the introduction of Dominican coffee, the most distinctive features are fresh and elegant, full of particles, excellent acidity and pleasant flavor (two colleagues agree with this). Such flavor characteristics are not only related to the variety and the quality of the soil, but also closely related to the picking and handling of raw beans. Dominica's coffee is selected by the most expensive manual method, workers.
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An introduction to Hawaiian Kona Coffee that makes people enjoy unique pleasure.
Kona coffee has always been grown at home. At first, only men were allowed to work in the coffee garden, and later women joined in. This kind of family production of Hawaiians preferred to rely on the efforts of their families rather than hiring workers to work, so it was normal for Hawaiians to have eight or nine children at that time. Since then, there have been new immigrants from the Philippines and the United States.
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