There are excellent natural conditions for coffee trees in Papua New Guinea.
Papua New Guinea has a detached and primitive natural environment and its land is vast and fertile. Its unique volcanic rock soil and abundant rainfall create excellent natural conditions for the growth of coffee. The top coffee beans in Papua New Guinea are as beautiful and precious as the country's national bird of paradise. As coffee in the country is widely grown in the highlands of 1300 to 1800 meters above sea level, coffee beans are plump and varied in taste, with pleasant acidity and fruit-like sweetness.
The coffee production in Papua New Guinea is not very high, and its coffee beans are carefully washed Arabica beans. Generally washed coffee beans are full of bright fruit aromas, but do not have a strong acidity. It is characterized by a silk-like soft taste and excellent aroma, moderate acidity, is a relatively rare variety of high-alcohol and medium-acidity coffee, whether it is used to mix Italian coffee or general comprehensive coffee, can make up for the lack of sour coffee.
If you taste Papua New Guinea coffee beans with Guatemala Antigua coffee, it will have a different taste. As we all know, Papua New Guinea coffee has the characteristics of fruit flavor and herbal aroma, while Guatemala Antigua coffee has a slightly spicy and cocoa flavor. The tip of the tongue has both fragrant fruit flavor and cocoa flavor. The two flavors blend and collide heartily, giving people a unique new coffee experience.
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Guatemala Coffee Produced by Washing Process
The average altitude of dangerous country is high, the coffee belt is distributed above 1500 meters, between 14 and 16 degrees north latitude, the most easy to grow extremely hard beans, all washed, of which 45% belong to the fine grade, the proportion is quite high, there is also a small amount of robusta. The main coffee varieties are bourbon, tibika, kaduai and kadura, and there are also a few yellow bourbon, guixia and pakamala. The varieties are quite diverse.
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Central and South American style of coffee in Nicaragua coffee producing areas
Nice acidity, moderate alcohol Nicaragua coffee belongs to Central and South American style coffee, although the acidity is not very high, but feel fresh. The alcohol level was also not high, but the overall feeling was just right, neither weak nor too thick. Make it easier to accept. The taste of red wine can be vaguely felt in the light sourness, which is also a major feature of Nicaragua coffee.
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