Introduction to the taste of Puerto Rican boutique coffee beans with unique flavor
In fact, any kind of coffee will be given a unique flavor due to its origin, just like different music styles will always give you different feelings. Puerto Rico's Yaoco coffee has the characteristics of fine coffee, it is very stable acidity, full particles, full flavor, aroma. The reason why Yaokot chose coffee beans better than other producing areas on the island is that it is planted in the mountainous areas at high altitude, so it grows slowly and has rich fruit flavor; and it uses ancient coffee trees, although the yield is less, but the flavor is unique, which is unmatched by some new trees. Thanks to the abundant rainfall, rich soil and high altitude microclimate, Yaoko coffee has all the qualities required of a gourmet coffee. Of course, Yao Ke coffee cannot be separated from the hard work of those coffee workers, from planting coffee seedlings to post-harvest processing are managed by them.
Each coffee has its own flavor, and when you taste Yauco, you will feel the unique acidic taste of Central American coffee, which is the most characteristic taste of Caribbean island coffee, so some people compare Yauco coffee to the most attractive coffee of the tongue, and Jaime Fortuno, president of Escogido Yauco agency, will quietly pay attention to all this work every year, even the smallest details. Fortuno is an investment banker and a graduate of Harvard Business School. He was determined to seize every opportunity to open up a market for premium coffee in Puerto Rico. He expects a maximum annual production of 3000 bags of 45 kilograms each, which is less than 1 percent of the island's total coffee production.
This is why Puerto Rico and Puerto Rico Yuco Selecto are different. Yuco Selecto is the estate bean, which is the carefully cultivated coffee beans of Puerto Rico jointly launched by Puerto Rico San Pedro, Caracolillo and La Juanita. The best coffee is Yauco Selecto, which means "selection." Grown only on three farms in the south-west of the island, San Pedro, Caracolillo and La Juanita, Yocote Coffee has a strong aroma and a long aftertaste, making it a true premium coffee. The hilly areas southwest of Puerto Rico have mild climates, long maturity periods (October to February), and good clay soils. The people here have been using an eco-friendly, intensive cultivation method, picking only fully ripe beans and then rinsing them in a roller device for 48 hours. Yocote Select coffee beans are kept in sheepskin shells until they are marketed and removed when ordered to ensure optimum freshness. U.S. government officials, such as the FDA and USEA, are present at the time of the transaction to monitor compliance with federal regulations. There are professional reviewers who randomly sample one of every 50 bags of coffee and use international gauges to determine the quality of the beans, all to ensure that the real Yocote Coffee is a good deal. In Spanish, Puerto Rico means "Port of Prosperity." Coffee in Puerto Rico dates back to 1736, when early Spanish immigrants brought coffee seedlings. Since the main cash crop was sugar cane in the 18th century, it has not been valued. In the early 19th century, French immigrants began to migrate from the Mediterranean island of Corsica to Puerto Rico because of European political factors. Crowded by the Spanish, many French settled in Yauco, southwest of Puerto Rico. Yaoko's geographical environment is more hilly, so the French decided to grow coffee. After half a century of hard work, the quality has been recognized by the market and has established the position of Yauco Selecto coffee in the future.
In the 1960s, coffee produced in Puerto Rico's Yaoko region won the reputation of premium coffee throughout Europe. At that time, the emperors and queens of various countries regarded it as the best coffee, and many kings and queens of various countries and European popes only recognized Yao Ke coffee when choosing coffee. And the royal coffee designated for the Holy See
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Introduction of Dominica Coffee Flavor Manor
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. "Dominica coffee beans | Santo Domingo
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Introduction of manor in Burundian coffee producing area with spicy aftertaste
The chaos of Burundian coffee has been going on for a long time, with a large number of old and new raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish. Dry aroma (1-5): not suitable for wet aroma (1-5): not suitable for acid
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