Puerto Rico coffee estate with strong flavor

The soil is of high quality. Some old varieties of Arabica coffee beans are grown here, although the yield is higher than that of it.

His variety is low, but he is generally of high quality. People here have always adopted an ecological and intensive planting method.

Law, only use some low-toxic fertilizers and chemicals, and take mixed crop planting measures to make the soil

More fertile. When it's time to pick coffee beans, people walk back and forth among the coffee trees, picking only fully mature

And then wash them in a drum device for 48 hours. Today, Puerto Rican gourmet coffee has been exported to the United States, France and Japan. 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, "Selecto" means "pick". Big Larez Yaoke Coffee

Grand Lares Yauco is produced in the southwest of the island, while Larez coffee is produced in the south-central part of the island.

Yaocote, a gourmet coffee from Puerto Rico, is grown only on three farms in the southwest of the island.

It tastes long. This kind of coffee is very expensive and its flavor is comparable to that of any other coffee variety in the world. In Yaoke

(Yauco) region, the coffee is owned and operated by the local plantation owner. The mountain climate here is mild and planted.

The soil has a long mature period (from October to February of the following year) and the soil is of high quality. Some old varieties are planted here.

Although the yield of Arabica coffee beans is lower than that of other varieties, it is generally of high quality. People here have been using a

Planting methods of ecological protection and intensive cultivation, using only some low-toxic fertilizers and chemicals, and adopting

Mixed crop planting measures to make the soil more fertile. When it's time to pick coffee beans, people are making coffee.

Walking back and forth between trees, picking only fully ripe coffee beans, and then washing them in a drum device.

For 48 hours.