Pure and soft Dominica coffee producing area introduces fine coffee beans Santo Domingo coffee
The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Dominica is an island country with a tropical climate, with little change in temperature throughout the year. Except for the lower temperature in the Central Cordillera Mountains, which can reach less than 0 ℃ in winter, the average annual temperature in other areas is between 25 and 30 ℃, while affected by the mountain topography, the north and east face the northeast trade wind with an annual precipitation of 1500-2500 mm, which belongs to tropical maritime climate. The mountain forest is dense, the leeward southwest annual precipitation is 500-1000 mm, the dry season is long, belongs to the savanna climate.
The temperate climate in Dominica is conducive to coffee cultivation, and the best places to grow coffee are the Barahona region in the southwest and the Cibao Valley north of Santiago, Dominica's second largest city. The northern region, represented by Hibao, and the southern region, including Okayabani Santo Domingo, produce good coffee. Among them, the coffee produced by Santo Domingo and Barney is famous all over the world, and Dominica coffee is almost synonymous with domiga coffee. Dominica coffee varies slightly according to the altitude of the planting region, the highland is sour, but the taste is rich; the lowland is less sour and tastes smoother. On the other hand, the high-quality coffee beans produced by some Dominican estates have a rich aroma, mellow taste and moderately bright sour taste, and are often compared with those from Puerto Rico or Jamaica. The most distinctive features of Dominican coffee are fresh and elegant, full of particles, excellent acidity and pleasant aroma (the two colleagues agree with this). Such flavor characteristics are not only related to varieties and soil quality, but also closely related to the picking and treatment of raw beans.
Coffee in Dominica is selected by the most expensive manual method, and workers choose the main consideration, one is the fullness of coffee particles, the other is whether it is uniform, and it is graded according to these conditions. the coffee beans with the fullest and most uniform grains can represent the best and best coffee in Dominica. And only use the washing treatment method to ensure the high quality and stability of the coffee beans. the coffee beans treated with water washing have a cleaner taste and emit a touch of pure and soft aroma, which can make people feel a faint fruity aroma and a winding aftertaste. Smooth and smooth
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Introduction of Puerto Rican Coffee Flavor producing area Puerto Rico Coffee Fine Coffee beans Larez Yaoke
Puerto Rico has been in the news lately because its government, which has been saddled with $70 billion in debt for years, officially defaulted in August. Its embarrassing situation originated from the Spanish-American War in 1898, when Spain surrendered Puerto Rico to the United States, making it a commonwealth of the United States in the Caribbean. Unlike the 50 native states,
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Mexican coffee-growing areas are mainly concentrated in the southeastern highlands, near Guatemala. Most of the mountains in the south are volcanic areas, and the volcanic ash soil is not only conducive to the drainage of coffee roots, but also provides sufficient nutrients for the growth of coffee trees. Most of the coffee varieties planted are Kaddura, Tibica, bourbon, etc., and the treatment methods are mostly water washing treatment, which are classified according to altitude. Coffee beans
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