Introduction of Panamanian Coffee Flavor and Taste Jade Manor Panamanian Coffee producing area
Basic information about Poquet Classic Coffee beans:
Local basic climate: rainy season May-December, dry season January-April
Soil characteristics: volcanic rock soil
Raw bean treatment: full washing, sun drying or machine drying
Raw bean level: SHB very hard beans
Coffee varieties: iron pickup, Kaddura, Kaduai, bourbon
Harvest and export time: October-December harvest, November-May exports to Central American countries are generally based on altitude to distinguish the level of quality, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is graded by altitude. At high altitudes, due to the cold climate and slow coffee growth, the density of raw beans will be higher, the hardness will be stronger, the unique acidity of Arabica will be better, and of course the better the quality will be. So the higher the altitude, the better the flavor of the coffee. On the other hand, the lower the altitude, the higher the temperature, and the growth rate of raw beans was introduced to Uganda and Tanzania. In 1953, it was introduced to Costa Rica in 1953. In Panama, it was in the 1970s that Mr. Francesca Serraxin of Dongba Seven Farm Garden received seeds from CATIE in Costa Rica and began to grow rosy summer coffee.
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Wen Runping and Salvadoran Coffee Flavor Manor introduce Mercedes Manor El Coffee
El Salvador's coffee accounts for 40% of the country's exports, and it is usually picked in November, December and January-March of the following year. The export of raw beans lasts almost all year round. Coffee is produced in seven of the country's 14 provinces, with the largest number in the northwestern provinces of chalatenango and santa ana. The coffee produced in El Salvador is 100% Arabica, of which 68% is
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Ecuadorian Coffee Flavor Manor production area introduces Ecuadorian Coffee taste Santa Cruz Manor
Ecuador is a country with all the conditions for producing the highest quality coffee. Geographically located between Colombia and Peru, the inland mountains provide sufficient altitude for the production of high-quality SHB (Strictly Hard Bean: hard beans produced in the mountains). In addition to good climatic conditions, there is also fertile soil for the production of Ecuadorian coffee. Although
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