Rich flavor of Puerto Rican coffee taste the characteristics of the manor area introduce Puerto Rican boutique coffee

If Antigua coffee from Guatemala is relatively easy to find, then it is not so easy for Puerto Rico to choose. In fact, it is not inferior to Jamaica's Blue Mountain coffee, at least in the United States. Its name is on a par with Blue Mountain. It is also a kind of coffee with almost no bitter taste, and its strong aromatic flavor is especially suitable for drinking after meals. And most importantly, although Puerto Rico used to be a big exporter of coffee in history, its output is no higher or even less than that of Jamaica's Blue Mountains-it is grown on only three farms in southwestern Puerto Rico. The mild mountain climate and unique high-quality clay make it take six months for coffee to mature here. Of course, there are also mixed planting methods, picking only ripe fruits and 48 hours of roller washing to ensure the quality of the coffee.

Although the output of the special selection is very low, the coffee produced in other parts of Puerto Rico and the larger amount of coffee is enough to satisfy the mean taste of the gourmet. Large quantities of coffee are exported to the United States, Japan and France, which are located in the southwestern Guike region and in the south-central part of the country. Its quality can be compared with that of any kind of coffee. Guatemala mainly grows Arabica. In addition, the flavor of the giant coffee beans here is also loved by people. This is another variety of Arabica, although it does not produce much in the world. But it is a kind of bean that people like to use when blending coffee. In addition to Antigua, SAN MARCO and HUEHUENTENANGO, bordering Mexico in the north, are also major producers of premium coffee, like Tarasu in Costa Rica, on the southwestern tip of Guatemala on the island of Antigua, where coffee is grown on hillsides in the hinterland of volcanoes. It is hit by a volcanic eruption every 30 years, which makes the soil more nutritious, and the high mountains, plenty of sunlight and moisture make it produce excellent quality coffee. And the most important thing is that the indigenous people here insist on growing Elaraby and bourbon coffee, although the yield is small, but the texture is better. Like many high-quality Elaraby and hard beans, Guatemala's Antigua coffee also has a rich flavor and moderate acidity, but in addition, the coffee here also has a wonderful smell of tobacco or smoking, which is especially favored by adult men. On the MENU of some high-end cafes, there must be Guatemalan ANTIGUA coffee in the "origin coffee" column. But it is only in upscale cafes in the United States that it is easier to find Puerto Rico's YAUCO SELECTO. The former is heavily ordered by the Germans, while the latter will enter the United States under the supervision of the United States government.