Puerto Rican Coffee Flavor and taste introduction to boutique coffee beans in manor area

Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasted-coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil begins to surface, and the beans are burned into an oily dark brown, called full-city roast, when the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly depicted.

Deep roasting-the darker the color of the coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter back to sweet, endless aftertaste, the most suitable for the strong Italian Espresso, so it is also called Italian baking. Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content, the caffeine content in a cup of Espresso is only half that of other medium-roasted coffee, the general Espresso coffee has less capacity, and the caffeine content is much higher if it is equal to the capacity of ordinary coffee.

There are mainly two kinds of coffee on the market, such as Coffea Arabica and Coffea Robusta. Each of them can be subdivided into more variety branches. Most of the coffee beans in circulation on the market are distinguished by their origin. Listed below are some of the major producing countries and their famous coffee, the Caribbean is a warm, romantic and mysterious sea, and many good coffees also surround this ring area, the Blue Mountains of Jamaica, the Dominica, and the Crystal Mountains of Cuba. Puerto Rico Yuko and other these are the most famous rare and expensive coffee in the world. These island beans give people a light milky aroma and elegant floral aroma, acidity and meticulous softness. Although it is still difficult to avoid the problem of easy water loss of coffee caused by the muggy climate of the island, the overall texture is one of the first-class beans in coffee. Puerto Rico coffee is not easy to buy on the market mainly because the output is less and mostly exported to Europe. Coupled with the adverse effects of severe weather hurricanes on coffee crops, there will be no coffee for the whole year. At that time, Puerto Rico's coffee bean production ranked sixth in the world. The fruit of the coffee trees planted by Corsican immigrants on the highlands is regarded as a selection, and the origin of Yauco Selecto coffee beans is mainly traced back to this period, but two severe hurricanes hit Puerto Rico in 1898. These two hurricanes destroyed the local coffee industry, and farmers had to wait two years to get the crops back to normal. During this period, the United States was very interested in Puerto Rico's sugar production. In addition, European countries no longer impose tariffs on Puerto Rican coffee beans as crops produced by their colonies, which has dealt a heavy blow to Puerto Rico coffee because the valleys have been occupied by Spanish immigrants. therefore, they chose to settle in the southwest mountains of the island mostly near the city of Yuko. because of their efforts and determination, coffee cultivation brought them a good return. They dominated the coffee industry on the island in the 1860s, and the whole history of Caribbean coffee had a lot to do with Spanish reclamation. Coffee was not that important in the 18th century. The main job was to grow sugar-producing crops in fertile valleys, and in the early 19th century (1800), the people of Corsica in the French Mediterranean moved to Puerto Rico.