Latin American coffee flavor Latin American coffee taste

In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica. The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee, and the good processing process also makes the bean shape more uniform and the defect rate lower than that of African coffee.

Peruvian (Peru) aroma 3 minutes brightness 4.5 minutes mellow 3 points flavor 4 points aftertaste 4 points

Suitable for roasting: Full city/Espresso/Dark medium and deep roasting is the most suitable for Peruvian coffee beans, too shallow to show flavor and sweetness.

Peruvian coffee used to be uncommon internationally, and it is generally believed that its handling process is hasty, so the evaluation is poor, which is the result of a previous state monopoly. In fact, Peruvian coffee has good growth conditions, and many of them are grown organically, so the quality of coffee beans has always been quite good. The famous producing area of Peruvian coffee is Chanchamayo, while Notre and Cuzco also have excellent works occasionally. Good Peruvian coffee beans are good in texture, acidity and complexity, which can be said to have both the brightness of Central American coffee and the mellowness of South American coffee.

Mexican (Mexico) aroma 3 minutes brightness 4 minutes mellow 3 points flavor 4 points aftertaste 4 points

Suitable for baking: Full cityfull city, start the pot at the beginning of the second explosion, whether it is mixed with the formula to make Espresso or brew a single product, Mexican coffee beans can be said to have a unique flavor.

Mexican coffee is a coffee-producing area from Cottpe and Veracruz in the north to Plumas in the central Oaxaca region to Chiapas in the southernmost, and the flavor varies from region to region. Although there are many producing areas in Mexico, but because the quality stability is not high, so many attempts can be made to select the high quality ones. Basically, the coffee standards of Oaxaca and Chiapas are relatively neat. Chiapas is close to the Vevetnango region of Guatemala, so its flavor is similar. In fact, Mexico is also a big producer of organic coffee with organic certification. Generally speaking, Mexican coffee has a light flavor, but it is mild and delicate, and the flavor is good, so it is worth a try.

Columbia (Colombian) aroma 3.5 minutes brightness 4.5 minutes mellow 3.5 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Medial/City/Full city/Espresso/Dark/French Columbia beans are one of the few coffee beans that range from shallow roasting to very deep roasting, from clean light roasting to deep roasting sweetness, in such a wide range

Columbia beans will have different styles and features.