Introduction to the characteristics of Coffee Flavor varieties in San Pedro Manor
Puerto Rico
In 1736, coffee trees were introduced from Martinique to PuertoRico. Most of the early coffee was grown by immigrants from Corsica. Coffee farms were once prosperous in the 19th century, but the rise of sugarcane and crop farming and the impact of hurricanes and wars made the coffee industry lag behind and is now recovering.
The origin of coffee in Puerto Rico:
The best coffee in Puerto Rico is YaucoSelecto, which means "Selecto". Grand Larez and Yaoke coffee (GrandLares-Yauco) are produced in the southwest of the island, while Larez coffee is produced in the south-central part of the island. Yaocote's choice of coffee, which is grown only on three farms in the southwest of the island, is fragrant and has a long aftertaste. This kind of coffee is very expensive and its flavor is comparable to that of any other coffee variety in the world. In the Yauco area, the coffee is owned and operated by local planters. The mountain climate here is mild, the plants have a long mature period (from October to February), and the soil is of high quality clay. Some old varieties of Arabica coffee beans are grown here, although the yield is lower than other varieties, but generally of high quality. People here have been using an ecological and intensive planting method, using only some low-toxic fertilizers and chemicals, and taking mixed crop planting measures to make the soil more fertile. When it comes time to pick coffee beans, people walk through the coffee trees, picking only fully ripe coffee beans, and then wash them in a roller device for 48 hours. Yaocote chose coffee beans to be preserved in shells before they were shipped, and the skins were not removed until the order was shipped to ensure the best freshness of the coffee.
The characteristics of Puerto Rican coffee:
Yaocote selected is a fascinating coffee, it has a complete flavor, no bitterness, rich nutrition, rich fruit, and is worth tasting. Even Thales in Harrogate, UK, has imported 50 bags of Yaoke specialty coffee.
Flavor: full granule, full flavor, rich aroma
Suggested baking method: medium baking
★★★: excellent
The market for Puerto Rican coffee:
Today, Puerto Rican gourmet coffee has been exported to the United States, France and Japan. Coffee in this country is generally carefully cultivated with pure flavor, aroma and heavy granules, among which the best is among the world's famous brands. Relevant U.S. government staff, such as FDA and USDA, will also be present when the goods are submitted, and their job is to monitor producers' compliance with federal regulations. There are also some staff from the local evaluation board, who take 1 bag out of every 50 bags as samples and use international gauges to evaluate their quality.
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Introduction to the characteristics of coffee flavor and taste varieties in Hasunda Coffee Garden
Between Colombia and Peru, Ecuador, which passes through the equator, is one of the few countries in South America that produces both Arabica and robastian coffee. In fact, Ecuador means the Spanish equator. Due to the use of old-fashioned traditional harvesting and handling methods, Ecuadorian coffee is not listed as a boutique coffee, so it is generally rarely seen.
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Atlanta Manor Coffee Flavor Taste Variety Production Characteristics Fine Coffee Bean Introduction
The secret of why Blue Mountain coffee tastes pure: their coffee trees all grow on rugged hillsides, and the picking process is very difficult, and non-local skilled women workers simply cannot do it. It's important to pick coffee beans that are ripe, as immature or overripe can affect the quality of coffee. The beans are shelled the same day and allowed to ferment for 1218 hours.
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