Moderate acidity of San Pedro Manor Coffee, Puerto Rico Flavor description, introduction to Grinding Price
Yauco is an area of 176.5 square kilometers in southern Poland, named after the production of Tainos, but the local residents prefer to call themselves la Ciudad del Café (City of Coffee) and la Capital Taína (Center of Tainos). In the 1960s, immigrants from Corsican improved coffee growing conditions and pioneered the application of the flower machine to the coffee peel removal process, making Puerto Rico a prominent coffee representative, ranking sixth in the world in terms of production and sales.
The Spanish-American War of 1889 ended in American victory, ending more than 400 years of Spanish rule over Puerto Rico. Demand for sugar increased dramatically in the United States, hurricanes destroyed most coffee plantations, and natural and man-made disasters hit Puerto Rico's coffee industry hard.
Puerto Rico's national economy developed rapidly in the 20th century. Stimulated by the strong support of the government and the expanding demand of the local market, Puerto Rico's coffee gradually recovered its former glory. The Yauco region is internationally renowned for its rich Body, creamy and red wine finish and chocolate nut finish.
The geographical characteristics of higher altitude, slower maturity period, annual rainfall of more than 100 inches, special clay providing sufficient nutrients, pursuit of perfect taste of old tree species planting, micronutrients brought by marine monsoon, careful treatment and monitoring of all links, working environment of American standard... all kinds of reasons make Yauco Selecto double its value Puerto Rico, as the "territory not included in the territory" of the United States, rarely heard of. Most people probably know that it is a tourist attraction, rich in Miss World. As one of the few Caribbean islands, this country, known to the Spanish as "Port of Fortune," had even a blank history before Columbus discovered the New World.
A balanced, mild, nutty, milky aroma with a fine acidity that is ideal for first-time black coffee drinkers.
Nicaragua
Nicaragua
Flavor characteristics are striking, with moderate acidity, nutty notes, roundness and a variety of fruit notes.
Costa Rica
Costa Rica
Aromas of milk toast, sweet citrus and toasted hazelnut are presented on the whole, mild and full, and the taste is even.
Panama
Panama
Delicate, sweet and pleasant flavor presentation, medium gelatinous, lively with delicate fruit acids, some even with floral, fruity notes. There are also some stronger beans, which have an acid intensity close to that of red wine, and the best can even compete with the best Guatemalan and Costa Rican beans.
Jamaica
Jamaica
Colloidal fullness, soft floral, fruit acid delicate, very uniform and mild, sweet and mellow.
Haiti
Haiti
Delicious fruit acids and a full, thick palate, typically sweet, soft, medium gelatinous.
Dominican Republic, Santo Domingo
Dominican
Republic/Santo
Domingo
Soft, well-balanced, rich yet deep fruit acids
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Description of Flavor of Hassanda Coffee Garden in Ecuador; characteristics of varieties in producing areas; introduction of fine coffee
Coffee began to flourish in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Since Central America became independent from Spain in 1821, there has been a lot of war. Because Costa Rica was far away from Guatemala City, the capital of the Spanish colony at that time, it was not affected by the civil war. Instead, it was Guatemala and El Salvador that delayed coffee because of the civil war.
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Description of Coffee Flavor in Atlanta Manor, Jamaica
There are three varieties of coffee in Jamaica: blue Mountain Coffee (Jamaica Blue Mountain Coffee), of which Blue Mountain Coffee and Alpine Coffee are each divided into four grades. From top to bottom in terms of quality, NO.1, NO.2, NO.3 and PB,PB are round beans. According to CIB standards, only coffee grown above 666m above sea level is called dental purchase.
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