Introduction to the characteristics of Coffee Grinding treatment in San Pedro Manor, Puerto Rico

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