Coffee review

Description of characteristics and Flavor of Coffee beans in Latin America

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Costa Rican coffee is praised by many gourmets as complete coffee because of its well-balanced overall performance, clean and tight flavor, delicate sour with green apple (sometimes citrus or plum fruit) flavor, body compact but not thin, and the sweetness of the coffee will stay in the throat after drinking.

Description of characteristics and Flavor of Coffee beans in Latin America

Costa Rican coffee is praised as "complete coffee" by many gourmets, because it is very balanced, the flavor is very clean and tight, the delicate sour taste with green apple (sometimes citrus or plum fruit), the body is tight but not thin, and the sweetness of the coffee will stay in the throat for a long time, so some people describe it as "perfectly balanced"! The best Costa Rican coffee has a chocolate flavor in its aftertaste. There are a total of 130, 000 coffee farms in Costa Rica. The most famous producing areas are Tarrzu, near the southern Pacific coast, and Tres Rios, north of San Jose, the capital. These areas have high altitude and good soil, so they have the densest planting density and stable coffee quality. Among these many coffee farms, the most famous is located in Tarasu. LaMinita Manor, which tastes as clear as a bell, the coffee at LaMinita is so good because it is careful and strict in everything from the planting of coffee trees to the handling of coffee beans. in fact, the estate produces not a small number of coffee beans a year, but very few of them are sold under the name of LaMinita, and the rest are selected to be sold only as beans from the Tarasu region. Because Tarasu is so famous, the fame of other producing areas is less known to the world, such as the Bols volcanic area and the Sanshui River producing area. The three major volcanic areas even produce excellent coffee in Orosi and so on on the north side of the Atlantic Ocean. Another problem with strong brands is that many coffees that are obviously not produced in Tarasu are also mixed with fish eyes and pictures of Tarasu, so it is the only way not to be fooled to try it in person.

The best quality Costa Rican coffee beans are generally from the extremely hard bean (SHB) grade, its beans are large, clear flavor, bright and strong acidity, full consistency. Costa Rican coffee beans are mainly good at aftertaste and strong flavor, but they are not particularly outstanding in terms of complexity and variability. Costa Rica produces a lot of excellent manor coffee beans, including the famous La Minita Manor.

Panama Panama

Panama's boutique coffee beans are mainly concentrated in Boquete, near the Costa Rican border, which lies on the slopes of Mount Baru. Most Panamanian boutique coffee beans have a delicate, sweet and pleasing flavor, medium consistency, lively and delicate acidity, and some even have floral and fruity flavors. In addition, some coffee beans with stronger performance have acidity as strong as red wine, and the best performers can even keep pace with Guatemalan and Costa Rican coffee beans.

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