Description of Coffee Bean Flavor in Latin America introduction to Grinding scale of Variety characteristics in Manor area

Latin American Coffee Bean Flavor Description Manor Region Variety Characteristics Grinding Scale Introduction

Guatemala aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for roasting degree: Light/Medial/City light roasting, city degree can best show the characteristics of Guatemala coffee, too deep will reduce the fruit fragrance, if you like smoky flavor, you can roast close to two explosions, but still do not enter the principle of two explosions.

Because the United States is deeply involved in coffee farming in this country, and exploitation is also heavy, huge North American multinational groups control the vast majority of production areas, producing low-altitude, low-quality coffee at extremely low wages! These bad coffees do not represent real Guatemala coffee. In fact, Guatemala is blessed with excellent growing conditions, many of which are ideal for altitude, soil and climate conditions, so that it can produce the most complex and delicate coffee in the world. The most famous is Antigua, a volcanic region known for its smoky coffee, spices and fruit acids. Huehuetenango, to the north, has a more fruity but slightly lighter flavor than Antigua. In addition, coffee from Covin, Freijanes and Quiche also has its own characteristics. In recent years, coffee from Attitlan has occasionally been excellent.

El Salvador aroma 4 points brightness 4.5 points mellow 3 points flavor 4.5 points aftertaste 4.5 points

Roasting: City/Full city If you prefer a heavy flavor, you can bake it a little deeper.

The general impression of El Salvador is that it is a place with frequent wars, and it is indeed because years of civil war have prevented El Salvador's coffee beans from appearing on the international market. In fact, El Salvador's soil, height and climate are all available. It should not be difficult to produce coffee equivalent to Guatemala and Costa Rica. Moreover, coffee could be grown in El Salvador as early as the 19th century, and it was even once the most important cash crop in the country. In recent years, El Salvador's political stability and market economy have opened up, so its coffee beans have gradually emerged on the international market. Most Salvadoran coffee is certified organic coffee, taste is refreshing brightness, fruit aroma is also rich, flavor is slightly thicker than the coffee beans of several neighboring countries, the overall pull is quite good, I believe it should be better in the future, more and more excellent.

Panama aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Light/Medial/City light baking to medium baking, shallow to the end of a burst; the deepest also do not enter the second burst, otherwise it will lose its brightness clean characteristics, complexity will also be reduced.

Coffee distributors often joke that "good Hawaiian beans are Panama beans, good Jamaica blue beans are Panama beans, and good Costa Rican beans are Panama beans." Although it is a joke, what is revealed is that the world of fine coffee highly values Panama beans! Panama coffee beans are reasonably priced, of extremely high and consistent quality, and often easily outperform other famous coffee beans, which is why many Panama beans are passed off as other high-priced beans. Premium Panamanian coffee beans are complex and pure, with just the right amount of body and brightness. It is not an exaggeration to call them the best value coffee. Panamanian coffee is grown at a high altitude, and many famous plantations have been operated for several generations. They have a long tradition and rich experience, so the coffee produced is naturally of high quality.