Introduction to the description and treatment of taste and flavor in the characteristic producing areas of coffee farms in Latin America

Latin American coffee plantation characteristics Producing area Taste flavor description Processing method Variety introduction

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 Rica 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 quite high altitudes, and many famous estates have been operated for several generations, with a long tradition and rich experience, so the coffee produced is naturally of high quality.

Nicaragua aroma 3.5 points brightness 4 points mellow 3.5 points flavor 4 points aftertaste

Roasting level: City/Full city For those who like deep roast flavors, try Jinotega and Matagalpa, baking the second most intense moment beans, at this time the flavor is thick but balanced enough, but also with a strong bitter sweet, very suitable for full-cooked espresso. Of course, Nicaragua beans are also very suitable for medium baking, it is recommended to try.

Nicaragua, like most coffee-producing countries in Central America, has good growing conditions. Most of the high-grade coffee beans are grown on high-altitude plantations, and these beans will indicate "SHG grade"(Strictly High Grown). Most of Nicaragua grows traditional coffee varieties, such as tibeka, bourbon, national coffee, etc., and there are also some Caturra coffee trees. High quality Nicaragua coffee has the most classic flavor of coffee: thick texture, clean taste and overall balance. SHG is the only coffee in Central America without sharp acidity. Coffee in Nicaragua is often underestimated, with regions such as Chinotega and Matagalpa producing better coffee than many Colombia coffees, and Segovia producing well, somewhat like Mexico's Oaxaca.

Panamanian coffee is famous all over the world for its summer, and the reason is inseparable from Panama's unique natural geographical conditions. Moderate body, smooth taste, delicate acidity, balanced flavor value, coupled with caramel, chocolate, citrus and jasmine flavor characteristics of the subtle.

[Panama Illeta Estate SHB class Kadura](washed and moderately roasted)--cream bread, apricot kernel sweet, sour and round, Illeta Estate is one of the large coffee plantations in Panama and one of the best Panamanian famous coffees.

Central and South America is the largest coffee-producing region in the world, and there are countless fine coffees here. Take Colombia, Guatemala or Brazil, and good coffee is enough to dazzle. What resource advantage makes Central and South America so good?

In 1721, Gabriel Mathieu de Clieu, a French naval officer, took the first coffee sapling from Africa to Martinique in Latin America. This is the origin of coffee cultivation in Latin America. Because France was under Bourbon rule, Arabica coffee grown in Latin America took on another name that is still famous in the coffee industry today, Bourbon. Bourbon is now an important branch of Arabica coffee. The overall flavor of Latin American coffee is known for its balance.