The processing method of Puerto Rico Coffee the characteristics of the varieties produced by taste grinding scale

The national economy of Puerto Rico developed rapidly in the 20th century. Stimulated by the strong support of the government and the expanding demand of the local market, Polish coffee gradually returned to its former elegant demeanor. The Yauco region is famous for its full Body, creamy and red wine aftertaste and chocolate nut finish. Yaoke Yauco is an area of 176.5 square kilometers in the southern part of Poland, named for its production of Tainos, but local residents prefer to call themselves: la Ciudad del Caf é (Coffee City), la Capital Ta í na (Tainos Center). In the 1960s, immigrants from Corsican improved the cultivation of coffee and pioneered the application of flower sticking machines to the process of peeling coffee, making Puerto Rico an outstanding representative of coffee, ranking sixth in the world in terms of production and sales.

Jaime Fortu Fortuno, president of the acting bank Escogido Yauco in Escoki, pays silent attention to all this work, even the smallest details, every year. Fortuno is an investment banker who graduated from Harvard Business School. He was determined to seize every opportunity to open up a top coffee market in Puerto Rico. He expects a maximum annual output of 3000 bags of 45kg each, less than 1 per cent of the island's total coffee production.

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 Yaocote specialty coffee, which is grown only on three farms in the southwest of the island and has a strong flavor and 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 adopting mixed crop planting measures to make the soil more fertile. When it's time to pick coffee beans, people walk back and forth between coffee trees, picking only fully ripe coffee beans, and then washing them in a roller device for 48 hours.