Characteristics of coffee beans in three producing areas-characteristics of coffee beans in Central and South America

Characteristics of coffee beans from three regions-Characteristics of coffee beans from Central and South America

Mexican coffee is produced from Cotepe and Veracruz in the north to Pulmas in the central Oaxaca region to Chiapas in the southernmost region, and the flavors vary from region to region. Although Mexico has many producing areas, because the quality stability is not high, it has to try many ways to pick high quality coffee. Basically, the coffee standards in Oaxaca and Chiapas are relatively neat. Chiapas is adjacent to the Huehuetenango region of Guatemala, so its flavor is similar. Mexico is also a major producer of certified organic coffee. Generally speaking, Mexican coffee flavor is lighter, but mild and delicate, and the aroma is good, so it is worth a try.

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

Roast: Medial/City/Full city/Espresso/Dark/French Colombia beans are among the few roasted beans that range from light to dark, from light to clean to dark sweet

Colombia beans will have different styles.

Colombia, once the second-largest coffee producer after Brazil but now third, overtaken by Vietnam, is the world's largest supplier of washed beans. Colombia has become synonymous with good coffee after years of image building. Although the flavor is balanced, the texture is thick, the acidity is bright, and the aroma is OK, but on closer inspection, most of the Colombia beans are mediocre and have little personality. When choosing Colombia beans, you can't just look at the grade mark, but pay attention to the production area, because Colombia is currently graded according to the size of beans, so the Supremo or Excelso on the coffee bag refers to the size of beans rather than the quality, but the size of beans actually has no inevitable relationship with the flavor of the entrance, but the altitude of the origin and the taste are closely related, so this grading system is often criticized by people. In fact, most of them,

South American countries have moved to elevation grading, but only Colombia maintains the traditional grading system, and many Colombia coffee-makers have recognized this and begun to demand a change in the grading system. Colombia's famous large producing areas include Medellin, Armenia and Manizales, so MAM is sometimes seen on the bag containing coffee, which means that the coffee beans may come from any of these three producing areas. Almost all of Colombia's finest coffee beans are grown on traditional small farms, which grow old coffee trees of the Typica species. The trees are good and the harvesting and handling procedures are careful, so the quality is extremely high, but the relative yield is also low.

Costa Rica aroma 3.5 points brightness 4.5 points mellow 3 points flavor 4.5 points aftertaste 4.5 points

Roasting level: Light/Medial/City If you want to show Costa Rica's perfect balance of flavor, you must not roast deeply. It is recommended that the City level can be used. Even the first explosion can be finished. At this time, the aroma and flavor will be combined. Close to the second explosion is the deepest limit of roasting. Do not enter the second explosion and waste good coffee beans.

Costa Rican coffee is praised by many gourmets as "complete coffee" because it is very balanced overall, the flavor is very clean and compact, the delicate acidity with green apple fragrance (sometimes citrus or plum fruit), the body is compact and not thin, after drinking the sweet taste of coffee will stay in the throat for a long time, so some people describe it as tasting "with perfect balance"! The best Costa Rican coffees have chocolate on the aftertaste. Costa Rica has a total of 130,000 large and small coffee plantations, the most famous of which are Tarrzu, near the Pacific coast in the south, and Sanshui River, north of the capital San Jose.(Tres Rios), these areas are high altitude, good soil, so the planting density is the most dense, coffee quality is quite stable, and the most famous of these many coffee estates is located in Tarasu, with a reputation of "tasting like a bell"(La Minita) Manor, La Minita Manor coffee is so excellent because of the cultivation of coffee trees to coffee beans are extremely careful and strict, in fact, the manor produces a lot of coffee beans a year, but qualified to hang La Minita name to sell the number is very small, the rest can only be screened to Tarasu coffee beans sold. Because Tarasu is too famous, the reputation of other producing areas is less known to the world, such as the Boers volcanic area and the Sanshui River producing area. The three volcanoes even produce excellent coffee in the northern Atlantic Ocean, such as Orosi. Another problem with strong brands is that many coffees that are clearly not Tarasu are mixed up with Tarasu photos, so trying them yourself is the only way not to be fooled.