Description of the characteristics and flavor of coffee beans in Latin America
Description of the characteristics and flavor of coffee beans in Latin America
One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive coffee. It is also a good choice.
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2-NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.
Peruvian coffee used to be uncommon internationally, and it is generally believed that its handling process is hasty, so the evaluation is poor, which is the result of a previous state monopoly. In fact, Peruvian coffee has good growth conditions, and many of them are grown organically, so the quality of coffee beans has always been quite good. The famous producing area of Peruvian coffee is Chanchamayo, while Notre and Cuzco also have excellent works occasionally. Good Peruvian coffee beans are good in texture, acidity and complexity, which can be said to have both the brightness of Central American coffee and the mellowness of South American coffee.
Mexican (Mexico) aroma 3 minutes brightness 4 minutes mellow 3 points flavor 4 points aftertaste 4 points
Suitable for baking: Full cityfull city, start the pot at the beginning of the second explosion, whether it is mixed with the formula to make Espresso or brew a single product, Mexican coffee beans can be said to have a unique flavor.
Mexican coffee is a coffee-producing area from Cottpe and Veracruz in the north to Plumas in the central Oaxaca region to Chiapas in the southernmost, and the flavor varies from region to region. Although there are many producing areas in Mexico, but because the quality stability is not high, so many attempts can be made to select the high quality ones. Basically, the coffee standards of Oaxaca and Chiapas are relatively neat. Chiapas is close to the Vevetnango region of Guatemala, so its flavor is similar. In fact, Mexico is also a big producer of organic coffee with organic certification. Generally speaking, Mexican coffee has a light flavor, but it is mild and delicate, and the flavor is good, so it is worth a try.
Columbia (Colombian) aroma 3.5 minutes brightness 4.5 minutes mellow 3.5 minutes flavor 4.5 points aftertaste 4.5 points
Suitable for baking: Medial/City/Full city/Espresso/Dark/French Columbia beans are one of the few coffee beans that range from shallow roasting to very deep roasting, from clean light roasting to deep roasting sweetness, in such a wide range
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