Latin American coffee bean characteristics Grinding scale Growing environment Origin flavor characteristics Description
Characteristics of Latin American Coffee beans description of Flavor characteristics of planting Environment and producing area
The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee. A good processing process also makes its beans larger and more uniform than African coffee, with a lower defect rate.
Central and South America is the largest coffee producing area in the world, and there are countless boutique coffee here. Take Colombia, Guatemala or Brazil as an example, good coffee is enough to make people dazzling. What is the resource advantage that makes Central and South America so good?
In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica.
High altitude hard beans (SHB,Strictly Hard Bean), the best performance of Guatemalan coffee, have very strong acidity, floral and fruity aromas, medium to full consistency and high complexity, and are the best representative of simple style. The most famous producing area in Guatemala is Antigua, while other regions such as Huehuetenango and San Marcos also produce high quality coffee beans.
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Description of Taste and Flavor of Solar Sidama Coffee Bean A brief introduction to the planting Environment and production area
Description of Taste and Flavor of Solar Sidama Coffee beans A brief introduction to the growing Environment and producing areas the refined washing treatment of raw coffee beans can be traced back to the mid-18th century. In the process of refining, the pulp of coffee red fruit should be removed first. Then use a fermentation tank to remove the residual mucous membrane on the inner pericarp, followed by cleaning and drying dry aromas: berries, tropical fruits, fermented wine, dates, tea.
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Nicaraguan Coffee Flavor description Taste Grinding scale Origin treatment
There are many kinds of saltwater fish in the lake, such as crocodiles, sharks, sea turtles and so on. Sharks swim to the lake along the San Juan River from the Caribbean Sea, so swimming is prohibited in Lake Nicaragua. Watching large and small groups of turtles climb up the reef to bask in the sun is a view by the lake. There are green trees on the shore of Lake Nicaragua.
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