Which countries in Latin America grow coffee?

Which countries in Latin America grow coffee?

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. 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.

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.

Coffee trees can only grow in the tropics and subtropics. Coffee trees can grow in different climates, soils, elevations and rainfall in the middle of the "coffee belt". Coffee trees thrive in the hot and humid canyons and forest rainforests of Africa; it still produces high-quality coffee beans in cold, foggy, windy Central America; and in the Caribbean, where the climate is changeable, drought and torrential rain, it still blossoms and bears fruit. These factors are the secret that coffee beans have different flavors and a wide variety.

Coffee farmers who produce low-grade coffee beans like to use labor-saving methods to harvest beans, but in this way, because the quality is not pure, it impairs the flavor of coffee and lowers the grade of coffee. The way to pick coffee beans in some parts of Africa is to shake coffee trees, shake the fruit off the ground, and pick it up from the ground before the fruit is injured and rotten. Secondary coffee is produced in most parts of Brazil, where coffee is picked by plucking all the leaves, flowers, overheated and green fruits from the branches at a time, and it takes two years for such damaged coffee trees to return to normal.