Acidity and taste of coffee beans in Latin America A brief introduction to the origin of regional flavor description

Acidity and taste of coffee beans in Latin America A brief introduction to the origin of regional flavor description

The best Nicaraguan coffee beans generally come from Matagalpa, Jinotega and Segovia, with moderate acidity, plump and low-key, round and soup-like consistency, and rich in diversified fruit tonality.

Costa Rica Costa Rica

The best quality Costa Rican coffee beans are generally from the extremely hard bean (SHB) grade, its beans are large, clear flavor, bright and strong acidity, full consistency. Costa Rican coffee beans are mainly good at aftertaste and strong flavor, but they are not particularly outstanding in terms of complexity and variability. Costa Rica produces a lot of excellent manor coffee beans, including the famous La Minita Manor.

Panama Panama

Panama's boutique coffee beans are mainly concentrated in Boquete, near the Costa Rican border, which lies on the slopes of Mount Baru. Most Panamanian boutique coffee beans have a delicate, sweet and pleasing flavor, medium consistency, lively and delicate acidity, and some even have floral and fruity flavors. In addition, some of the stronger coffee beans have acidity as strong as red wine, and the best performers can even keep pace with Guatemalan and Costa Rican coffee beans.

Jamaica Jamaica

Authentic Jamaican Blue Mountain Coffee is grown at an altitude of more than 3000 feet above sea level in the Blue Mountains. It is full of consistency, moderate acidity, high complexity and a sense of balance. But sometimes it may destroy all the previous advantages with a faint musty smell.