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Introduction to the story of the flavor description of the roast degree of coffee beans in Latin America

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, Latin American coffee beans characteristic roasting degree flavor description before the introduction to the growth conditions are relatively high, and more delicate, but of good quality, containing 1% of the unit weight of caffeine. The latter is much stronger than the strong, with low environmental requirements, low altitude, cold resistance and even can prevent their own virus, but the taste is more astringent, the coffee contained.

Introduction to taste description of roasting degree and flavor of Latin American coffee beans

Characteristics of coffee beans in Latin America

The previous requirements for growth conditions are relatively high, and more "delicate", but the quality is good, containing 1% of the unit weight of caffeine. The latter is much stronger than the strong, with low environmental requirements, low altitude, cold resistance and even prevention of their own virus, but it tastes astringent and contains twice as much caffeine as the former.

Costa Rican coffee is praised as "complete coffee" by many gourmets, because it is very balanced, the flavor is very clean and tight, the delicate sour taste with green apple (sometimes citrus or plum fruit), the body is tight but not thin, and the sweetness of the coffee will stay in the throat for a long time, so some people describe it as "perfectly balanced"! The best Costa Rican coffee has a chocolate flavor in its aftertaste. There are a total of 130, 000 coffee farms in Costa Rica, the most famous of which are Tarrzu, near the southern Pacific coast, and Tres Rios, north of the capital San Jose.

These areas have high altitude and good soil, so the planting density is the densest and the quality of coffee is quite stable. Among these many coffee estates, the most famous is LaMinita Manor, which has a reputation of "tasting as clear as a bell". The coffee in LaMinita Manor is so excellent because everything from the planting of coffee trees to the handling of coffee beans is extremely careful and strict. In fact, the manor produces a lot of coffee beans in a year.

But the number that qualifies for sale under the name La Minita is so small that the rest can only be sold as coffee beans from the Tarasu region. Because Tarasu is so famous, the fame of other producing areas is less known to the world, such as the Bols volcanic area and the Sanshui River producing area. The three major volcanic areas even produce excellent coffee in Orosi and so on on the north side of the Atlantic Ocean. Another problem with strong brands is that many coffees that are not produced in Tarasu are also mixed with fish eyes and pictures of Tarasu, so it is the only way to try it in person.