Flavor and flavor characteristics of boutique coffee beans in San Pedro Manor, Puerto Rico

In fact, any kind of coffee will be given a unique flavor due to its origin, just like different music styles will always give you different feelings. Puerto Rico's Yaoco coffee has the characteristics of fine coffee, it is very stable acidity, full particles, full flavor, aroma. The reason why Yaokot chose coffee beans better than other producing areas on the island is that it is planted in the mountainous areas at high altitude, so it grows slowly and has rich fruit flavor; and it uses ancient coffee trees, although the yield is less, but the flavor is unique, which is unmatched by some new trees. Thanks to abundant rainfall, rich soil and a microclimate zone at high altitudes, Yaoko coffee has all the qualities required of a gourmet coffee. Of course, Yao Ke coffee cannot be separated from the hard work of those coffee workers, from planting coffee seedlings to post-harvest processing are managed by them.

Each coffee has its own unique taste, when you taste Yaoko coffee, you will feel the unique acidic taste of Central American coffee, which is the most characteristic taste of Caribbean island coffee, so some people compare Yaoko coffee to the most attractive tongue coffee.

Puerto Rico's coffee industry has a very optimistic outlook, ranking sixth in the world in terms of total exports, and most of its coffee is shipped to Europe, including France, Italy and Spain. Coffee plantations flourished in Puerto Rico until the 19th century. Unfortunately, the rise of sugar cane and drug cultivation, as well as the impact of hurricanes and war, made the coffee industry in Puerto Rico lag behind.

Today, coffee from Puerto Rico is exported to all parts of the world. Because coffee in this country is generally carefully cultivated, pure taste, aroma, heavy particles, among which the best is among the world famous brands. The best coffee belongs to Yauco Selecto, which means "select." Grand Lares Yauco is grown in the south-west of the island and Lares coffee in the south-central part.

Grown on three farms in the south-west of the island, Yocote's choice coffee has a strong aroma and a long aftertaste. This coffee sells at a high price and its aroma rivals that of any other coffee variety in the world. In the Yauco region, the coffee is owned and operated by local plantation owners. The mountain climate here is mild, the plants have a long maturity period (from October to February of the following year), and the soil is of high quality clay. Some older varieties of Arabica coffee are grown here, although their yields are lower than those of other varieties, but they are generally of high quality. The people here have been adopting an ecologically conservative, intensive farming method, using only low-toxicity fertilizers and chemicals, and adopting mixed crop cultivation measures to make the soil more fertile. When it came time to pick the beans, people walked back and forth between the trees, picking only the fully ripe beans, which were then washed in a roller for 48 hours.

Yocote Select beans are kept in their shells until they are shipped, and the skins are not removed until the order is shipped to ensure optimum freshness. U.S. government officials, such as the FDA and USEA, are also present at the time of shipment submission and work to monitor compliance with federal regulations. There are also staff from local evaluation committees who take samples of one bag out of every 50 bags and qualify them using international gauges.

Yocote Choice is a mesmerizing coffee, full of flavor, no bitterness, rich nutrition, fruity flavor, worthy of all coffee lovers to savor

Puerto Rico's coffee beans are carefully grown, pure, aromatic, and granular. The best coffee is Yauco Selecto, which means "selected." Grown only on three farms in the south-west of the island, San Pedro, Caracolillo and La Juanita, Yocote Coffee has a strong aroma and a long aftertaste, making it a true premium coffee. The hilly areas southwest of Puerto Rico have mild climates, long maturity periods (October to February), and good clay soils. The people here have been using an eco-friendly, intensive cultivation method, picking only fully ripe beans and then rinsing them in a roller for 48 hours. Yocote Select coffee beans are kept in sheepskin shells until they are marketed and removed when ordered to ensure optimum freshness. U.S. government officials, such as the FDA and USEA, are present at the time of the transaction to monitor compliance with federal regulations. There are expert reviewers who sample coffee at random from every 50 bags and use international gauges to verify the quality of the beans, all to ensure that the real Yocote selection coffee is a good deal, and Jaime Fortuno, president of Escogido Yauco, quietly pays attention to all this work every year, even to the smallest details. Fortuno is an investment banker and a graduate of Harvard Business School. He was determined to seize every opportunity to open up a market for premium coffee in Puerto Rico. He expects a maximum annual production of 3000 bags of 45 kilograms each, which is less than 1 percent of the island's total coffee production.

That's why Puerto Rico and Puerto Rico Yuco Selecto are different. Yuco Selecto is the estate bean, a joint brand of San Pedro, Caracolillo and La Juanita in Puerto Rico.

Island Coffee-Puerto Rico