A brief introduction to the history and culture of the origin and development of clean and compact Latin American boutique coffee beans

Guatemala aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for roasting degree: Light/Medial/City light roasting, city degree can best show the characteristics of Guatemala coffee, too deep will reduce the fruit fragrance, if you like smoky flavor, you can roast close to two explosions, but still do not enter the principle of two explosions.

Because the United States is deeply involved in coffee farming in this country, and exploitation is also heavy, huge North American multinational groups control the vast majority of production areas, producing low-altitude, low-quality coffee at extremely low wages! These bad coffees do not represent real Guatemala coffee. In fact, Guatemala is blessed with excellent growing conditions, many of which are ideal for altitude, soil and climate conditions, so that it can produce the most complex and delicate coffee in the world. The most famous is Antigua, a volcanic region, where coffee is known for its smoky flavor and spices and fruit acids are not bad. Huehuetenango, to the north, has a more fruity but slightly lighter flavor than Antigua. In addition, coffee from Covin, Freijanes and Quiche also has its own characteristics. In recent years, coffee from Attitlan has occasionally been excellent.

El Salvador aroma 4 points brightness 4.5 points mellow 3 points flavor 4.5 points aftertaste 4.5 points

Roasting: City/Full city If you prefer a heavy flavor, you can bake it a little deeper.

The general impression of El Salvador is that it is a place with frequent wars, and it is indeed because years of civil war have prevented El Salvador's coffee beans from appearing on the international market. In fact, El Salvador's soil, height and climate are all available. It should not be difficult to produce coffee equivalent to Guatemala and Costa Rica. Moreover, coffee could be grown in El Salvador as early as the 19th century, and it was even once the most important cash crop in the country. In recent years, El Salvador's political stability and market economy have opened up, so its coffee beans have gradually emerged on the international market. Most Salvadoran coffee is certified organic coffee, taste is refreshing brightness, fruit aroma is also rich, flavor is slightly thicker than the coffee beans of several neighboring countries, the overall pull is quite good, I believe it should be better in the future, more and more excellent.

Panama aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Light/Medial/City light baking to medium baking, shallow to the end of a burst; the deepest also do not enter the second burst, otherwise it will lose its brightness clean characteristics, complexity will also be reduced.

Coffee distributors often joke that "good Hawaiian beans are Panama beans, good Jamaica blue beans are Panama beans, and good Costa Rican beans are Panama beans." Although it is a joke, what is revealed is that the world of fine coffee highly values Panama beans! Panama coffee beans are reasonably priced, of extremely high and consistent quality, and often easily outperform other famous coffee beans, which is why many Panama beans are passed off as other high-priced beans. Premium Panamanian coffee beans are complex and pure, with just the right amount of body and brightness. It is not an exaggeration to call them the best value coffee. Panamanian coffee is grown at quite high altitudes, and many famous estates have been operated for several generations, with a long tradition and rich experience, so the coffee produced is naturally of high quality.

Nicaragua aroma 3.5 points brightness 4 points mellow 3.5 points flavor 4 points aftertaste

City/Full city For those who prefer deep roast flavors, try Jinotega and Matagalpa, baking the second most intense beans, which are thick but balanced enough, with a strong bitter sweet flavor, perfect for full-cooked espresso. Of course, Nicaragua beans are also very suitable for medium baking, it is recommended to try.

Nicaragua, like most coffee-producing countries in Central America, has good growing conditions. Most of the high-grade coffee beans come from high-altitude plantations, and these beans will indicate "SHG grade"(Strictly High Grown). Most of Nicaragua grows traditional coffee varieties, such as tibeka, bourbon, national coffee, etc., and there are also some Caturra coffee trees. High quality Nicaragua coffee has the most classic flavor of coffee: thick texture, clean taste and overall balance. SHG is the only coffee in Central America without sharp acidity. Coffee in Nicaragua is often underestimated, with regions such as Chinotega and Matagalpa outperforming many Colombia coffees; Segovia is also good, somewhat similar to Mexico's Oaxaca.

Brazil aroma 3 points brightness 3.5 points mellow 3.5 points flavor 4 points aftertaste 4 points

Suitable for baking: City/Full city/Espresso The base beans used as espresso should not be baked too deep, because the altitude of the producing area is low, the density of the beans is low, and the pot produces coke bitterness under deep baking. It is best to start the pot before the second explosion. For high-grade Brazilian beans, there is a wider range of roasting, from city to middle of the second explosion.

Brazil is the largest coffee producer in the world, and its history can be traced back to the early 17th century. Although Brazil's coffee production is the largest in the world, most of it is low-quality Arabica coffee beans and robusta coffee beans. This is because many Brazilian coffees are grown in low-altitude, non-volcanic ash soils, and even grasslands with no trees at all. These inherent defects cannot be compensated by new agricultural techniques. So most of the boutique coffee world doesn't have a very good impression of Brazilian coffee. But that doesn't mean brazilian coffee isn't good enough to eat. In recent years brazilian coffee farmers have struggled to equate brazilian coffee with high-quality coffee, and the country's coffee association has helped in this regard. Their efforts have paid off, and the auction prices in the coffee market are quite beautiful. Brazil's three main coffee producing states are Bahia, Minas Gerais and Sao Paulo, but most of the best Brazilian beans come from Minas Gerais, and the most famous cirado is a small producing area in Minas Gerais. As for Santos,

(Santos) is the largest and oldest coffee export port, and beans labeled Santos can come from anywhere in Brazil, so it is not a useful regional or ranking indicator. Common Brazilian coffee beans not only have poor green appearance and uneven particle size, but importantly, they taste very mediocre and have no characteristics at all, and some have an unpleasant iodine smell. Good Brazilian beans come from old Bourbon coffee trees and smell distinctly stone fruit, sweet and low in acidity, with a bitter sweet taste of chocolate. Some people describe top Brazilian coffee as "Strictly Soft." Brazil beans have always been an essential ingredient in Espresso recipes because of their high fat content. A good Brazilian bean has all three elements of body, flavor, and sweetness, but it doesn't take away the flavor, providing the best stage for other coffees to express themselves.

Colombia, once the second-largest coffee producer after Brazil but now third, overtaken by Vietnam, is the world's largest supplier of washed beans. Colombia has become synonymous with good coffee after years of image building. Although the flavor is balanced, the texture is thick, the acidity is bright, and the aroma is OK, but on closer inspection, most of the Colombia beans are mediocre and have little personality. When choosing Colombia beans, you can't just look at the grade mark, but pay attention to the production area, because Colombia is currently graded according to the size of beans, so the Supremo or Excelso on the coffee bag refers to the size of beans rather than the quality, but the size of beans actually has no inevitable relationship with the flavor of the entrance, but the altitude of the origin and the taste are closely related, so this grading system is often criticized by people. In fact, most of them,

South American countries have moved to elevation grading, but only Colombia maintains the traditional grading system, and many Colombia coffee-makers have recognized this and begun to demand a change in the grading system. Colombia's famous large producing areas include Medellin, Armenia and Manizales, so MAM is sometimes seen on the bag of coffee, which means that the coffee beans may come from any of these three producing areas. Almost all of Colombia's finest coffee beans are grown on traditional small farms, which grow old coffee trees of the Typica species. The trees are good and the harvesting and handling procedures are careful, so the quality is extremely high, but the relative yield is also low.

Costa Rica aroma 3.5 points brightness 4.5 points mellow 3 points flavor 4.5 points aftertaste 4.5 points

Roasting level: Light/Medial/City If you want to show Costa Rica's perfect balance of flavor, you must not roast deeply. It is recommended that the City level can be used. Even the first explosion can be finished. At this time, the aroma and flavor will be combined. Close to the second explosion is the deepest limit of roasting. Do not enter the second explosion and waste good coffee beans.

Costa Rican coffee is praised by many gourmets as "complete coffee" because it is very balanced overall, the flavor is very clean and compact, the delicate acidity with green apple fragrance (sometimes citrus or plum fruit), the body is compact and not thin, after drinking the sweet taste of coffee will stay in the throat for a long time, so some people describe it as tasting "with perfect balance"! The best Costa Rican coffees have chocolate on the aftertaste. Costa Rica has a total of 130,000 large and small coffee plantations, the most famous of which are Tarrzu, near the Pacific coast in the south, and Sanshui River, north of the capital San Jose. Tres Rios, these areas are high altitude, good soil, so planting density is the most dense, coffee quality is quite stable, and the most famous of these many coffee farms is located in Tarasu, with a reputation of "tasting like a bell"(La Minita) Manor, La Minita Manor coffee is so excellent because of the cultivation of coffee trees to coffee beans are extremely careful and strict, in fact, the manor produces a lot of coffee beans a year, but qualified to hang La Minita name to sell the number is very small, the rest can only be screened to Tarasu coffee beans sold. Because Tarasu is too famous, the reputation of other producing areas is less known to the world, such as the Boers volcanic area and the Sanshui River producing area. The three volcanoes even produce excellent coffee in the northern Atlantic Ocean, such as Orosi. Another problem with strong brands is that many coffees that are clearly not Tarasu are mixed up with Tarasu photos, so trying them yourself is the only way not to be fooled.

Guatemala aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for roasting degree: Light/Medial/City light roasting, city degree can best show the characteristics of Guatemala coffee, too deep will reduce the fruit fragrance, if you like smoky flavor, you can roast close to two explosions, but still do not enter the principle of two explosions.

Because the United States is deeply involved in coffee farming in this country, and exploitation is also heavy, huge North American multinational groups control the vast majority of production areas, producing low-altitude, low-quality coffee at extremely low wages! These bad coffees do not represent real Guatemala coffee. In fact, Guatemala is blessed with excellent growing conditions, many of which are ideal for altitude, soil and climate conditions, so that it can produce the most complex and delicate coffee in the world. The most famous is Antigua, a volcanic region known for its smoky coffee, spices and fruit acids. Huehuetenango, to the north, has a more fruity but slightly lighter flavor than Antigua. In addition, coffee from Covin, Freijanes and Quiche also has its own characteristics. In recent years, coffee from Attitlan has occasionally been excellent.

Latin America

In 1721, French naval officer Gabriel Mathieu de Clieu took the first coffee sapling from Africa to Martinique in Latin America, which is the origin of coffee cultivation in Latin America. Because France was under Bourbon rule, Arabica coffee grown in Latin America took on another name that is still famous in the coffee industry today, Bourbon. Bourbon is now an important branch of Arabica coffee. The overall flavor of Latin American coffee is known for its balance, and all the flavors in coffee can be found in Latin American coffee. The widespread use of wet processing of green beans is also one of the characteristics of Latin American coffee, and the good processing process also makes its beans more uniform in size and less defective than African coffee.

Peru aroma 3 points brightness 4.5 points mellow 3 points flavor 4 points aftertaste 4 points

Roast level: Full city/Espresso/Dark Medium and deep roast are best for Peruvian coffee beans, too light to show flavor and sweetness.

Peruvian coffee was not common in the world before, and it was generally considered that its processing process was sloppy, so it was not evaluated well, which was the result of being monopolized by the state before. In fact, Peru's coffee growing conditions are excellent, and many of them are organically grown, so the quality of coffee beans has always been quite good. Peruvian coffee is famous for its production in Chanchamayo, while Notre and Cuzco are also occasionally excellent. Good Peruvian coffee beans have good texture, acidity and complexity, combining the brightness of Central American coffee with the body of South American coffee.

Mexico aroma 3 points brightness 4 points mellow 3 points flavor 4 points aftertaste 4 points

Roasting level: Full cityfull city, Roast to two explosions from the beginning of the pot, whether mixed with the formula to make Espresso or brewed items, Mexican coffee beans can be said to be unique flavor.

Mexican coffee is produced from Cotepe and Veracruz in the north to Pulmas in the central Oaxaca region to Chiapas in the southernmost region, and the flavors vary from region to region. Although Mexico has many producing areas, because the quality stability is not high, it has to try many ways to pick high quality coffee. Basically, the coffee levels in Oaxaca and Chiapas are relatively neat. Chiapas is adjacent to the Huehuetenango region of Guatemala, so its flavor is similar. Mexico is also a major producer of certified organic coffee. Generally speaking, Mexican coffee flavor is lighter, but mild and delicate, and the aroma is good, so it is worth a try.

Colombia aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Roast: Medial/City/Full city/Espresso/Dark/French Colombia beans are among the few roasted beans that range from light to dark, from light to clean to dark sweet

Colombia beans will have different styles.

Once the second largest coffee producer after Brazil, Colombia, now the world's largest supplier of washed beans, has been overtaken by Vietnam. Colombia has become synonymous with good coffee after years of image-building. Despite the balanced flavor, thick texture, famous sour taste and aroma, most Colombian beans are mediocre and have no personality if you taste them carefully. When choosing Colombian beans, you should not only look at the grade marks, but also pay attention to the producing areas, because Colombia is currently graded according to the size of beans, so the Supremo or Excelso on the coffee bag refers to the size of beans rather than the quality, but the size of beans is not necessarily related to the flavor of the entrance, but is closely related to the altitude of the place of origin and taste, so this grading system is often criticized. In fact, most of the medium,

South American countries have switched to altitude classification, and only Colombia maintains this traditional classification system, which many Colombian coffee makers have recognized and have begun to demand a change in the classification system.

Costa Rica (Costa Rica) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: if Light/Medial/City wants to show the perfect and balanced flavor of Costa Rica, it must not be deep baked, it is recommended that the degree of City can be done, or even the beans can be added as soon as the first explosion is over, then the flavor and flavor will be both, close to the second explosion is the deepest limit of baking, do not enter the second explosion and waste the best coffee beans.

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 producing areas are Tarrzu, near the southern Pacific coast, and Tres Rios, north of the capital San Jose. These areas have high elevation and good soil, so they have the densest planting density and stable coffee quality. Among these many coffee farms, the most famous is located in Tarasu. LaMinita Manor, which tastes as clear as a bell, the coffee at LaMinita is so good because it is careful and strict in everything from the planting of coffee trees to the handling of coffee beans. in fact, the estate produces not a small number of coffee beans a year, but very few of them are sold under the name of LaMinita, and the rest are selected to be sold only as 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.