Coffee Farm Lists
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A Brief Introduction to the Grindness and Roast Degree Treatment of Peruvian Fine Coffee with Balanced Taste
Peruvian Coffee: The quality of Peruvian coffee is comparable to any coffee in Central or South America. Flavor: balanced taste, good acidity Roast: medium to deep roast, good blend for all uses Market for general Peruvian coffee: private Comerade Export adores de Cafedel Peru
2017-03-06 taste balance peru fine coffee grind roast degree treatment method -
High quality Peruvian fine coffee origin estate varieties planting market price production situation brief introduction
In the mid-1970s, Peruvian coffee production was about 900,000 bags a year, and then steadily increased to about 1.3 million bags a year. Although there are private exporters buying coffee from remote areas through middlemen, the main market remains a government monopoly. The private Comera de Exportadores de Caf del Peru was established.
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A brief introduction to the description of Peruvian Coffee Flavor, Flavor and aroma characteristics of High quality and balanced production in America
In the mid-1970s, Peruvian coffee production was about 900000 bags a year, and then steadily increased to about 1.3 million bags a year. Although private exporters buy coffee in remote areas through middlemen, the main market is still monopolized by the government. Later, the private Peruvian Coffee exporters Association (Comerade Exportadores de Caf delPeru), which is committed to
2017-03-06 Quality quality balance America producing area Peru coffee flavor taste aroma -
El Salvador, once the world's fourth largest coffee producer, coffee cultivation climate altitude profile
Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top 10 cup tests come from these two producing areas, with an altitude of about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%), and mixed Pacamara, Duraai and Cadura only account for 3%. Coffee harvest season lasts from November
2017-03-06 once world fourth largest coffee country of origin el salvador cultivation situation climate sea -
A brief introduction to the present situation of Market Price production of High-quality Coffee in El Salvador
The current situation of coffee production is a natural and man-made disaster, which is a perfect description of the challenges facing the coffee industry in El Salvador. Despite getting rid of the haze of war, El Salvador's coffee production still faces challenges from time to time, including: 1998, hurricanes; 2001, earthquakes; 2002, volcanic eruptions; 2012, leaf rust
2017-03-06 El Salvador boutique coffee variety planting market price production current situation introduction -
A brief introduction to the Origin, Development, History and Culture of Pacamara Coffee in Ataisi Manor in El Salvador
Pacamara Variety profile: Pacamara Coffee is a hybrid of Pacas Pacas (a sudden mutation of bourbon) and giant bean Maragogype (elephant bean) found in El Salvador in the 1950s. It was first cultivated by researchers in El Salvador in 1958. Pacamara is a rare excellent variety under artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant.
2017-03-06 El Salvador Ataisi Manor Parka Mara Coffee Origin Development -
A brief introduction to the treatment method of grinding degree and baking degree of Salvadoran hybrid Parkmara coffee
[manor introduction]: FincaAtaisi Manor is located in the volcanic producing area of Izalco (Izakou), Sonsonate Province, El Salvador. Due to volcanoes, the soil of the manor is very rich in organic matter. The average elevation of the manor is about 1800 meters and the terrain is steep. It is one of the highest estates in the area. At present, the owner of the manor is managed by Mr. ReneMartin, the owner of the manor.
2017-03-06 El Salvador hybrids Parker Mara Coffee Grinding Baking degree treatment -
A brief introduction to the flavor and aroma characteristics of Salvadoran coffee, a specialty of Central America
The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agriculture, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market. In Cuscacbapa, El Salvador, coffee beans that have been packaged are about to be exported. Coffee from El Salvador
2017-03-06 Central America specialty El Salvador coffee flavor taste aroma characteristics description -
A brief introduction to the cup measurement results of the treatment method of grinding degree and roasting degree of Costa Rican coffee
Costa Rican coffee cultivation has a long history, but in the past 10 years, the new dry treatment method has become a trend, collectively known as the new method of honey treatment, honey treatment is a treatment between the sun method and water washing method. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and charring of the coffee.
2017-03-04 Costa Rica coffee grinding baking processing methods cup testing results introduction -
Looking for Organic Coffee beans Brother American speciality Costa Rican Coffee varieties brief introduction to planting Climate and altitude
Costa Rican coffee cultivation has a long history, but in the past 10 years, the new dry treatment method has become a trend, collectively known as the new method of honey treatment, honey treatment is a treatment between the sun method and water washing method. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and charring of the coffee.
2017-03-04 Looking for organic coffee beans America specialty Costa Rica coffee varieties planting -
History and Culture of Tarasu Coffee Origin in Costa Rica
Tarasu is located south of the country's capital, San Jos, and is one of the country's most prized coffee plantations. La Minita Tarrazu coffee is locally famous, but the production is limited, about 72600 kg per year, it is grown on a piece of land called La Minita, the land of the McAlpine family in Britain.
2017-03-04 Americas Region Costa Rica Country Tara Suva Coffee Coffee Origin Development -
Brief introduction of coffee flavor and flavor of Costa Rican manor La Minita Raminita boutique manor
As a result of my love for La Minita, I have introduced three La Minita beans, namely: Tara Zulamita, Costa Rica (La Minita's authentic brand beans of the same name) Guatemala Antigua Flower God (La Flor del), Columbiana exquisite model student (Reserva del Patron) these three beans can be seen from the picture, the appearance is really good.
2017-03-04 Costa Rica Manor Minita Lamy Nita boutique coffee flavor -
Brief introduction to the Market Price of Guatemala Fine Coffee Antigua Coffee Variety
The volcano once destroyed the once-prosperous capital in an instant, robbing it of all its prosperity and beauty overnight. After this subversive mountain city, the splendor has disappeared for more than 200 years, and Antigua has never swaggered again. After being dull, Antigua is now run by the last remaining Indians. These hardworking and strong Indians became later
2017-03-04 Guatemala boutique coffee Antioch variety planting market price profile volcano -
Introduction to the origin of fine coffee in Guatemala: planting situation of unique quality varieties, altitude and climate
Coffee was really introduced into Guatemala in 1750 by Father Jesuit, and the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. There are seven major coffee producing areas in Guatemala, and the flavor of the coffee produced in each area is different, but to sum up, all the coffee in Guatemala is
2017-03-04 Guatemala boutique coffee origin introduction uniqueness quality variety cultivation affection -
Brief introduction of Fine Coffee in Guatemala: origin, Development, History and Culture of Coffee in Guatemala
3. The coffee producing region of Guatemala is bordered by Mexico to the north, Honduras and El Salvador to the south, the Caribbean to the east and the Pacific Ocean to the west, with tropical rain forests, volcanic geology, plateau valleys and changeable microclimate. Guatemalan coffee once enjoyed a reputation as the best quality coffee in the world. The extra hard coffee beans here are full-grained, delicious and balanced.
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Brief introduction of coffee from eight major producing areas in Guatemala: Vera Coffee the producing area of Guatemalan Coffee
5. The Waiqiang Plateau (FraijanesPlateau): this area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is added to the sun.
2017-03-04 Guatemala eight producing areas Coffee profile Viv Origin Manor Huaiqiang Gao -
A brief introduction to the boutique coffee manor; Antigua coffee in Guatemala has a taste of fragrance.
Drinking pure Antigua coffee from Guatemala and playing a South American folk song. Our thoughts can be pulled far away, as far as we have never met before. The wise Mayans who once existed in the land of Guatemala, after a day's work under a coffee tree we have never seen before, they enjoyed authentic Guatemalan coffee after dinner and watched the sunset.
2017-03-04 Boutique coffee manor profile incense Guatemala producing area Antioch flavor mouth -
A brief introduction to the cup test results of the treatment method of grinding degree and roasting degree of Colombian fine coffee
Large-scale enterprise coffee farming land is distributed in the central and northern parts of China, and it is the main producing area of commercial beans, including the three major producing areas with a long history in the middle, such as Medeine, Amenia and Medillin,Armenia,Manizales, commonly known as [MAM]. It has a strong sour taste and typical Central American flavor. But Bucaramanca in the northeastern province of Santander has a low sour and bitter flavor.
2017-03-04 Columbia boutique coffee grinding baking processing methods cup testing results Jane -
Coffee tasting: how to taste a cup of coffee? Books about coffee
The fourth step, know the acidity: many friends do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour the coffee is, the better the coffee is. The sweet and sour substances in coffee are the complex substances of coffee flavor.
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Colombia Fine Coffee Flavor Aroma Description
At present, most of Colombia's estates adopt the mixed planting model of 70% Kadura and 30% Colombia. Delicious Tibica has disappeared. Colombia's overall coffee variety allocation, roughly presented Kadura 50%, Colombia 30%, Tibica 20%. Colombia is rich in topography, low in latitude and high in altitude, and has excellent conditions for fine coffee growth. Costa Rica's coffee region lies between three and eight degrees north latitude, which is low
2017-03-04 Colombia Fine Coffee Flavor Taste Aroma Characteristics Description Profile Eye