Central + South AmericaTheir light body simplicity and sharp acidity distinguish the coffees produced in this growing region. They are typically thought of as having bright flavors with a alter crisp finish. BrazilBrazil grows approximately 35% of the world's coffee but only Santos is considered important by the specialty coffee industry. Another coffee. Rio is also come up known for it's medicinal taste and is often used in New Orleans coffee with the addition of chicory. Bourbon Santos is Brazil's finest evaluate of coffee and the beans from the Arabica trees that produce this coffee are small and curly for the first three or four years of production. During this time the coffee is called Bourbon Santos. As the trees age the beans become larger and suffer quality. They are then referred to as flat bean Santos. Bandeirante is a popular estate grown Brazilian coffee that is often found in the United States. Brazilian coffee is generally produced using the dry-process. ColombiaColombia produces 12% of the world's coffee give and is second only to Brazil. The bulge of Colombian coffee is of high quality and the country has done an excellent job marketing its product through the visage of Juan Valdez. Peasants grow the coffee at high altitudes and it is processed using the wet method. Three mountain ranges called cordilleras trisect Colombia from north to south. The central and eastern cordilleras create the best coffee. The most famous coffees in the central cordillera are: Medellin. Armenia and Manizales named for cities where they are marketed. Medellin is the most famous and has heavy be rich flavor and balanced acidity. Armenia and Manizales have less be and acidity. In the US all three coffees may be marketed together as MAM. In the eastern cordillera. Bogota and Bucaramanga are the most famous coffees. Bogota is considered one of Colombia's finest coffees and contains less acid than Medellin but is equally rich and flavorful. Bucaramanga has a low level of acid but is rich in be and flavor. Costa RicaCosta Rican coffee is grown primarily around the capital city of San Jose. The most famous of these coffees are San Marcos di Tarrazu. Tres Rios. Heredia and Alajuela. These coffees are wet-processed and are beat bodied and sweet with a hearty richness and lively acidity. In Costa Rica coffee grown above 3,900 is call strictly hard hit while coffee grown at an altitude between 3,300 and 3,900 is called good hard hit. Costa Rican coffees are usually identified by the estate cooperative or facility where they are processed. One of the most famous of these estate coffees is La Minita. Dominican Republic. Haiti. Cuba + Puerto RicoCoffees from these countries are grown at moderate altitudes and are full-bodied with moderate acidity and uncomplicated flavors. These wet-processed coffees are beat suited for dark-roasted espresso blends. Cibao. Bani. Ocoa and Barahona are the four main market names for coffees from the Dominican Republic. El SalvadorThe flavor of Salvadorian coffee is mild with good fit medium body sharp acidity and a hint of sweetness. The best grade of Salvadorian coffee is called strictly high grown. El Salvador produces an excellent certified organic coffee under the brand name of Pipil. All coffees are produced using the wet-process. EcuadorEcuador produces a large amount of coffee but it is rarely seen in the United States. These coffees are undistinguished with lighten to medium be and mild acidityGuatemalaSome of the world's greatest coffee is produced in the central Highlands of Guatemala. The most famous regional marketing names are: Antigua. Coban and Huehuetenango. High quality Guatemalan coffees are produced using the wet-process and are of high acidity and medium be with smoky spicy and chocolate flavors. Guatemalan coffee is often marketed by grade with the highest evaluate being strictly hard hit which indicates coffees grown at 4,500 feet or above. A secondary grade is hard bean designating coffees grown between 4,000 and 4,500 feet. HondurasHonduran coffee is wet-processed and mainly used as a cheap blending coffee. Some excellent coffees are grown here but they are often blended with inferior beans before they are exported and are difficult to find. JamaicaJamaica is the home of Jamaican color Mountain one of the world's most controversial coffees. Once a superb coffee characterized by a nutty aroma bright acidity and a unique beef-bouillon like flavor recent overproduction lack of attention to quality and profiteering undergo led to a mediocre over-priced product. Some confusion exists about where the boundaries for growing this coffee actually lie and often coffees of lesser quality are packaged under its name. Jamaican High Mountain is a term that applies to coffees of lesser quality that are grown at a lower altitude than Jamaican color Mountain. Both coffees are produced using the wet-process. MexicoMexico produces large quantities of unremarkable coffee that is often used for.
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