What are the characteristics of American coffee beans? What are the unique flavors of American coffee beans?

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FrontStreet Coffee - Characteristics of American Coffee

Panama

One of the most important reasons for Panama's unique coffee quality is its microclimate. Bordering Costa Rica and Colombia, Panama's east-to-west environment allows cold air currents to flow through the central mountain range and converge above 6,500 feet, creating a very unique microclimate in the Boquete and Volcán Candela regions. This has made these areas the main coffee-producing regions of Panama. The surrounding land is rich in nutrients, and these fertile soils provide perfect cultivation conditions for coffee growth, shaping numerous unique, high-quality coffees.

Panama coffee is world-famous for Geisha, and the reason is inseparable from Panama's unique natural geographical conditions. Moderate body, smooth mouthfeel, delicate acidity, balanced flavor values, plus subtle notes of caramel, chocolate, citrus, and jasmine flowers.

Panama: A country in Central America.

Boquete: A famous coffee-producing region, a town in the Chiriqui province.

Washed: Water washing processing removes the skin, pulp, and mucilage before drying; it's guided to a clean water tank and soaked in water for fermentation. Characteristics: noticeable acidity, good cleanliness, medium body, high stability.

Varieties: Due to the historical reasons of the estate, in pursuit of yield at that time, early Geisha varieties were mixed with Caturra and Catuai varieties for cultivation. To facilitate harvesting, coffee farmers did not reclassify them but directly processed all three varieties together. Geisha, Caturra, and Catuai are coffee bean varieties.

Guatemala

Guatemala's central region grows world-renowned, exceptionally flavorful coffee. The coffee beans here mostly have a charcoal-roasted flavor, cocoa aroma, though with slightly stronger acidity.

This is the most familiar coffee bean to Japanese people. The first production area is San Marcos, located in the mountainous region adjacent to Mexico. The second production area is the difficult-to-reach Cesar del Nango. Other famous regions include Cobán and Antigua. Slightly acidic, fragrant, and smooth, it's the best material for blended coffee. Its classification is divided into seven grades according to altitude. Higher altitude coffees are more fragrant, while lower altitude coffee beans have lower quality.

Flavor characteristics: Bitter and aromatic, excellent mouthfeel.

Guatemala: A country in Latin America.

El Injerto: One of the world's top coffee estates, El Injerto Estate is located on the famous Vivette Nango plateau in Guatemala. The Aguirre family has been growing coffee there since 1900. The estate name "Injerto" comes from a local fruit name. El Injerto Estate (also translated as Grafted Estate).

Pandora Fatima: In the bid for El Injerto Estate, they specially launched the "BEST El Injerto" series. This batch from Pandora area won the COE championship.

Pacamara: A coffee variety, discovered in El Salvador in the 1950s, it's a hybrid of Pacas (a sudden mutation of Bourbon variety) and Maragogype (elephant bean).

Washed: Water washing processing removes the skin, pulp, and mucilage before drying; it's guided to a clean water tank and soaked in water for fermentation. Characteristics: noticeable acidity, good cleanliness, medium body, high stability.

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