Costa Rica Don Pearl Microprocessing Field Peak Manor Kadura Red Honey Processing Fine Coffee Bean Shell
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Treatment of Kaddura Red Honey in the Peak Manor of Tang Zhuer Microprocessing Farm in Costa Rica
West Valley Don Joel La Cumbre Caturra Red Honey
Flavor description:
The first part is the sweet and sour taste of citrus, grapefruit and lemon.
The middle and back section has the taste of caramel and nuts.
The whole has a whipped cream taste, very smooth.
The seven main coffee producing areas in Costa Rica are from northwest to southeast.
Along with the inland central plateau.
The fertile volcanic ash of Costa Rican volcanic terrain,
Mild and suitable temperature and stable and abundant rainfall
It is one of the reasons why coffee has become one of the main agricultural products in Colombia.
As the coffee industry in Colombia began to develop since the middle of the 18th century.
Coffee was first introduced into Central America to grow.
It has a long history, so the coffee organization has a complete system from production to marketing.
Costa Rican coffee has always been recognized by the world in terms of quality and quantity.
And was rated as a world-class high-quality coffee.
Everyone's taste is not necessarily what they like.
You can consider buying a small amount and trying different baking degrees.
Soy beans in an explosion
Drop the beans at the end of the explosion.
Drop the beans from the end of the first explosion to the second explosion.
Touch the beans under the second explosion.
Put the beans into the second explosion for 10-15 seconds
The second explosion of dense beans
I hope you bakers can find a more favorite flavor.
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There's something I need to explain to you.
Coffee beans are agricultural products.
Will vary a little from year to year due to climate change.
If you feel a little different, please forgive me!
Consider other coffee beans next time.
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The greener the appearance of raw beans, the more moisture.
During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.
It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)
The more whitening parts, the less moisture.
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Some coffee beans are emerald green and have more flavor after baking.
Some are whitening and taste better after baking.
There are many skills in the baking process.
The same degree of baking but different curves of time and temperature
The taste is also slightly different, and everyone's favorite flavor is not necessarily.
You can try different baking degrees to see which one you prefer.
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Description of Flavor and Taste of Fine Coffee beans washed by Tibica seed K72 in Santa Ferrisa Manor, Guatemala
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Guatemala Santa Felisa Typica K Mel 72 Guatemala San Felicia Manor Tibica seed Kenya 72 hours washing method Flavor description: Jasmine, lemongrass, chocolate, pistachios, drupes, delicate malic acid, caramel tail lasting national danger
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Costa Rica Tara Pearl San Francisco Manor 1900 meters Kadura White Honey Processing Fine Coffee Beans
Weixin Official Accounts cafe_style) 134 Central American Costa Rica Tara Pearl Giant House Microprocessor San Francisco Manor 1900 M. Caturra White Honey Processing La Casona San Francisco 1900 Caturra White Honey Flavor Description: Dry fragrance is lime and orange peel, and when drinking, citrus, orange, green tea
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