Flavor characteristics of Xidamoguji Coffee in the Sun
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamori, and even in Cedar Morri is a remote area far from most coffee producing areas, and another famous local product is gold ore. Miners, land, ethnicity and other factors also destabilized the region in 2006. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands. Flavor: blueberry, orange, plum, blueberry
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The key to good coffee how to determine the thickness of ground coffee
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) the fineness of the coffee workshop (official account Coffee) is the best way to control the bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent bitter products such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract high molecular weight astringent bitterness, but the middle molecular weight is sweet.
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South American coffee recommends the unique coffee flavor of South America.
Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) South America is rich in coffee beans, especially in Bolivia, the unique rainforest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. The aroma of Bolivian coffee is rich and unique, whether it is the aroma of ground beans or the aroma of coffee produced.
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