Introduction to the flavor and taste of sun-dried beans in the Aramo treatment Plant of Cochel Cooperative in Ethiopia
For professional baristas, please follow the coffee workshop (Wechat official account qianjiecoffee)
Cochell Cooperative Aramo processing Plant of Ethiopia Solar Bean
Kocher Kochel is a small production area of Yegashev, and the Aramo processing plant is the processing plant of Kochel Kocher, so Kocher thinks they are all the same, maybe from the same area but from different treatment plants, but usually not the same batch, and the flavor is different of course.
In Ethiopia, except for private large farms, the raw beans you buy may come from traders with export licenses, processing plants, or cooperatives that are uniformly acquired, which do not guarantee quality. Cooperatives and processing plants have fewer rules and restrictions and are more flexible.
This batch of sun-dried beans from the Kocher Aramo processing plant actually contains native local varieties. In the project study, cooperatives and government units found that the flavor of the cup test was consistent with that of haze and Konga (Kongjia). It was as clean and clear as flowers blooming slowly, rather than flowers in full bloom, which is really worth tasting.
Property Characteristics: farm characteristics
Farmer Farm owner: Various small producers different kinds of small farmers
City city: the town of Chalalacku is located in the Borena Borena district in southern Ethiopia
Region producing area: Yirgacheffe, Kochere Yejakochel
Grade level: G1
Country country: Ethiopia
Altitude altitude: 1850-2000 m
Farm Size farm area: 10, 000 coffee workers
Coffee Characteristics: coffee characteristics
Variety varieties: local traditional wild varieties of Heirloom
Processing System treatment: solarization
Appearance appearance: 22 Screen (22 mesh)
Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.
Aroma aroma / flavor flavor: nuts, peanuts, almonds, strawberry cookies, chocolate
Sour: grapes, litchi, cherries, old lemon slices
The complexity of complex is similar to that of other: very fresh, silky, emulsified, less fermented fruit, and sweet aftertaste.
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Kenya Gatugi professional washing plant environment description of coffee bean flavor
Professional baristas Please follow the Coffee Workshop (Wechat official account qianjiecoffee) Kenya is a country that produces fine coffee. Only the traditional Arabica was introduced from Britain in 1900, and it was not until 1950 that the best bourbon varieties of SL28 and SL34 appeared in Kenya today. Most of the coffee beans are graded by the Kenya Coffee Bureau and then at the auction venue.
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Introduction to the flavor and taste of coffee beans described by the characteristics of Kenya Xinya Muiri farm
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account qianjiecoffee) Kenya Muiri farm Kenya is a model country for producing fine coffee beans. Coffee was introduced from Britain in 1900. only traditional Arabica did not have the best bourbon species of SL28 and SL34 in Kenya until 1950, all of which were collected and treated.
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