Decaffeinated coffee English Decaf Ethiopian decaffeinated coffee-tanned Shakiso G1 coffee
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Ethiopia low caffeine series Shakiso G1 tanning Ethiopia Decaf Shakisso G1 Natural
0.1% very low caffeine is very refreshing.
Mountain Water Decaf uses mountain spring water from Mexico's highest peak, Pico de Orizaba (5500m above sea level), to remove caffeine. It belongs to a non-chemical decaffeinated process, similar to the Swiss water treatment model, except that Mountain Water pays more attention to restoring the original flavor of coffee, especially the "positive" flavor.
Billed as 100% chemical-free, processed coffee beans contain less than 0.1% caffeine after roasting (in line with Canadian and international standards. Decaf coffee is required to contain no more than 0.3% caffeine in brewed coffee. That means no more than 5 milligrams of caffeine in a cup of decaf.
Shaqisuo is the most attractive micro-producing area in the Guji producing area, which is located in the southeast of Yejia Shifei, with an average altitude of more than 1800 meters. The fertile black soil (Vertisol) and significant temperature difference between day and night make the local have various local conditions for producing high-quality boutique coffee.
The sources of local coffee production almost all belong to the form of individual small farmers. At the arrival of the production season, the ripe red transparent berries from their neighbors are picked and sent to the processing plant, placed on a well-ventilated African scaffolding to control the temperature and fermentation degree, and after the pulp is removed, the water content is reduced to between 11.5% and 12%. When the post-processing and static operations are completed, the export is done through the competitive bidding system of the ECX Ethiopia Commodity Exchange.
Palate description: classic sun style, ripe fruit flavor, peach and mixed berry, cocoa, long, lively and varied fruit.
36 aromas of coffee: Maple syrup, lemon and citrus, honey, cream, coffee flowers
- Prev
Where does Starbucks decaf come from? Starbucks decaf coffee introduction to Starbucks homemade coffee beans
For professional baristas, please follow the Coffee Workshop (Wechat official account cafe_style), made from the best Latin American coffee beans, bringing a drupe and cocoa-like taste, especially the roasted natural sweetness in the aftertaste. Low-caffeine treatment: natural decaf processing: Latin America (Brazil, Costa Rica)
- Next
Bidding and non-bidding Coffee details what is the difference between red and blue
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style). Generally speaking, our common competition beans are the best quality coffee in that country, and we will adopt online auction to enable buyers all over the world to bid for coffee beans in an open and transparent manner, and define these coffee beans as competition batch beans, which are centrally stored in a unified warehouse.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?