What kind of coffee are Starbucks coffee beans? what are the characteristics of 13 kinds of boutique coffee beans? Starbucks is good for coffee.

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The 13 kinds of coffee beans launched by Starbucks are Fengwu Xiangyun mixed coffee beans, Pike market roasted coffee beans, Kenyan coffee beans, Starbucks preferred coffee beans, Guatemala Antigua coffee beans, Ethiopian coffee beans, Colombian coffee beans, Starbucks breakfast coffee beans, Sumatra coffee beans, low-caffeine Xianglong comprehensive coffee beans, Italian roasted coffee beans, concentrated roasted coffee beans and Flora coffee beans. So what are the characteristics of these 13 kinds of coffee beans? Qianjie recommends several delicious coffee beans. Kenyan coffee Starbucks Kenya coffee beans were launched in 1971, the packaging of the African elephant has long been used in the iconic pattern of Kenyan coffee. Many people will describe the flavor of Kenyan coffee beans as African elephants: as thick as African elephants!

Kenya is located in eastern Africa, the equator runs through the central part of the country, and the Great Rift Valley stretches north and south. It is bordered by Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. There are many plateaus in the territory, with an average elevation of 1500 meters. The central peak of Kirinaga (Mount Kenya) is 5199 meters above sea level and the top of the mountain is covered with snow, making it the second highest peak in Africa. The main coffee producing areas in Kenya are six major producing areas, including: Thika, Kirinyaga, and the western side of Mount Kenya (Mt. Kenya West, Nyeri, Kiambu, Muranga. The harvest periods of the six major producing areas are all from October to December (the main production season) and from June to August (the by-product season). Coffee varieties in Kenya, the common coffee varieties are SL28, SL34, Ruiru11. In 1922, the Scott Agricultural Laboratory (Scott Labs) was established in Kenya to engage in coffee cultivation research. More than 10 years after its establishment, the laboratory selected SL28 and SL34 from 42 kinds of coffee, which provided a good start for the development of coffee industry. SL28 and SL34 are selected varieties after many times of cultivation. SL28 belongs to the bourbon gene group, with the original bourbon bright tonality and rich acid. The lineage of SL34 is closer to the gene of iron pickup, and its acid quality is milder than that of SL28. SL28 and SL34 currently account for 90% of Kenya's production, and South America is also actively introducing SL28 as a planting variety. The birth of Ruiru11 is due to the global outbreak of rust. At that time, many Arabica species suffered from diseases. In order not to reduce the yield of coffee, a hybrid variety Ruiru11 was developed, which had excellent disease resistance, but its flavor quality was far inferior to that of SL28 and SL34.

Kenya adopted the cycle repeated treatment method of washing after fermentation, harvested after the same day, screened the best quality coffee berries for peeling and fermentation, fermented for 24 hours, and washed with clean river water after 24 hours. Then, it was fermented again with clean river water for 24 hours, then washed, and repeated 3 times for 72 hours, so it was called Kenyan 72-hour fermentation water washing treatment, abbreviated as [K72].

Front street coffee Kenya Azaria coffee beans

Producing area: Kenya Sika producing area

Processing plant: Asali processing plant

Altitude: 1550mi 1750m

Rating: AA TOP

Variety: SL28,SL34

Treatment: 72-hour washing in Kenya

Front Street Coffee roasting parameters Kenya this bean is full and round. In order to fully show its bright and mellow acidity, Qianjie coffee is roasted lightly. Machine: Yang family 800N, raw beans 550g into soybeans temperature: 200℃ yellow point: 5mm 39 ℃ 30 ", 154.3 ℃ explosion: 8mm 390th 52", 187.3 ℃ development 25010 ", 191.6 ℃ out of the oven.

Qianjie Coffee suggestion Qianjie Coffee considering that this bean uses a medium-shallow baking method, it will use a filter cup with higher water temperature and faster flow rate, mainly because it is extracted from its bright acidity with high temperature. but do not want to be over-extracted because of high temperature, so choose the V60 filter cup with faster flow rate. Powder / water ratio: 1:15 15g powder: 225ml water temperature: 90 ℃ ~ 91 ℃ grinding degree: fine sugar size (20 standard sieve pass rate 80%)

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer when the water level drops to 2 grams (about 225 grams shown by the electronic scale). About 1 minute and 40 seconds. The filtration is completed, remove the filter cup and complete the extraction. Flavor: Asalia, Kenya, this coffee bean shows obvious aroma of black plum virgin fruit in dry aroma, while wet fragrance shows strong caramel aroma. Guatemala Antigua Coffee Antigua is the most famous coffee producing area in Guatemala and is said to be the birthplace of Guatemalan coffee. Rich volcanic soil, low humidity, plenty of sunshine and cool nights characterize the region and make it the most outstanding coffee in Guatemala. The valley around the town of Antigua (hence the name of the area) is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Among them, Volcan Fuego is an active volcano! As a result of irregular outbreaks, the soil in this producing area is rich in minerals, and there are also a large number of primeval forests in the producing area, so that the soil is rich in potassium ions, and the two add up to an endless stream of nutritious and healthy growth of coffee plants in Antigua. The climate here is mild all the year round and has a stable humidity (65%), which makes it the most suitable place to grow coffee, and the local climate change is not as extreme as in other areas during the dry and rainy seasons. causes coffee to grow slowly in valleys above 1500 meters above sea level. Because Antigua is a closed valley, it avoids serious soil erosion. All the unique environment, so that Antigua always maintain a stable and excellent quality.

Qianjie Coffee Guatemala Raminita Flower God

Country: Guatemala

Producing area: Antigua

Manor: Raminita Manor

Altitude: 1200-1600m

Treatment: washing

Varieties: bourbon, Kaddura, Kaduai

The estate introduces Raminita as a famous raw bean processing plant for boutique coffee, La Flor, the flower god of Guatemala, Reserva det Patron, the Colombian model student, namely Raminita International Coffee Export Company, and Hacienda La Minita Raminita Manor, the flagship estate of Tarazu in Costa Rica. The Raminita family founded their own coffee brand "La Flor del Cafe" in Guatemala, which means "Coffee Flower" and translated into Chinese as "Flower God". Raminita family has a good reputation for the handling and quality control of raw beans, providing the highest standard of planting and processing technology in the industry, and directly sending personnel to Guatemala to participate in quality control. Raminita Flower God is from its star products, produced by Pastores mill, a well-known local processing plant in Guatemala, and its quality is under the strict supervision of Raminita, from purchasing raw beans to washing, sun treatment and other procedures, in accordance with Raminita's strict gate procedures, strictly supervising the whole process of Huasheng coffee from planting to packaging, these tedious procedures All to ensure that the Pastores mill processing plant provides the best quality coffee beans. The coffee varieties purchased from Qianjie Coffee are bourbon and Kaddura. Bourbon is a natural variety of iron pickup, juxtaposed with iron pickup as an ancient variety of good quality, beans are slightly smaller and round than tin pickup. Kaddura is a natural variety of bourbon with fresh lemon and citrus acidity on the palate and slightly less sweetness than iron pickup and bourbon.

This batch of flower gods purchased by Qianjie coffee is washed. First of all, the picked coffee cherries are poured into a large tank, the underdeveloped inferior beans will surface, and the ripe and full fruits will sink to the bottom of the water. At this time, the defective beans (fruits) floating on the surface will be removed. Then use the pulp sieving machine to remove the outer skin and pulp of the coffee fruit, when the coffee beans are still attached to a layer of slippery pectin. Then put the coffee beans with pectin in a fermentation tank for 16 hours and 36 hours, during which the microbes will decompose the pectin. After the fermentation is completed, a large amount of water is used to remove the pectin residue from the coffee beans. Finally, the washed coffee beans are dried so that the moisture content is reduced to 1014%. Then use the peeling machine to remove the endocarp, that is, to complete the processing.

Qianjie Coffee roasting parameters Flower God this bean is of high quality and full color. Qianjie Coffee uses medium-light roasting in order to highlight the bright acidity of this coffee while retaining the unique flavor of Guatemalan coffee. Machine: Yangjia 800N, raw beans 550g into soybeans temperature: 200℃ turn yellow point: 4 times green 39th 50149 ℃ burst point: 880 ℃ explodes and develops 1x 50 ", 195.3 ℃ comes out

Qianjie Coffee suggestion Qianjie Coffee considering that this bean uses a medium-shallow baking method, it will use a filter cup with higher water temperature and faster flow rate, mainly because it is extracted from its bright acidity with high temperature. but do not want to be over-extracted because of high temperature, so choose the V60 filter cup with faster flow rate. Powder quantity: 15g Powder / Water ratio: 1:15 Water temperature: 91 ℃ Grinding degree: fine Sugar size (78% pass rate of No. 20 standard sieve)

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer when the water level drops to 2 grams (about 225 grams shown by the electronic scale). About 1 minute and 40 seconds. Remove the filter cup and finish the extraction. Flavor: unique floral aroma combined with supple and fresh citrus flavor, so that the flower and fruit sweet interweave a full personality but perfect harmony, similar to the red wine aftertaste with a little smoke taste, laying out the Hua Shen coffee-satin elegant and meticulous style.

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