[introduction to single Coffee] what is single coffee? Flavor characteristics of individual coffee beans in Daquan

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Individual coffee beans

What is a single coffee growth belt?

The grading of coffee

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What is a single coffee?

Individual coffee beans: coffee marked as specific coffee produced in a specific country, producing area, or manor.

-Ethiopia-Yega Schiffe (EthiopiaYirgacheffe)

-Sumatra-Ikanda Manning (Sumatra Iskandar)-Guatemala-Antigua (GuatemalaAntigua)

By tasting individual coffee beans, you can understand the characteristics and flavor of coffee in a certain country or region.

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Coffee growth zone

Cultivation conditions of coffee trees:

-the average annual rainfall is 1500 Murray 2000 mm.-and the average temperature is about 20 degrees.

-areas where there will be no frost.

Coffee growth zone (CoffeeZone or CoffeeBelt)

-distributed in the circular zone of the Tropic of Cancer

-the temperature and annual rainfall are about the same, and there is plenty of sunshine and fertile soil

Main producing areas:

-Central and South America, Africa, Asia, southern Arabian Peninsula and Oceania

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South America: less bitter, less sour, neutral taste Central America: fruity in the fragrance

Rich aroma, bitter taste, more

Do not have a rich and full taste

Full-bodied and wild flavor

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The grading of coffee

Classification method

Market name

Coffee tree name

The method of handling coffee beans

Latitude

Defect level

Size, shape and color

Tree age

Bean age

Description

It is usually named after the export port or by the origin of the coffee farm.

Arabica has always been synonymous with good coffee.

Washing method and drying method

The higher the latitude, the better the quality of the coffee.

Whether it is particle size or flat or not, as long as it is "hard beans" is the first choice of coffee, particularly mellow, with acidic taste

New or old strain

Most beans taste better after 5 to 10 years, but they are still grown with coffee beans.

For example, scorched black, broken beans and immature beans, mixed with some branches,

Stones and impurities.

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Caribbean and Central American countries: altitude

-Costa Rica: Mark altitude

-Costa Rica, Nicaragua: name of origin.

-Nicaragua: quality classification and altitude

-the elevation of Guatemala is blurred, from 700m to 1700 m.

Colombia in South America: appearance size, defect rate

-"Supremo" means the largest particle. It is worth noting that the apparent size of coffee beans has nothing to do with their flavor. The higher the altitude, the better the flavor.

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Kenya: appearance + number (quality cup series)

-"AA+" is the highest grade of Kenyan coffee, with only special flavor.

Batches with excellent and few defects are allowed to be marked.

-"AA" is the largest particle, "AB" particle is smaller,

"PB" is round beans. Male bean

Mother bean

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Chapter II treatment methods of Coffee beans

Coffee bean processing process

Coffee bean refinement

Roast coffee beans

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Coffee bean processing process

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Coffee bean refinement

Dry type: non-washing type, natural type or sun washing type

Semi-washed type

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1. Dry process/Natural method:

Freshly picked coffee fruit  exposure (often turned)  crackles  to remove the sun-dried peel, pulp and silver peel.

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Features: soft acidity, uniform bitterness, fermented flavor and consistency

Disadvantages: beans are not very beautiful, easy to adulterate immature and defective beans

Brazil, Yemen, Ethiopia

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two。 Washing type (Wet process/Washed method)

Removal of immature fruits and impurities (running water)  removal of pulp and pericarp  fermentation one day-two days  water  drying  endocarp removal

Coffee beans are glossy in color and less impurity in Mexico and Colombia.

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Washed coffee VS. Natural coffee

Flavor

Place of Origin

Washed coffee

The acidity is strong and the quality is uniform.

But the consistency of the bubble is a little lower.

Colombia, Kenya, Costa Rica, Guatemala, Mexico and Hawaii

Natural coffee

With soft acidity and uniform bitterness, it has a better flavor and consistency than washed beans, but beans often have defects and are not very beautiful.

Brazil, Ethiopia, Yemen, Ethiopia

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3. Semi-washed (Semi washed)

Method)

Similar to washing type

Removal of pulp and peel  drying  soaking  endocarp flavor: between drying and washing

Mantenin, Indonesia