Honduras Monteciros Biotini Coffee Introduction Honduras Coffee Flavors Introduction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Although there are no distinct characteristics of Honduran coffee, its biggest feature is its rich and balanced taste as a whole. Weak acidity and heavy sweetness of caramel, good quality and competitive price, are loved by coffee lovers.
Beebotrini is a typical Honduran "Highland Coffee" growing at an altitude of 1000 Mui Mel 1500 Michael. the coffee bean particles are large in shape, uniform in size and uniform in color. On the other hand, medium baking brings the sweetness of beans to the extreme, giving them a rich and unique aroma.
Qianjie recommended cooking parameters:
Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 88 degrees
The recommended normal pressure grinding degree is 4, and the water temperature is 88 ℃.
The recommended siphon grinding degree is 4, and the water temperature is 88 ℃ ~ 89 ℃.
The pressure grinding degree of the Philharmonic is recommended to be 3.5 and the water temperature is 88 ℃.
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Introduction of Kokanna Coffee Coffee Flavor
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Cocona processing Plant (Kokanna) is located 60 kilometers south of Yirgacheffe, about an hour's drive, belongs to the town of Gedeb on the Gedeo district of southern Ethiopia, is a famous coffee boutique bean product in Ethiopia.
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Introduction of Yega Xuefei Adado (Adado) Cooperative introduction of the flavor characteristics of Yega Xuefei coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) there are eight major producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia.
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