Costa Rican Coffee introduces the characteristics of Costa Rican coffee
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Costa Rican coffee: the coffee beans produced in the high latitudes of Costa Rica are famous, rich and warm in the world.
And, but extremely sour, the coffee beans here have been carefully processed, and that is why there is high-quality coffee. Tarasu is located
To the south of SanJos é, the capital of Costa Rica, it is one of the most valued coffee growers in the country. Tarasu
(Tarrazu) one of the major coffee producers in the world.
Costa Rican coffee features: full granules, ideal acidity, unique and strong flavor. The coffee industry in Costa Rica used to be
Controlled by the Costa Rican Coffee Industry Company (Instituto de Caf é de ICAFE), which is now
Taken over by the official Coffee Committee (OficinadelCafe). Among the coffee exported, those products that are considered to be of substandard quality
The products are colored with blue plant dyes and then transferred back to domestic sales. Coffee consumed domestically (dyed blue or undyed)
Accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.
- Prev
Mexican coffee beans best barbecue Mexican coffee quality introduction
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Mexican coffee: the main production areas are: Coco Labegu, Australia and Aluca states, most of the products are highland-produced washed beans, with good aroma and sour taste, the grade is divided into three categories according to altitude: Aldumara (219- 1280m), Prima. Rabeshe (853-1006 m) Pu
- Next
The origin of Yemeni mocha coffee introduction to Yemeni Coffee
Professional barista communication Please pay attention to the origin of the Yemeni mocha coffee in the coffee workshop (Wechat official account cafe_style): the name comes from the Yemeni mocha, the port is no longer usable, it is almost filled with sand, it is no longer a port, but a sandbar. Yemeni coffee: when it comes to coffee, people think more of "refreshing".
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?