Is Mexican coffee good? what's the quality of Mexican coffee?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Mexican coffee: the main producing areas are: Cora Begu, Australia Aluca states, the products are mostly water-washed beans produced in the highlands, with a good aromatic and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States.
Mexican coffee quality: high quality beans: Aldu Mara, Mexico.
Taste characteristics: large particles, with a strong sweet, sour taste and good aroma.
The best barbecue degree: medium fried or deep fried.
The characteristic flavor of Mexican coffee: smooth taste, high acidity, medium mellow, slightly nutty aftertaste. Sweet, sour and bitter are neutral and suitable.
The taste is sour, special and elegant. Although the professionalism of Brazilian coffee is of little value, it is very suitable for blending. Because of the huge output of coffee, the price is not very expensive.
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The difference between Yemeni coffee and manning coffee and Colombian coffee
Exchange of professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) mocha coffee's characteristic flavor: it is fruity, with obvious wine, spicy and nutty flavor, some people say that the Yemeni mocha is very similar to blueberry taste, while others say it is the wild flavor unique to the Red Sea. Manning coffee flavor: the flavor is very rich, fragrant, bitter, mellow, with less
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Hawaiian Coffee History Hawaiian Coffee History
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Hawaiian coffee: Hawaii Kona coffee beans have the most perfect appearance, its fruit is unusually full, and bright luster. The coffee has a rich aroma with cinnamon spice notes and a balanced acidity. Hawaiian coffee is grown in all 50 states.
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