Rose summer red label green label blue label distinguish rose summer coffee introduction
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Rose summer coffee: the species of Geisha was discovered in the rose summer forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, in Costa Rica in 1953, and Panama was introduced in the 1970s by Francesca of the seven agricultural gardens in Dongba. Mr. Serraxin got the seeds from CATIE in Costa Rica and started growing Rosa Coffee, which is hard to come by because of its low production and bidding.
Rose summer red mark green standard blue mark distinction:
Jade Manor Rose Summer has three brands, which are divided into:
Bidding for ESMERALDA SPECIAL (red bid), selected above 1550 meters above sea level.
Poquet Boquete Geisha (green mark), Rose Summer is a selection of 1500 meters.
(ESMERALDA 1500) (Blue Standard) selected varieties of Rosa rugosa at an altitude of about 1500.
Red bid Rose Xia participates in the global bidding auction in May every year. Green bid does not participate in the auction, but it is also of high quality and the price is slightly cheaper. Buyers who buy red bid can give priority to buying green bid.
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Why is Italian coffee pressed powder wet Italian coffee pressed powder integrity
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) first of all, Italian coffee powder quantity to get a stable production, a fixed amount of powder is necessary, otherwise your coffee will be a strong cup and a weak cup, and if there is more than one barista at the bar, then a fixed amount of powder is the first requirement for the consistency of your products.
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Colombia coffee taste introduction
Professional barista communication Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Espresso: Espresso is a type of coffee with strong taste, which is brewed by hot water at 92 degrees Celsius and ground into fine coffee powder at 9bar high pressure. It was invented and developed in Italy, beginning in the early 20th century, but not until 1
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