Sumatran Coffee grading Sumatran Coffee Flavor description is Sumatran coffee good
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We often hear 'Super Manning', while at the same time, Manning's coffee raw beans are of poor quality. In fact, Sumatran coffee is graded more systematically. So how do you grade Sumatran coffee beans?
No more than 11g with physical defects is called GR1. According to the traditional selection of raw beans in Indonesia, this has to be screened at least twice.
If there is a 12-25g defect, it is GR2. Below is GR2 in the sack.
Raw bean screening workshop
Of course, people will ask, if you only pick raw beans, what are the chemical defects? This is a big topic, but I have to say that there is still coffee soft power in Indonesia. Professional cup surveyors and even Q grader are very strict with the quality control system. I will elaborate on this later.
Cup test, different producing areas, different sacks, different months of harvest, different treatments. Basically this is the norm, thus tracking the quality of each production area and time.
Hana Manor, located in the village of Lae Mungkur in North Sumatra, was founded in 2005, with an average elevation of about 1300 Mel 1500. The Wahana Manor, with a total area of nearly 500 hectares, specializes in producing high-quality Indonesian Sumatran coffee. At present, about 250 hectares of the estate is used for growing Sumatran coffee, 30 hectares for coffee nursery and 10 hectares for coffee processing plants, employing 2000 coffee farmers. In addition to providing small farmers with more reliable treatment options, the estate has conducted experiments to find varieties suitable for the climate of the region, set up farmers' supply centres, distribute coffee seeds free of charge, and provide advice and farm management advice. Shady planting of green trees, the use of organic fertilizer, and hand-selected.
Coffee bean characteristics: floral, creamy, hazelnut, peach, vanilla sweet, sweet cherry, chocolate, Zhenguo
Profile: floral, butter, almond, peach, vanilla, cherry, chocolate, hazelnut
Baking degree: medium and shallow baking
Roast Level: Medium
Treatment method: washing method
Process Method: Washed
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Flavor characteristics of Costa Rican honey-treated coffee beans story honey-treated coffee taste
The three major raw bean treatments: honey treatment, called HoneyProcess or Miel Process, is used in coffee gardens in places such as Honey Coffee, Costa Rica, Panama and Guatemala. The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying. In the coffee beans.
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Sumatran coffee how to drink Sumatran coffee brewing method steps Sumatran coffee introduction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
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