Introduction to the flavor characteristics of Malabar Manor
Malabar Estate is 1400 to 1800 meters above sea level, with temperatures of 15-21 ° C and annual rainfall of 2000 mm, ideal for Arabica coffee production. Malabar Coffee Plantation in Indonesia is an area managed by the Community Forest Management concept, and its planted species are certified by the Center's Seed Certification and Quality Control Agency.
Arabica coffee from Malabar Estate is very special because it achieves the process of peeling, washing and drying from the beginning of the coffee fruit sorting (GMP) after harvest. Storage in the warehouse is closely monitored, especially moisture, humidity and warehouse cleanliness
1. Selection: Fully ripe coffee fruits are selected and sorted according to their physiological maturity.
2. Stripping.
3. Washing: Coffee beans are completely washed by hand.
4. Drying: spread on a net bed or shelf, placed in a cool place to avoid direct sunlight exposure. Copyright belongs to the author. Please contact the author for reprinting in any form.
6. Fumigation of advanced seeds: Technical measures for killing pests, germs, or other harmful organisms in enclosed spaces using such compounds as fumigants.
Malabar Manor coffee all use asexual reproduction, which is known as cloning technology, to ensure that each coffee bean unity.
Malabar Estate Coffee Seedling Nutritional Results
1. Ensure clone purity
2. Parent tree with same attributes
3. Age is relatively short from root (9-12 months)
4. wide enough rhizomes
5. uniform mass will be obtained
6. Relatively short harvest period (1-2 years)
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What is the difference between individual coffee beans, boutique coffee beans and blended coffee beans?
Individual coffee is made from a single coffee bean produced in the country of origin and is a pure coffee without milk or sugar when drinking. Single Origin is relative to Blended Coffee. To put it simply, a single product can be a single coffee producing country, a single producing area, or even a single manor. One of the important features of individual items is that they can be traced back to the source and make coffee love.
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Introduction to the Flavor characteristics of Lake Parr Coffee in Guatemala
Guatemala has been growing coffee since around 1850. Common beans in Guatemala today include Typica, Bourbon, Caturra, Catua, Pacas, Maragogype, Pacamara (a hybrid of the first two), Pache Comum (a local variety of Typica), and Gesha. Among them, Lake Parr Coffee, the Manor of Nanguo in Guatemala, also has its unique characteristics.
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