Introduction to the Flavor characteristics of Lake Parr Coffee in Guatemala
Coffee has been cultivated in Guatemala since around 1850. Common bean varieties in Guatemala today include Typica, Bourbon, Caturra, Catuaí, Pacas, Maragogype, Pacamara (a mixture of the first two), Pache Comum (a local variant of Typica), and Gesha. One of the Guatemala micro-tenango Providence Manor Par Lake coffee is also equipped with its unique coffee flavor
Weite Nanguo Tianyi Manor Paer Lake Coffee
Varieties are Bourbon,Catuai,Caturra, Mundo Novo
Elevation: 1550 m
Harvesting method: manual harvesting
Treatment: Washed Petit Nango Providence Park Lake Coffee, with roasted walnuts, sugar sweetness, peach, cherry, citrus fruit acid, cream, dark chocolate coffee flavor, balanced taste soft, round and smooth. I really want to try this fruity coffee.
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Introduction to the flavor characteristics of Malabar Manor
Malabar Manor is 1400 to 1800 meters above sea level, with a temperature of 15-21 ℃ and an annual rainfall of 2000 mm, which is very suitable for Arabica coffee production. Malabar's coffee plantation in Indonesia is managed by the concept of community forest management, and its tree species are certified by the Center's seed Certification and quality Control Bureau. Arabica in Malabar Manor
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Introduction to the Flavor characteristics of Costa Rica Pillon Coffee
The Pillon processing plant is located in the famous Tarazu region of Costa Rica, located on the border of the town of Leon Cortez, owned by Edgar Urena and Efrain Mendez, with a total output of more than 100 bags. Kaddura species (Caturra) is a mutant of Bourbon, which was first found in Brazil. Sour taste of lemon or citrus on the palate, fruity in sweetness and sweetness
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