Esseye Coffee Brazilian Coffee Red Honey Processing Flavor Characteristics Taste Description Hand-brewed Ginseng
Yejia Xuefei Coffee Gossy Red Honey treatment
As a widely accepted Yega Xuefei, this coffee bean is different in its treatment-red honey treatment. After such a special treatment, the richness and mellow thickness of this coffee bean, please climb to another tall building, so that you wonder if you are still drinking Yega Xuefei.
This special Yejia Coffee is a G1 batch of Yejia Red Honey treatment specially made by DWD for Chinese tea. It is the same as the origin of the Yega cherry baked by Aodi (the same producing area & bean seed-processing plant).
The all-red fruits in this batch were collected from the Yega producing area above 2100 meters above sea level. Due to the influence of Rain Water, the maturity of the new season has been delayed for a long time, but it also increases the sweetness of fresh coffee fruit and richer flavor. The picking time of the whole red fruit of this batch of red honey treatment is from January 25 to February 1, which is in the middle and later stage of this production season, with the highest maturity and sweetness, which ensures the highest quality of the honey treatment batch.
After the ① red fruit was picked on the same day, it was sealed and put into the cool place of the warehouse for 58 hours of anaerobic pre-fermentation, and the temperature was controlled between 15 Murray and 20 ℃, to produce more rich flavor on the premise of avoiding excessive fermentation.
When ② reaches the solarization stage, according to the local weather, the shade shed is set up, and the stacking thickness and turning frequency of the fruit on the tanning bed are increased. While ensuring the strict control of the specific moisture content, the solarization time is extended to more than 15 days.
When ③ reaches the peeling stage, more pectin and pulp are retained; then it is dried to retain higher sweetness.
Finally, after light baking, the honey-treated Yega presents a pleasant sweetness and rich flavor: the aroma of jasmine and elderflower runs through, blending the aroma of oolong tea, fresh strawberry, novelty orange, nectarine, pineapple, mango and other ripe fruit flavors overlap each other, fresh and natural, as clean as washed beans, and as smooth and sticky as juice. High sweetness, strong Yu Yun.
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Distribution characteristics of coffee in Nicaraguan producing areas introduction of Maraka Dula varieties
Nicaragua is located in central Central America. It is bounded by Honduras to the north, Costa Rica to the south, the Caribbean Sea to the east and the Pacific Ocean to the west. It is the largest country in Central America and the least populous country. Nicaragua grew coffee in the late 19th century, but it was not until the mid-19th century that the crop became an important export. The Nicaraguan government encourages people from Italy and Germany
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Papua New Guinea Nabia Coffee beans how to make _ Nabia Coffee is good?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Papua New Guinea Papua New Guinea Nabiya (Oceania new seasonal coffee beans) country: Papua New Guinea Papua New Guinea production area: Nabia Nebilyer Valley varieties: iron pickup Typica, Arusha Arusha, Kadu
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