Brazilian Coffee Brazilian Red Caduai Coffee Special characteristics of Brazilian Red Caduai
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Brazilian Red Kaduai
Category: red Kaduai
Grade: NY2
Particle size: 17ppm 18 mesh
Planting altitude: 900m-1100m
Treatment: insolation
Variety: Red Catuai
Caturra, a natural variety of Arabica variety bourbon, was discovered in Brazil in 1937. Its fruit is stronger and harder to pick than other coffees.
Red kaduai has medium acidity, smooth taste, good mellow thickness and sweetness, and its softness allows it to blend with most coffee beans without much taste change.
Dominated by the farms around the Minas platform, coffee quality is the leader of Brazilian beans, and the quantity is also the largest. Theo and Syrador, as well as Matas in the east and Bashiya in the north or small farms in the south, are almost synonymous with Minas Brazilian boutique coffee. Theo Farm is more than 1150 meters above sea level and the annual average temperature is about 22 degrees, which meets the criteria for joining the Rain Forest Alliance (RFA) farm. Organizations certified by the Rainforest Alliance mean that they adhere to the principle of sustainable development, protect wildlife and pristine land, and safeguard the welfare of workers and their communities.
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2019 Honduras a Molod estate boutique coffee bidding beans sun lempira information profile
Professional coffee knowledge exchange More coffee bean information Please pay attention to Coffee Workshop (Weixin Official Accounts cafe_style) The Republic of Honduras (Spanish: Repblica de Honduras), referred to as Honduras, is a mountainous country in Central America. It borders Guatemala, El Salvador and Nicaragua, lies between the Pacific Ocean and the Caribbean Sea, and has a coastline. climate
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Coffee producing area of Cochelle, Ethiopia introduces the flavor characteristics of coffee beans treated by red jadeite CM in the sun.
Professional coffee knowledge exchange more information about coffee beans Please follow the coffee workshop (Wechat official account cafe_style) CM, which stands for CarbonicMaceration (carbon dioxide impregnation), is a processing method for red wine production. Before the grapes are crushed, the whole grape is crushed.
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