On COE, a high-quality coffee rating system
Cup of Excellence, referred to as COE, is a boutique coffee rating system.
The origin of the Cup of Excellence system:
The reason for giving producers an incentive to grow high-quality coffee is not just "I want to grow delicious coffee!" This kind of self-consciousness, but also have high profits.
Therefore, there is a high-quality coffee evaluation meeting, using the COE system, according to the score evaluation ranking.
Frequency and process of COE:
This meeting is held once a year, and the growers of fine coffee submit their best coffee beans to the national or international censors of the meeting.
After at least five reviews, the most advanced coffee beans will be awarded the title of COE.
This evaluation system was adopted by coffee production groups in Brazil in 1999 and is now widely used in Colombia, Guatemala, Panama, Costa Rica and Nicaragua.
The role of COE:
Coffee with the title of COE can be sold at high prices at international online auctions dominated by boutique coffee.
This system can not only enhance the coffee manor's desire for production, but also enhance the evaluation and local popularity of the coffee manor and its surrounding areas, and then increase the coffee trading volume, which has multiple effects.
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Coffee roasting distinguishes coffee raw beans from defective beans
Beans with average shape, thickness, size, color, extension of the central line, etc., are the best. Washed Arabica raw coffee beans must be uniform and glossy in appearance, and should not be uneven or dull in color. The colors of raw beans are cyan, brown and other colors, and the color of beans represents water content. Cyan indicates moisture
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The purpose and method of roasting coffee.
The purpose of roasting: 1, aroma 2, increase the complexity of coffee 3, obtain color 4, form the unique aroma of coffee roasted coffee beans this method seems to flow after the 13th century, until then it has been made with raw coffee beans soup to drink. At present, there are three methods for roasting coffee beans: direct roasting, making coffee taste and aroma.
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