Costa Rican Dia Aiji washes orange hard candy, ginger flower, taffy
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style
Costa Rican Dia Aiji washing treatment
Producing areas:
Costa Rica
Variety: Dia Aiji
Treatment method: washing treatment method
Baking degree: shallowness
Flavor description: orange hard candy, ginger flower, toffee.
All coffee cherries are picked by hand, only ripe red cherries are harvested, but before processing after harvest, the beans that are not ripe or overripe are selected again, and after the pulp is removed, the mucus on the beans is removed by a centrifugal washing machine to avoid fermentation, then washed with clean water, and finally placed on an elevated shed with sunshade to dry for 12-14 days. Turn constantly to achieve uniform drying.
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Water washing treatment of Costa Rican Coffee rare Variety Sikoki Cioccie
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style Costa Rica Sikoki washing production area: Costa Rican varieties: Sikozy Cioccie treatment: washing treatment roasting degree: shallow flavor description: berries, black tea, sugar sweet. Cioccie was in Ethiopia in 1950s.
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How to eliminate the astringency of coffee? is there any coffee that is not astringent? The coffee made by oneself is astringent.
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) coffee oil and gelatin in the mouth to create a smooth taste, but the coffee's polyphenol compounds will produce a rough astringency. Although astringency is an important taste of wine, coffee has an astringent feeling, like an ugly devil's tail, which is wild in the mouth.
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