The planting conditions and types of coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
In the coffee industry, the rainy season determines the coffee season. The rainy season is always the signal of coffee blossoms, and the end of the rainy season enters the mature harvest period of coffee fruit. Due to the difference in climate between the northern and southern hemispheres, the global coffee production season distribution is scattered. The coffee production period in the southern hemisphere is mainly from April to September, while that in the northern hemisphere is mainly from October to March of the following year. Some countries with uncertain dry season have major and secondary production periods (different regions), such as Colombia and Kenya. Brazilian Arabica coffee beans are mainly picked in May and June, while Rabusta coffee beans are mainly picked in April and May. There are several harvest seasons in Columbia, the main harvest season is from October to February of the following year, in which October to December is the harvest active period, and the second harvest season is from April to September. Vietnam and China are both countries in the Northern Hemisphere, so the coffee production periods are similar, which are 10-March and 11-March respectively. The coffee production period in Indonesia is special, mainly from June to December.
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Italian coffee with beans, Italian concentrated coffee, coffee beans, Italian coffee.
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) Italian espresso can be said to be the mainstream of the coffee market, the front street coffee with coffee beans is a boutique blend coffee, 100% Arabica, 40% Colombia costs 60% Brazil, the flavor is obvious black cocoa, caramel, strong
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What's the difference between deep baking and medium baking? which tastes better?
For more information on coffee beans, please follow the Coffee Workshop (Wechat official account cafe_style). The famous American Fine Coffee Association (SCAA) promotes the determination of baking degree by the number of caramelization analysis (Agtron number) measured internally. The value ranges from 0 to 100. the higher the value is, the lower the caramelization, the color is gray, and the better the roast is. On the contrary, a low value represents coke.
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