High quality coffee beans recommend Costa Rican Stonehenge F1 complex and rich fruit flavor
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Qianjie-recommendation of high quality coffee beans introduction of Costa Rican Stonehenge Black Honey F1
In front of the street, there is a black honey treatment of Stonehenge Manor. Wumei and berries are well-balanced for friends who like acid but not bitterness. This time, I recommend this black honey of Stonehenge Manor in Costa Rica, but the variety is F1. This is a high-quality single product coffee bean, does it sound very interested?
The Stonehenge Manor, named after the boulder, naturally carries a touch of the grandeur of this mystery and the mysticism of postmodern geometric elements. Stonehenge Manor is located in the Blanca producing area of Costa Rica, and this bean is treated with black honey, which is the most complex and time-consuming and money-consuming method in honey treatment. After the strong fermentation degree and full development of black honey treatment, this bean has extremely strong aromas of peach and covered plate. after the entrance, carambola, blackcurrant, blueberry jam and other flavors appear in turn. Its high sweetness and layering make you taste both delicate and hazy, mysterious and dreamy.
For the raw coffee beans treated with black honey, the pectin retained on the surface of the raw beans is dried and fermented under suitable conditions, showing a black appearance. After the drying is finished, the beans are placed in a cool and dry warehouse to keep the beans. Before the exit, remove the black sheepskin shell and put it into a gunny bag for transportation.
Black honey treatment means that the pectin of coffee fruit is preserved to the maximum extent after the peel is removed and dried and fermented in a cooler environment to slow down the fermentation process and produce more abundant by-products and aroma substances. so as to breed more fragrant taste and flavor. Generally speaking, raw beans treated with black honey have stronger flavors, such as preserved apricots, whisky and even fermented bean curd than "other colors" of honey.
The raw bean comes from a hybrid called F1, which is the first generation of hybrids from parents with different traits in Mendelian genetics. For example, the first generation of fruit produced by the cross between Ethiopian origin and Kaddura (or remind me that this is the knowledge of high school biology). In fact, F1 is the general name of the first generation. Among the many coffee varieties, there are still some famous F1 varieties, such as IHCAFE90 and Centroamericano, which have achieved good results in the COE competition in Central America in recent years.
Although the traits of the F1 generation can not be inherited stably (it is not impossible, that is, after years of breeding), it does not hinder the coffee industry's tireless pursuit of it, because generally speaking, the F1 generation has a higher yield than purebred varieties. there is also a certain improvement in disease resistance. At the same time, the F1 generation may also carry the excellent traits of two parents at the same time, such as Ethiopia native and Kaddura's F1, which may have the flower and fruit aroma of Essex bean and the thick texture of Kaddura at the same time.
Treatment of black honey in Stonehenge Manor Blanca, Costa Rica
Costa Rica Branca Finca Las Piedra F1 Black Honey Process
Producing area: Blanca
Altitude: 1450m
Variety: F1 species
Treatment method: black honey treated Black Honey Process
Flavor: peach, carambola, covered plate, blueberry
Knowledge expansion: F1
A general term for the first generation of intercrossing varieties.
In cross breeding, the male and female parents used for hybridization are represented by P1 and P2 respectively, x represents hybridization, and the individual group planted by the hybrid seeds is called the first generation of hybrids (offspring). It is indicated by F1 that the F _ 2 and F _ 3 offspring within the F1 population represent the subsequent generations, and the dominant genes of the parents will be expressed in the first generation of F1.
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Factors affecting coffee fermentation basic principle of coffee fermentation
For more information on coffee beans, please follow the coffee workshop (Wechat official account cafe_style) Francine Vidal (Francine Vidal) is the coffee project manager of Lallemand LALCAFE, a branch of Lallemand that provides yeasts and bacteria for the controlled fermentation of coffee. The company provides several yeasts for the taste of coffee
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