Costa Rican Coffee | what's the flavor of Golden Church Coffee in Tarazhu area?
Tarazhu producing area-Golden Church
Variety: mostly Kaddura Caturra
Grade: SHB
Producing area: Tarazhu producing area
Altitude: 1600 ~ 1750m
Refining method: anaerobic solarization treatment
Reference flavor: wine, cinnamon, dried fruit
The unique flavor of this micro batch comes from its special processing method-anaerobic solarization; this process begins with strict manual selection and harvesting, picking ripe coffee fruit with a Bailey sugar content of about 26 degrees, then removing the coffee pulp and putting it into a stainless steel container for storage, and injecting carbon dioxide to pressurize the interior to vent oxygen, making it anaerobic and fermented. After removing the pulp, the coffee fruit itself has a kind of mucus, which is developed in a series of unique "acid value". The coffee is transformed and enhanced by lactic acid and malic acid fermentation; when fermented to a certain extent, the fermented coffee will be dried by 100% sun drying.
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Salvadoran Coffee | Burha Manor Green Owl Flavor introduces the Origin of the Owl Series
Manor: Borha Manor Variety: bourbon Bourbon Grade: SHG producing area: near Volcano of San Salvador San Salvador Volcano altitude: 1200 ~ 1500m Refining method: natural Hot Spring washing method reference Flavor: vanilla, herb, walnut, JJ BORJA NATHAN Burgha manor coffee raw beans grown mainly by bourbon species, in recent years
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Characteristics of back Flavor of Wine in New Oriental region of Guatemala what is Liquor-flavor Solar treatment
Specification: SHB EP varieties: bourbon, Kaddura production area: new Oriental production area altitude: 1300 ~ 1700 m harvest time: December ~ March Refining method: wine tanning treatment reference flavor: citrus, dark chocolate, plum, wine, pineapple wine sun treatment method does not refer to the addition of red wine in the process of raw bean treatment, but the use of fermentation process
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