One of the four famous beans in the Caribbean | introduction to the flavor characteristics of sea tortoise beans washed in Ecuador
Origin: Galapagos Islands, Ecuador
Altitude: 1700-2000 m
Soil: volcanic soil
Variety: iron pickup
Treatment: washing
Grade: SP1
Flavor: melon pleasant and clear fruit sweet, soft spice aroma, balanced and delicate, dense creamy feeling.
Production area introduction
More than 900 kilometers off the coastline of Ecuador, known as the "host country" in South America, a group of islands in the Pacific Ocean near the equator 90 degrees west longitude is the Galapagos Island. This lonely and beautiful island is called the "living Museum and Exhibition Hall of Biological Evolution". It is also an important base where Darwin wrote his theory of evolution, banned all artificial chemicals on the island and cared more about environmental protection and the public interest than other areas. The Galapagos Island has giant sea turtles on the verge of extinction, and Galapagos means sea turtles in Spanish, so the coffee produced here is also called sea turtle beans.
Ecuador is the grower of Arabica and is known as the four famous beans in the Caribbean along with the Blue Mountains of Jamaica, Dominica and Cuba. Coffee was grown in 1875. This unique and thick biological island is composed of 19 volcanic islands. The natural volcanic soil is rich in minerals. The unique island microclimate gives the coffee here an obvious island style, fine acidity and high profile, and clear sweetness. Elegant, balanced and sweet.
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Colombian Coffee | introduction to the flavor characteristics of washed roses in Cabana Manor in Huilan producing area
Manor: Cabana Manor, Colombia: 1750 meters above sea level: rose summer treatment: washing flavor: the aroma of white jasmine, sugar cane and peach-like sweetness, the whole fresh and juicy, full of sweetness. Cabana Manor is located in the small town of San Agustin in the province of Huilan, Colombia. it was founded in 1936 and has a history of 82 years. Now
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Coffee treatment | what is the difference between carbon dioxide impregnation and anaerobic fermentation?
Without an in-depth study of biochemistry, we can assume that all coffee (with different treatments) has undergone a certain degree of fermentation. Fully washed coffee must go through an artificial fermentation stage, in which the coffee seeds are fermented after the peel and pulp are removed (sometimes the coffee seeds are placed in water, sometimes no water is used in the fermentation process) and then
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