Brazil COE Cup Coffee often wins Sentain Manor Historical Story characteristics of Brazilian Coffee Bean Flavor
Santa In ê s, which is part of the Sert ã o group, has 140 hectares of native forest in addition to 75 hectares of coffee and grazes their Giorando cattle. Francisco Isidro Diaz Perera (Francisco Isidro Dias Pereira) grows five varieties of coffee on the farm: yellow bourbon, red bourbon, yellow Katui, Brazilian berries and New World. We chose yellow bourbon because of its sweetness and the taste of toast. The goods have been treated with Pulped Natural Process, in which the cherry skins and fruits are removed and the beans covered with sticky parchment are naturally dried. The final stage is the removal of dry parchment before coffee is graded, bagged and shipped to the UK. For more information about farms and processing photos, as well as their photos and videos, learn how they prepare and organize their upcoming crops. We will introduce them in the form of photos below.
Due to the terrain, the harvest of Fazenda Santa Ines has always been done by hand, and the cherries are collected on a piece of cloth. This precaution is taken to prevent coffee from being contaminated or to reduce its quality. After the cherries are picked, they are taken to Fazenda do Sertao, another partner of the Sertao Group, where they are cleaned, pulped and spread, with a view to obtaining high quality products. In line with the continuous efforts of the Sertao Group to improve the quality of coffee, Fazenda Santa Ines employees often visit domestic and international sites to exchange experiences with other growers and make continuous efforts to improve the standards of their coffee production.
Cups: Fazenda Santa Ines is a very sweet, bright coffee with a hint of lemon and cloves. Good fruit penetration, more than most natural products from Brazil. The characteristics of citrus are very eye-catching, but it has delicate texture and distinct layers of complex flavor. Very fragrant, with chocolate, creamy palate and a long, sweet finish. Clean, sweet and well processed. An excellent cup, good value for money.
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Guatemala coffee beans cultivation production process Inkert estate coffee washing processing and historical stories
Jess Aguirre Panam was the first owner of Inchert Farm and today the farm is managed by the third and fourth generations of the Aguirre family who have been working on the farm since 1956, when production was around three hundred (300) bags of parchment coffee. Now, they work with a great team and shoulder the same mission, producing fine coffee; keeping the ring on.
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Natural conditions for growing coffee beans in Panama characteristics of ecological coffee flavor in Catova Duncan Coffee Manor
Central American countries are usually close to two oceans, with the Atlantic Ocean to the east and the Pacific Ocean to the west, while Panama is bordered by the Atlantic Ocean to the north and the Pacific Ocean to the south, while the north and south of Banama are only 60000-177,000 meters wide, indicating that the climate is vulnerable to the two oceans. The warm and rainy moisture of the Pacific Ocean will blow to the mountains from May to November, bringing important rainfall to the manor.
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