There are very few authentic blue mountains of fine coffee beans.
The head of the Shanghai Coffee Enterprises Association said that the processing and production of Blue Mountain Coffee is very exquisite, and strict and detailed standards have been established for processing, roasting, and packaging, and there are regulations on what organic fertilizers are needed during the growth period.
At the time of harvest, all are harvested manually, packed and transported in wooden barrels, and only after passing the standard appraisal set by the Jamaican Coffee Industry Authority can the coffee receive a guarantee issued by the government and officially bear the name "Blue Mountain".
"only coffee beans from the Blue Mountains can be called Blue Mountain coffee beans. Coffee beans generally produced at low elevations can only be called 'Jamaican mountain beans' or 'Jamaican water-washed beans'. Compared with the Jamaican Blue Mountains, the flavor is very different. However, these areas are twice the size of the real Blue Mountains and account for 75% of the country's production. "
In fact, there is very little blue mountain coffee in the Chinese market, and most of them are spelled "blue mountain flavor" coffee, which tastes similar, but it is not authentic. Most of the best Blue Mountains in the store are imported from other countries in South America (such as Brazil). After baking in China, baristas put different coffee beans together and finally make them close to the taste of Blue Mountain coffee.
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Boutique coffee is the companion of office workers.
The Food Standards Agency (FSA) recently tested 248 food samples and found that the levels of acrylamide, a carcinogen in 13 foods, are on the rise. Many well-known food companies have been warned by the British Food Standards Agency. These include two Nestle products: gold flavor freeze-dried decaffeinated instant coffee and Nestle gold flavor freeze-dried instant coffee. As an urban office worker,
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Coffee encyclopedia who changes coffee from solid to liquid
Once had the honor to be invited to a coffee player's shop, it was a small shop with a sense of home, the sofa was very comfortable and the light was soft, but what moved me most was the coffee watching the owner demonstratively put a handful of raw beans, after baking, grinding, cooking, and finally into the cup, indulging in the process of coffee from solid to liquid, resulting in this phenomenon, or rather.
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