The main chemical components of coffee beans
Main chemical constituents of raw coffee beans:
Component content (%)
Carbohydrate 60.0
Reducing sugar 1.0
Sucrose 7.0
Pectin 2.0
Starch 10.0
Garrison polysaccharide 5.0
Hemicellulose 15.0
Holocellulose 18.0
Lignin 2.0
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High-quality coffee beans recommend super Brazilian coffee beans
◆ Origin: Brazil Brazil ◆ baking method: City Roast ◆ characteristics: 1. Palate: slightly bitter and sour, mild in nature. two。 Fragrance: light and elegant, the fragrance is in the middle. 3. Vision: beans with large grains, light green or yellowish. One of the world's largest coffee producers and exporters, which can be called the "coffee continent", accounts for about half of all world output. Especially from the mountains of Sao Paulo
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Introduction of high-quality coffee beans from a single origin
Single-origin coffee beans Sulawesi Toraga creamy full-bodied and smooth, slight acidity, dignified harmony, floral and cashew oil aromas, plum fruit, round finish with spicy flavor. Blue Mountain No. 1 Blue Mountain is the best coffee bean in the best position on the mountain. The taste is balanced and the acidity is supple. With a variety of fruity aromas, it is a coffee that can bring you a fresh feeling.
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