General knowledge of fine coffee beans the main chemical constituents of raw 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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The explanation of the terms on the Coffee package
Why coffee beans have such a long name? Why is there a single item, deep roast and Italian style of coffee? Where did so many names come from? When you walk into a coffee store or open the website of a professional coffee and bean seller, you may be confused by the dazzling variety of coffee names. Why coffee beans have such a long name? Why is there a single item, deep roast and Italian style of coffee? How is this divided?
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Fine coffee beans, single coffee, single origin coffee beans.
Sulawesi Toraga is creamy, full-bodied and smooth, with slight acidity, dignified harmony, floral and cashew oily aromas, plum fruit and a round, spicy finish. 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. Kilimanjaro pure circle
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