What is the definition of fine coffee?
What is specialty coffee?
This word is from Erna. Erna Knustsen first revealed it in Tea &Coffee Trade Journal in 1974. As a coffee sourcing specialist for B.C.Ireland Coffee Company in San Francisco, she coined the term specialty coffee to distinguish it from commercial coffee at the New York Futures Exchange, noting that "specialty coffee can only be grown in the most favorable microclimate and soil conditions."
Select the most suitable varieties carefully and plant them at the altitude, climate and soil environment that is most conducive to the development of coffee flavor. Carefully washed and sun processing, select the highest grade of flawless raw beans, zero defects in the transportation process, delivered to customers. After the roaster's superb craftsmanship, the most abundant regional flavor is extracted, and then the delicious coffee is brewed according to recognized extraction standards.
Fine coffee and New York Futures Center bulk commercial coffee----such as Brazil Sandos (Santos) or Colombia "Supermo"-----the biggest difference is that bulk commercial beans drink monotonous, slightly bitter, must add sugar to the mouth; fine beans have a clear regional flavor, sour and sweet alcohol is extremely thick, sugar or creamer as a waste.
What is microclimate?
Microclimate refers to the difference in sunshine, rainfall, temperature, humidity and temperature difference between day and night in some areas due to special geographical locations, such as sunny side, sunny side, valley, lake, altitude, shade trees, midday clouds or warm and humid air blowing, which makes the sunshine, rainfall, temperature, humidity and temperature difference between day and night in some areas obviously different from the surrounding environment, thus breeding different species from the surrounding environment.
Microclimate zones can range from a few square metres to hundreds of square kilometres. Each coffee estate has different microclimate due to complex factors such as altitude, sunshine and shade tree density, and plants coffee with different flavors.
----Teacher Han Huaizong's Coffee Study
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General knowledge of Fine Coffee beans appearance and grading of Ethiopian Coffee
The grading we are talking about now refers to the grading of raw beans in the country where coffee is produced. (no matter which country coffee beans are not graded) Ethiopian coffee beans are divided into five grades. The first and second stages are reserved for washing beans with water. Grade 1 represents 0-3 raw beans and Grade 2 represents 4-12 missing beans per 300g raw beans. Grade 1 (G1) grade water washed bean pole
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Coffee dictionaries commonly used coffee terms about coffee beans
* Coffee cherry: the fruit of a coffee tree, named because its rind is bright red and its shape is very similar to cherries. * round beans: when the coffee fruit is growing, one of the two seeds develops very well, and the other seed is eaten so that the coffee bean that should be oval becomes round. * Elephant beans: bigger than ordinary coffee beans and usually insipid in taste. * Coffee
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