Ethiopia (Ethiopia) mocha coffee bean Ethiopia moc
Arabica, home of coffee, grows at high latitudes and requires a lot of manual care. Here is the famous Ethiopian mocha, which has a similar acidity to wine, aroma, and yield. Ethiopia also exports coffee through the port of Mocha in neighbouring Yemen, across the Red Sea, so Ethiopian sun-cured coffee is often referred to as mocha. Canada in the southwest and West Tamar in the south are the main producing areas. In addition, the Eastern Highlands are also known for coffee. The beans are small and fragrant, and "Hara. Mocha is a special name for "Longu Bailey", which has a unique flavor and is usually only called "mocha". Its specifications are divided into G(grade)1-G8 according to the ratio of defective beans mixed.
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Knowledge about the sour taste of coffee the relationship between caffeic acid and roasting
Most people mistakenly think that coffee is sour if it is not fresh, and sour coffee is not good. This is really a great smear and misunderstanding! In fact, coffee itself is an acidic beverage. Whether coffee is sour or not depends on the baking degree of beans. The longer the baking time is, the higher the caramelization degree is, and the more acidic substances are destroyed, the less sour it is, and the shorter the baking time is, the lower the caramelization degree is.
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Boutique Brazilian coffee bean Brazil santos coffee gr
Although Brazil produces 30 to 35% of the world's coffee annually, ranking first in the world, none of the Brazilian beans can be called the top coffee. The mountains are covered with coffee trees in southern Brazil, but Santos is the only one that can be put on the table; most of the other hastily processed beans are used to make instant coffee and easy-to-open coffee. Growth of Santos coffee
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