The definition of fine coffee what is fine coffee?
What is boutique coffee?
The word is from Erna. Ms. Erna Knustsen was the first to reveal it in the Tea and Coffee monthly (Tea&Coffee Trade Journal) in 1974. At that time, she worked as a coffee purchasing expert at B.C.Ireland in San Francisco. Based on her professional knowledge, she coined the new term [specialty coffee], which highlighted that "only in the most favorable microclimate and soil and water can boutique coffee with unique flavor be cultivated." the aim is to distinguish it from commercial coffee at the New York Futures Exchange.
Carefully select the most suitable variety and plant it in the altitude, climate, soil and water environment that is most conducive to the development of coffee flavor. Careful washing and sun processing, select the most advanced raw beans without flawless protection, zero defects in the transportation process, delivered to customers. After the excellent craftsmanship of the roaster, it leads to the richest regional flavor, and then brews delicious coffee according to the recognized extraction standard.
The biggest difference between boutique coffee and bulk commercial coffee at the New York Futures Center, such as Brazil's Santos or Colombian "Supermo", is that bulk commercial beans are monotonous, slightly bitter and must be sweetened in order to be tasted; boutique beans have a distinct regional flavor, sour and sweet alcohol is extremely thick, sugar or cream is like crazy things.
What is a microclimate?
Microclimate refers to the local areas due to different geographical locations, such as sunny, sunny, valleys, lakes, elevations, shade trees, noon clouds or warm and humid air, so that the sunshine, rainfall, temperature, humidity, temperature difference between day and night in the local area are obviously different from the surrounding environment, thus giving birth to species that are very different from the surrounding.
Microclimate areas can range from a few square meters to hundreds of square kilometers. Coffee farms have different microclimates and grow coffee with different flavors due to complex factors such as altitude, sunshine, shade tree density and so on.
Han Huaizong, teacher "Coffee Studies"
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Basic knowledge of coffee bean 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 beans and coffee beans
* Coffee cherry: coffee tree fruit, because the skin color bright red, shape very similar to cherry and so named. * Round beans: coffee fruit in the process of growth, inside a pair of seeds in one of the development is particularly good, and the other seed will be eaten, so that the coffee beans should be oval into a round. * Elephant beans: larger than the average coffee bean, usually bland taste. * coffee
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