Harald Coffee with the most complex and varied flavor in Ethiopia
[product name] Harald (Harar-4)
Ethiopia (Ethiopia)
Insolation
[baking] recommended baking degree: urban baking or deep urban baking
Medium to slightly sour, full taste, strong mocha flavor and iconic blueberry flavor
A general conventional variety of the Harald region of western Ethiopia characterized by strong tree species and high yield of coffee; but it is prone to disease. Raw beans are processed by drying, so they keep the original flavor of mocha and are wild.
Harald is the most complex and diverse coffee in Ethiopia, and different baking conditions will produce different tastes and flavors. Harald has a complex, full-bodied aroma, sometimes blueberry, medium-deep baking and chocolate. The acidity is fresh and palatable, the palate is mellow, it is unfinished, and the aftertaste is endless.
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Costa Rican La Minita coffee boutique coffee beans
La minita Manor plants and selects coffee for its customers in a careful and responsible spirit. After screening and elimination from a total of 832000 pounds of raw beans, it finally selects 210000 pounds of the best quality coffee beans for consumers. This means that in this process, La minita only selects about 25% of the raw coffee beans. The whole operation is done entirely through manpower, at a cost of more than 30%.
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Coffee basic knowledge 10 essential elements of high-quality coffee beans
1. Must be at least 90% coffee containing bourbon, Pacamara or Maragogipe, 100% fully ripe to red wine color 3, separate from other coffee in the manufacturing process, avoid mixing other poor coffee to ensure its good quality 4, wash 5% fresh water, 100% sun 6, pick fruits by hand and wash 7, be sure
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