The method of coffee grading in Ethiopia basic knowledge of coffee
Hara is Ethiopia's most important sun-baked bean growing region, with a low-key but fermented blueberry wine and unpredictable aroma. The long berry haramocha is the highest grade of haramocha after secondary manual selection. (1. short berry 2. long berry 3.Boldgrain)
Ethiopian coffee classification:
G1 and G2 belong to washed coffee, G1 stands for the highest level of washed coffee
G3 and G4 belong to sun-treated coffee, among which G3 stands for the highest level of sun-treated coffee.
Organic coffee: coffee produced without chemical fertilizers or pesticides is called organic coffee.
Palate: The wine has a strong and thick aroma, a round taste, full sweetness, and a red wine finish in the latter part of the fruit acid.
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The basic knowledge of roasting coffee beans, the skills of baking manning
I have mentioned before that Mantenin's raw beans are rich in water and dark in color, so it is difficult to bake evenly. (so medium-baked beans don't sell well, which is one of the reasons why Taiwanese bakers bake deep.) The methods of improvement are as follows: 1. Leave the raw beans for another half a year and let them dry naturally. Brother 2.Leaves said that you can bake for a minute (based on the principle that it hasn't turned yellow yet). Force out some water
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Flavor description of Yega Snow Coffee in Ethiopia
As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Ethiopia's Yirgacheffe coffee is one of the most unique coffee beans in the world today: it has a strong aroma of flowers, lemon, strong acidity but soft and smooth taste.
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