The process of picking coffee beans in Laos records how to pick coffee beans?
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Bolaven Cafe comes with clear Americano for breakfast.
When picking Arabica beans, use hands to twist them one grain at a time. Pick only ripe fruits in bright red, not green (immature) or dark brown (rotten).
The transparent flesh tastes sweet, and coffee beans are wrapped in hard shells in the middle.
Generally speaking, coffee trees will bear beans after two or three years of growth and can be picked in four years. After that, the coffee fruit can be produced every year, and it will take 15 to 20 years to replace the new coffee tree.
Refreshing and comfortable light blue and floor-to-ceiling glass are an oasis for travelers.
Cooperative coffee comes in four flavors, and farmers get direct feedback on which one they buy.
(Ming Pao cartographic talk is a good photo.)
Farmers are washing the freshly peeled coffee beans carefully and quickly, ready to ferment.
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Pacamara Pacamara Coffee Bean Graft products
Friends who are familiar with coffee may think of El Salvador El Salvador when they hear the Pacamara variety of Pacamara. It seems that Pacamara was born with El Salvador. There is no conclusive evidence that Pacamara is a graft product of two varieties, Pacas and Maragogype, but most people believe that this variety originated in El Salvador. Pacamara pa
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Coffee roasting degree classification traditional American defined roasting pattern name
New England baking (New England): light brown, dried bean noodles. American baking (American): medium brown, dried bean noodles. Viennese roasting (Viennese): medium dark brown with scattered drops of coffee oil on the bean noodles. French roasting (French): moderate dark brown bean noodles with a thin layer of coffee oil. Espresso baking: dark brown, due to baking process
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