Manual inspection of raw coffee beans basic knowledge of coffee beans
With reference to the origin and grading, grab the raw beans with your hands and check their appearance. The feeling of the hand is very important. Judging from the appearance of raw beans, their quality must have some experience, at the same time, it is difficult to set standards.
The color has no difference in uniform light green, with luster. Also take into account the changes in color after harvest.
The shape requires that the particles are uniform and neat, and there should be no deformed beans. When a small number of them are mixed in, they must be picked out in time.
The taste should have the fresh and fragrant smell of raw beans. There is no need to judge the personalized taste of raw beans, but to make sure it is a fresh crop. Raw beans should not have a peculiar smell (fermentation, mildew, medicine, soil, etc.).
Defective bean worm eaten beans, immature beans, fermented beans, hard shell beans, broken beans and so on, can be identified from the appearance.
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Characteristics of Suriname Coffee from Global Coffee producing area
Suriname (Surinam) was the first country in South America to grow coffee. The Dutch who settled in Suriname in 1667 introduced coffee trees from Java in the early 18th century. The first coffee trees were given by the mayor of Amsterdam to a Flemish pirate, a Hansback. To be exact, these coffee trees were planted in the Dutch Gui at that time.
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Coffee beans that can be used as a single-serve coffee Introduction to the flavor characteristics of coffee beans
Mocha: Arabic coffee is all called mocha and has been known for centuries as the world's finest coffee. However, even if the same mocha also has high and low points, high-grade products are as follows: Wanteling, Yafei, Anaiji and so on. Mocha with ladylike unique flavor, sweet and smooth, and has a unique aroma, rich sour alcohol, suitable for any other coffee match, straight
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