African manor Mozambican coffee beans have the characteristics of shallow floral aroma and fresh flavor.
Mozambique coffee
Mozambique coffee beans are grown in Africa, between Ethiopia and Kenya, quality and flavor characteristics of both places, medium particles. The sourness is quite strong when lightly baked, and tastes best when baked in medium. Light floral fragrance, fascinating. If you taste it in a mocha pot, the flower fragrance is slightly lacking and faintly discernible. The palate is slightly heavier, with a medium sweetness, but with a fresh breath lingering in the middle cavity.
Political problems and internal strife have brought once-thriving coffee industry Mozambique to a standstill. High quality coffee used to be grown in the Manica region of the central part of the country.
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African Kenya Kenya GETHUMBWINI Manor Coffee beans have a sweet and mellow flavor
Kenya, a giant in the coffee market, is also a model country for producing fine coffee, and GETHUMBWINI Manor is its leading coffee farm. In 1957, SOCFINAF of France owned GETHUMBWINI Manor. After 80 years of careful management and cultivation, it has long been a Kenyan manor designated by European raw bean merchants and coffee bakeries, and after the 2007 WBC Tokyo Competition WBC.
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Coffee beans treated with Misael Sauceda honey from Nicaragua Tianyi Manor in Nicaragua, America
The planting conditions in Nicaragua are not inferior to those in Central American countries. Shaded coffee is grown at high altitudes. It tastes round and balanced with less sharp acid. The main unknown factor is war and hurricanes, which make a single farm unsustainable. There is no historical data for raw bean merchants to track and check farm data until after 2003, the bad factors of coffee quality are removed and backward intercourse.
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