A detailed introduction to the treatment of coffee bean red wine: historical reasons, development and specific operation methods
Colombian red wine treatment
At present, of all the coffee producing areas on the earth, very few red wine-like treatments have been successfully tested. After years of testing, this treatment has finally been able to control the acidic structure of coffee. Fermented coffee similar to red wine treatment greatly enhances the sweetness, cleanliness and multi-level complex and elegant acidity of the coffee. This fermentation method greatly improves the quality and uniqueness of coffee products.
Red wine treatment, also known as controllable fermentation, or lactic acid / acetic acid fermentation
The team, led by American Felipe Sardi, is made up of bioscientists and ecologists who use technologies such as solar energy to cultivate and process raw beans.
A special manual picking team is trained and picked strictly in accordance with the picking requirements of boutique coffee beans: immature fruit.
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The World Coffee Map explains in detail the specific distribution points and geographical names of the world coffee map.
Costa Rican coffee has full grains, ideal acidity and unique strong aroma. Tarrazu of Costa Rica is one of the major coffee producing areas in the world. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are
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The latest introduction to coffee flower production method
As for the origin of coffee flower, in fact, there has been no very clear literature, only know that in Europe and America at that time, coffee flower is in coffee performance, the display of high difficulty professional technology, and such innovative skills, the display of high difficulty technology, greatly shocked the coffee industry at that time, from the beginning has been the public attention. All of them are deeply affected by coffee.
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