Which is better, Rose Summer Coffee or Blue Mountain Coffee [boutique Coffee] Yega Xuefei, Ethiopia
In the past, the identification of top coffee used to follow Japan. More than 90% of Blue Mountains are exported to Japan, and 100% of Blue Mountains can not be bought in the domestic market. There is a king, a queen, the Blue Mountains of Jamaica and Kona of Hawaii. However, with the continuous improvement of the standard of coffee-producing countries and the sharing of information, we have been exposed to more boutique coffee, and this Panamanian summer has become the new king of coffee in recent years. But there is no difference between good and bad, they are all top coffee beans. Good or bad can only be decided according to individual taste.
Also known as drop coffee, ice-brewed coffee, is a way to make coffee drinks. Ice drop coffee uses ice water, cold water or ice cubes to extract coffee, which is very slow and often takes several hours, so ice drop coffee is more expensive.
The principle of ice-brewed coffee is that the coffee itself is compatible with water and is extracted bit by bit by melting ice. The coffee extracted has different flavor according to the roasting degree, water quantity, water temperature, droplet speed, grinding thickness and other factors.
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Rose summer coffee Ethiopian sun Yega Xuefei
The species of Geisha was discovered in the Rose Summer Forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, in Costa Rica in 1953, and Panama was introduced in the 1970s by Francesca of Dongba Seven Farm Garden. Mr. Serraxin got the seeds from CATIE, Costa Rica, and started growing roses.
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Ice drop coffee-a touch of cool ice drop coffee in summer-a touch of clarity in summer
The principle of ice-brewed coffee is that the coffee itself is compatible with water and is extracted bit by bit by melting ice. The coffee extracted has different flavor according to the roasting degree, water quantity, water temperature, droplet speed, grinding thickness and other factors. The coffee powder of the characteristic editor is 100% soaked at low temperature and moist, and the extracted coffee is delicious, smooth and rich.
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