Guatemalan coffee flavor is classified according to the grade of Guatemala.
Grade division of Guatemala
Guatemala
Cupping (Simon) 2015-07-29 17:49
Coffee is the second largest commodity in the world after oil in trade. Arabica accounts for about 70% of the world coffee production, and about 10% of these 70% Arabica receive fine coffee, known as "Specialty Coffee" and "boutique coffee". Among these excellent coffee into the category of "boutique coffee", 1% to 2% are outstanding-with excellent quality that represents the style of their own origin.
Generally speaking, the quality of coffee beans is closely related to planting altitude. Under the same roasting condition, the quality of coffee beans at high altitude is much better than those with low altitude in terms of aroma persistence, depth and complexity of taste. Therefore, in the classification standards of coffee beans from various producing areas, it is also a typical classification method according to altitude, and most coffee producing countries in Central America are classified according to altitude. Such as Guatemala, Costa Rica.
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Kenya grades Kenyan boutique coffee beans
Kenya Cupping (Simon) 2015-08-01 16:00 usually Kenya coffee is classified as follows: 1) Common classification: coffee fruits picked by hand, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, fermented for about 36 hours, placed on a metal grid for sun drying
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Coffee extraction Theory-Golden Cup Criterion Professional Coffee knowledge
The taste and extraction methods of coffee are very diverse. The European Fine Coffee Association once put forward the concept of Gold cup, that is, the golden cup criterion. A certain extraction rate and coffee concentration determine the taste of coffee. But what is the extraction rate, and what is its effect on the taste of coffee?. Let's do some knowledge sharing what is the Golden Cup Criterion (Gold Cup Standard) SCAA Golden Cup
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