Papua New Guinea Coffee Island
Papua New Guinea (Papua New Guinea) aroma 3.5 minutes brightness 3.5 minutes mellow 3.5 minutes flavor 4.5 points aftertaste 4 points
Suitable for baking: City/Full city New Guinea beans can be baked in a wide range, from soft and well-balanced city to full city with a well-balanced flavor, and even re-baking with oil, depending on your preference.
New Guinea is also an anomaly in Indonesian coffee. Coffee estates are numerous, large and small in scale, and most of the small estates produce washed organic beans with strong flavor but no local flavor. These small estates also produce a small amount of sun beans, which are more varied and delicate than water-washed beans; the taste of large manor coffee is more clean and delicate, but some people think that it has less personality. Basically, Babu coffee is lighter than java beans, somewhat similar to good Central American beans. Most of the coffee trees in the area come from the Tibica seed of the Jamaican Arabica bean, mixed with the Arabica bean from Tanzania. There are also some new hybrids or Indian Ken specialties.
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The benefits of drinking Coffee is really good for the skin
The story of the shepherd: according to Roth de Neroy (1613-1707), a Roman linguist, there was an Arab shepherd Kardai who drove sheep to the Isobian prairie one day in the sixth century of the coffee bean era. He was surprised to see that each goat was extremely excited and excited. He was surprised to find that these sheep were eating after careful observation.
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The origin of Rwandan coffee what are the special effects of Rwandan coffee
Coffee production in Rwanda: there are about 33000 hectares of coffee plantations in Rwanda and 500000 people are engaged in coffee cultivation. With the good natural conditions of high altitude and fertile volcanic soil, the country's fertile soil and suitable climate contribute to plant growth, and coffee trees seem to be driven or forced to grow upward, or because they grow too fast to produce the best coffee beans.
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