Central America Guatemala Coffee Bean Grade SHB
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.
Table: grading criteria of Guatemalan coffee beans
Grade
Name
Abbreviations
Altitude (m)
one
Strictly Hard Bean extremely hard bean
SHB
≥ 1400
two
Hard Bean hard bean
HB
1200-1400
three
Semi Hard Bean slightly hard beans
SH
1100-1200
four
Extra Prime Washed extra high quality water washed beans
EPW
9-1100
five
Prime Washed high quality water washed beans
PW
800-900
six
Extra Good Washed special quality water washed beans
EGW
600-800
seven
Good Washed good quality water washed beans
GW
Less than 600
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Coffee machine, barista-related English words Chinese translation Tamper powder hammer, the iron in the hand of the barista in the coffee shop! ^ _ ^ Portafilter cooking handle, same as above! Basket handle filter, powder bowl, this is integrated with Portafilter brewing handle, coffee powder is placed here, and then hammered with Tamper powder. Mac
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High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed
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