Introduction to the history of the characteristics and taste of mocha coffee
Mocha coffee also has a chocolate aftertaste, which makes people naturally think of adding chocolate to coffee.
In fact, this latter characteristic has been amplified in the increasingly civilized commercial world, where mocha coffee in most coffee shops today is not made from Yemeni beans, but with chocolate syrup (hence the "variety" mocha became the "method" mocha). And that kind of spicy heroic because of the low yield of Yemeni coffee beans and become a few "aristocrats" to show the taste of the patent, if you want to drink this mocha, the general coffee shop is not satisfied with you.
Mocha coffee beans are small in average size, with ginger's wild, spicy flavor and bright, distinctive taste.
Real mocha coffee is a bit like love, sour and sweet. The existence of mocha, the reason is also very simple, is to let people in love understand the sweetness and twists and turns of love, in order to tell us the simplicity of happiness.
Mocha coffee is probably the most popular coffee variety among girls, due to its strong chocolate and milk flavor, and most people who know a little about coffee will think it is just chocolate added to lattes. This statement is not wrong, but it is not entirely true. This statement only regards mocha as a "method of making coffee" and completely ignores that the real mocha is actually a "variety" of coffee. However, there were not many people who could drink authentic mocha. Authentic mocha is not easy to fall in love with girls quickly, in addition to its natural chocolate aftertaste, spicy, stimulating, with a strong aroma is not too gentle side
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Coffee growing area of Tanzania
Coffee growing area: African Coffee: medium concentration Coffee description: refreshing acidity and medium mellow complement blackcurrant and sweet orange flavors processing method: washing with flavors: blackcurrant, orange and lemon-like coffee: Kenya coffee Tanzania coffee from the rich soil of the East African Rift Valley, is an outstanding representative of quality coffee from this region. Its clear
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Coffee growing environment coffee variety producing area in Indonesia
In the Dutch colonial era, coffee was grown mainly in large estates. after World War II, it experienced the process of nationalization and the movement of independence. today, about 90% of the coffee produced in Indonesia is produced by small farmers. Indonesian coffee is Arabica, and the Arabica manor was destroyed by the leaf rust disaster at the end of the 18th century. at first, the Dutch tried to grow Liberian species, and later
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