Honduran Coffee Flavors and Characteristics
Honduran coffee beans Honduras roasted to the level of deep city roasting, a little bit of oil. Honduran coffee beans are not as clear and light as Yunnan small grains of coffee garden beans; after grinding, the aroma of coffee spreads out, feeling more concentrated and a little tight.
Hand-washed Honduran coffee beans Honduras in the office. Usually, the coffee powder of freshly roasted coffee beans expands more by hand, but the water absorption expansion of Honduran Honduras coffee powder is relatively small after hand pre-soaking compared with Yunnan small grains of coffee garden beans.
Honduran coffee bean Honduras, the most obvious feeling is relatively soft and thick, occasionally feel a little sweet; perhaps because of the degree of baking, do not feel the acid characteristics of Honduras.
Picture of roasted coffee beans in Honduras, Honduras
Coffee in Honduras is imported from El Salvador. Coffee production in Honduras increased significantly after the Brazilian frost in 1975, more than tripling in 20 years. The coffee grade in Honduras depends on altitude: coffee grown at 700-1000 meters above sea level is medium, coffee grown at 1000 meters above sea level is superior, and coffee grown at 1500 meters above sea level is superior. High-acid high-quality coffee produced in Honduras
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When the mocha coffee beans are flushed, what is the best water temperature for deep baking beans? #160; hand flushing & #160
Mocha gets its name from the famous port of Mocha. Transportation in East Africa was very underdeveloped in the 15th century, but it produced the world's most precious coffee beans, which were gathered in the Yemeni port of Mocha and shipped to Europe. Today, photos of mocha coffee production methods in the port of Mocha (11 photos) have retreated inland due to the accumulation of silt.
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Identification of coffee beans graded defective beans in coffee producing areas of Kenya
◎ grades defective beans by the number of points, which is the earliest method of grading, and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean counts as one.
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