Harald coffee beans in Nigeria
Harald, located in eastern Ethiopia, is an ancient city with a long history and one of the four holy cities of Islam, where coffee beans are usually divided into three types: long bean Harar, short bean Harald and single bean Harald. Among them, long bean Harar is the most popular and of the best quality. this kind of coffee is full-bodied, full-bodied, sour and full-bodied.
Harald coffee is called "wild rose" and belongs to "pure handmade" coffee. Lahore coffee has a mixed flavor with mellow, moderate or mild acidity, and most importantly, it has the lowest caffeine content, about 1.13%. Harald coffee is also a very special kind of coffee, its taste is very aggressive, ready to defeat your taste buds, it is hard to forget. The earthy smell of Harald coffee is unique to dry coffee and is why some people love it while others reject it. However, due to the different processing methods after picking coffee, the taste of Ethiopian Harald coffee is also different, some are full-bodied, low-mellow and have a strong wine flavor, while others are fragrant, lubricated and slightly fruity.
Krar coffee has a wild flavor and a fermented red wine flavor. It is not too much to say that it is the best coffee in the world, but the lack of brand and poor packaging are unknown to the world.
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Roasting method of Super Hawaiian Kona Coffee beans
But the climatic conditions are very suitable for the coffee growing industry. There is plenty of rain and sunshine here, and there is no worry of frost. In addition, there is a strange natural phenomenon called free shade (freeshade). On most days, at about two o'clock in the afternoon, white clouds appear in the sky, providing the necessary shade for the coffee trees. As a matter of fact, it is so excellent.
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Coffee blending principle how to mix coffee beans
The extraction method, such as hand-brewed coffee, which emphasizes the flavor of origin, usually uses medium-to-deep roasting for coffee beans, but for Espresso, non-re-roasting is not enough to reflect the perfection of Espresso taste. The baking degree of most Espresso beans is in the re-baking stage after the peak of the second explosion. On the one hand, the requirement of such baking degree comes from the extraction principle of Espresso, Espresso.
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