Papua New Guinea coffee beans
Papua New Guinea coffee is dry and sweet, with a subtle sour taste. Small-scale coffee farms, widely distributed in alpine areas, have formed cooperatives, share water-washing processing facilities and generally produce after certification as organic farmers. Some coffee is grown and processed in large plantations, giving it a drier taste. Compared with coffee from Indonesia and Java, it has a lighter texture and an aroma that is not inferior to the acidity of coffee from Central and South America.
Aroma characteristics: Aroma| Flavor | Acidity | Sweetness |Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City |Fullcity | French | Italian Variety : Typica, Bourbon Processing Method :Washed Species : Arabica Flavor : Fruit-Apple, Flower, light body
Summary: An island country located at the western end of the South Pacific Ocean through the eastern half of New Guinea.
Capital: Port Moresby
Languages: Fijian, English
Climate: Tropical Rain Climate
Religion: Roman Catholic 22%, Christian
Production area: Highlands, Morobe, Chimbu
Varieties: Arusha, Bourbon, Blue Mountain, Typica, Caturra, Catimor, Other
Harvest period: May to August
Planting height: 1,300 m 1,900 m
Grades: AA, A, X,C, PB
Processing method: Wet-processed
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Main place of production and Flavor characteristics of Jamaica Blue Mountain Coffee
The main producers of No.1 | Jamaica Bluemountain Estate No.1 Blue Mountains in Jamaica are Wallenford, Mavis Bon, Old Inn Farm and MOY HALL, among which Wallenford Farm in the Blue Mountains of Jamaica is the most famous farm coffee. The coffee has the highest sense of balance and suitable acidity, as well as a very strong aroma. This is Arabica iron.
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Introduction to the origin, characteristics, flavor and taste of coffee beans
At present, the main tree species planted are Arabica species, Robusta species (Carneva species) and Liberika species. It can be subdivided into dozens of varieties, which will be distinguished in production, circulation and trading. Even in the same producing country, there will be subtle effects on the flavor and quality of coffee beans because of the differences in climate, altitude and soil quality in different regions.
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