Introduction of boutique coffee Ecuadorian coffee
Coffee has a long history in Ecuador. Coffee was Ecuador's main export from the early 19th century to the early 20th century. But Ecuadorian coffee has never been included in the category of high-quality coffee due to its destructive deforestation and low processing of raw beans.
Ecuador, like its neighboring coffee-growing countries, has ideal elevations and climatic conditions, as well as an old family tree called Bao tie Bika. The boutique coffee produced here is bright and has an elegant overall flavor.
Ecuador EScafe Cooperative
Country of production: Ecuador
Grade: SHG
Planting area: central Highland Loha Province
Brand name: ESCafe Cooperative
Treatment method: wet treatment
Appearance: 1ddeband 300grgrmr 17SCR
Variety: bourbon
Note: the dry aroma is sweet with the aroma of honey and spices. The wet aroma is still sweet and cardamom. The palate has the flavor of milk chocolate and has a strong taste.
Dry aroma (1-5): 3.4
Wet aroma (1-5): 3.2
Acidity (brightness) (1-10): 8.3
Taste (layered) (1-10): 8.6
Taste (alcohol thickness) (1-5): 3
Aftertaste (residue) (1-10): 8.5
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 85
Strength / main attribute: mild / balanced
Recommended baking degree: full city
Comparison: similar to wet-treated Indonesian East Timorese coffee
- Prev
What kind of coffee or which kind of milk would you like to make coffee?
Citron Coffee this is one of the coffees that emphasize the magnificent effect of golden coffee; if it is used to entertain guests at a banquet, it will be able to achieve the effect of pleasure between the host and the guest. Cut a lemon peel into a spiral; then pour hot coffee into the cup and add sugar, then pick up the lemon peel with the tip of the knife and place it on top of the cup; then pour the brandy into another small plate and light it, when the fire burns, use soup
- Next
Yejia Xuefei can be divided into two categories according to the different ways of handling raw coffee beans.
Category An is the washing method, and the grade standard is set by the American Fine Coffee Association SCAA, which is divided into Gr-1;Gr-2, the smaller the Arabic numeral is, the higher the grade is, the style of G1 Yega Chuefei is distinct, and the flavor of citrus flavor and floral flavor in the coffee liquid is a delicious taste that everyone can't resist; category B is the raw coffee bean processed by the sun, and the grade is Gr-1;Gr-3;Gr-4;Gr-5, which is also the highest.
Related
- Does Rose Summer choose Blue, Green or Red? Detailed explanation of Rose Summer Coffee plots and Classification in Panamanian Jade Manor
- What is the difference between the origin, producing area, processing plant, cooperative and manor of coffee beans?
- How fine does the espresso powder fit? how to grind the espresso?
- Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
- The practice of lattes: how to make lattes at home
- Introduction to Indonesian Fine Coffee beans-- Java Coffee producing area of Indonesian Arabica Coffee
- How much will the flavor of light and medium roasted rose summer be expressed? What baking level is rose summer suitable for?
- Introduction to the characteristics of washing, sun-drying or wet-planing coffee commonly used in Mantenin, Indonesia
- Price characteristics of Arabica Coffee Bean Starbucks introduction to Manning Coffee Bean Taste producing area Variety Manor
- What is the authentic Yega flavor? What are the flavor characteristics of the really excellent Yejasuffi coffee beans?