Flores Coffee introduces boutique coffee
Producing country: Indonesia
Grade: Estate
Planting area: Bajawa District
Label: none
Treatment method: wet processing
Appearance: 1.6dplink 300grgrgr18SCR
Variety: Sumatra Tibica
Note: growing at 1150 and 1400 meters above sea level, this coffee has elegant floral aromas and a pleasant syrup-like sweetness. The overall quality is balanced and gentle.
Dry aroma (1-5): 3
Wet aroma (1-5): 3.5
Acidity (brightness) (1-10): 8.4
Taste (layered) (1-10): 8.4
Taste (alcohol thickness) (1-5): 3.8
Aftertaste (residue) (1-10): 8.6
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 85.7
Strength / main attributes: light strength / balance, lightness
Recommended baking degree: city+ or full city
Contrast: typical island coffee
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Understanding the flavor of African coffee in coffee producing areas
Uganda (Uganda) aroma 3% brightness 4% mellow 4% flavor 4% aftertaste 4% suitable for baking degree: Full city / Espresso suggested to enter the second explosion, at this degree there will be a very obvious chocolate flavor, if baked a little deeper is quite suitable to be mixed into the Espresso formula. It takes a mature period after baking, so you will get the most complete taste after three or four days.
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Coffee businesses in Zimbabwe grow individual coffee
Commercial coffee cultivation in Zimbabwe began in the 1960s. The coffee produced here, like many East African coffee, has a good balance, complex variability, as well as good bean shape and processing technology. Zimbabwe AA-Dandoni Village producing country: Zimbabwe Grade: AA planting area: Qipinggai Factory label: Dandoni Farm treatment method: wet processing outside
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