Indicates that "AA" will also have "Code 53" Zimbabwe (Zimbabwe) suitable for baking.
Zimbabwe (Zimbabwe) aroma 3 minutes brightness 4 minutes mellow 3 points flavor 4 points aftertaste 4 points
Suitable for baking: City/Full City City to Full City, but the flavor will be more complete when baked by Full city. It is recommended to leave it for three or four days before tasting.
Zimbabwe was able to grow coffee only in the 1960s, but it already has good quality, balance, complexity, texture, charming spices, excellent flavor and sweet taste, but it still takes some work to find good Zimbabwean coffee. The top coffee beans on the bag not only mark "AA" but also have the words "Code 53". Zimbabwe coffee is mainly produced in the provinces of Manicaland and Mshonaland, bordering Mozambique, while the main producing cities are Chipinge and Mutare.
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Treatment method of coffee beans from Sumatra, Indonesia
The chairman of the Indonesian Special Coffee Association (SCAI), one of the high-quality coffee institutions in Indonesia, gave a brief overview of the export coffee business. Indonesia's total exports grew by an average of 50-20% a year from 2000 to 2009, until it became the third largest coffee manufacturer in the world. Robasta coffee accounted for about 70% of the total exports, because the earliest
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Introduction to the characteristics of Indonesian Mantenin wet planing method the taste of Sumatra Manning coffee
(1) Mantenin refers to half-sun or sun-dried beans around Lake Toba in north-central Sumatra and in the eastern mountains of Lindong at an altitude of 9-1200 meters above sea level on the southwest coast; (2) Golden Mantenin, after four manual screening, is higher than ordinary Mantenin and has larger granules; (3) Tavahu coffee refers to the northernmost Sumatra.
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