Introduction to the taste, aroma and acidity of Ethiopian coffee
Sweetness: the taste belongs to the sweetness of honey, while it smells obviously sweet with caramel. This bean has obvious sweetness and belongs to the sweet taste of honey.
Acidity: the sour taste of this bean is just right, it can only be said to be a bit like the low-key sour taste of ripe nectarines. Personally, my attitude towards sour taste is very complicated. Although I don't like sour beans, I also understand that it is sour taste that brings rich levels of coffee liquid, and beans that lack acidity are often as fun as shabu-shabu water. The acid of this bean is realized in the mouth and retreats quietly behind the scenes very quickly. At the same time, it does not affect the taste of other levels of flavor in the whole process, let alone suppress other flavors. It can be said that it is a very cute bean.
Yuyun: the rich aromas of flowers and fruits and the taste of fruit will gradually transform into obvious nutty and plum flavors in the aftertaste, which is a bit like the not-so-sweet chocolate taffy on the whole. Even if you don't pay much attention to brewing, you can ensure the appearance of a very rich afterrhyme. The personal feeling should be due to the mellow taste brought by the high concentration of water-soluble substances.
P.S: because of the rich aftertaste of the beans, you can try to put the cup with coffee liquid residue for a short period of time after drinking the coffee. When the cup dries gradually, you can smell the more and more obvious aroma of sour plum soup in the cup. At the same time, if the extraction is excessive in the brewing stage, you can also smell the bitter smell that should not occur at this time.
Overall: whether it is dry, wet, fragrant or mellow, the sense of balance and aftertaste are all very distinctive, with obvious features. If you are pursuing a cup of wild interest like the scorching sun of the African prairie, coffee lovers who yearn for a taste like chocolate taffy should never miss this bean.
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Columbia Coffee Bean Coffee Manor Consuelo Manor
Herry Rojas Alvarez has been engaged in coffee cultivation for 35 years. His parents began to teach him to love coffee and contribute to the coffee field when he was young, and now he has finally become one of the coffee experts who can cultivate high quality coffee. This is the second time he has participated in Cup of Excellence, and this time he has passed the online competition.
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Introduction to planting areas and planting methods of Coffee varieties in Kenya
Kenya Coffee growing area Kenya's coffee producing areas are mainly concentrated in Mount Kenya (Mt. The plateau region represented by Kenya). Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The main producing areas are Nyeri and Ruiru in the middle of the country. The Kenyan coffee variety was originally brought to Kenya for cultivation by Bou.
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