Baru Volcano, a coffee-producing area in Panama
Dry fragrance can be said to be the most charming place of this bean, after grinding, you can obviously feel a kind of elegant floral fragrance, fresh and elegant, but it is not like Yega Xuefei's floral fragrance rising all the time, but a feeling of eloquence. In addition, there is obvious honey sweet fragrance, the overall dry fragrance is low and melodious, the honey sweet fragrance is more prominent after water injection, the coffee entrance is very gently sour across the mouth, and its aroma is more concentrated in the first part of the mouth. It was the moment after the entrance. After drinking, the taste left in the mouth has a hint of cocoa, but more prominent is an elegant floral aroma. The mellow thickness has always been the weakness of Panamanian coffee, but this time the honey-treated coffee beans are very round and mellow. Mellow is also much better than the performance. The famous beans in Alida Farm are also his water-washed beans, which taste clean and clear with a floral aroma. At present, Alida Farm tries a variety of treatment methods, including water washing treatment, sun treatment and honey-treated coffee beans. it is worth mentioning that Alida farm honey-treated coffee beans, a combination of sun treatment and water washing treatment, after the outer skin of fresh coffee berries are removed, sun fermentation is carried out directly. It not only keeps the taste clean, but also gets the fermented fruit and wine aroma produced by the sun treatment.
The particles of this coffee bean are not large and round. Due to the use of honey treatment, the middle line of the beans is not clear. There are obvious traces of sheepskin outside the beans, and the color is green.
The beans can be baked in a medium and shallow degree, and the beans can be produced near the end of the explosion, so as to retain its rich flavor and ensure the overall roundness.
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Introduction to the taste and flavor of Nicaraguan coffee Santa Barara
Beautiful sour taste, moderate mellow Nicaraguan coffee belongs to the Central and South American style coffee, although the acidity is not very high, but it feels refreshing. The mellow degree is also not high, but the overall feeling is just right, neither thin nor too strong. To make it easier to accept. The taste of red wine can be vaguely felt in the shallow sour taste, which is also a major feature of Nicaraguan coffee.
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Introduction to the characteristic species of Colombian Coffee beans Lazmus Manor
In the early 1960s, coffee production was about 600kg per hectare. Now it has risen to about 900kg, and some farms can reach 2500 kg. However, quality assurance is a top priority for the coffee industry. Colombia established the National Coffee Management Association (Federacion Nacional de Cafeteros, or FNC) in 1927, which is responsible for quality supervision. Although the association is a private company
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