Processing methods and methods of Ethiopian Coffee Mokasidamo Coffee
Mocha Sidamo Sidamo coffee
Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin. All kinds of mocha beans treated in the sun have wild flavor in the basic flavor, but the degree is more or less different, so it is more suitable for the baking degree from Full City to Vienna. The essence of the excellent sun, mocha beans, its tail will have a distinct taste of chocolate, some have more delightful blueberry-like fermented fruit and red wine texture like Cedamo, Cafa, Hara and Viriga are the best coffee-growing areas in Ethiopia. Each planting area has not only the traditional drying processing method, but also the washing processing method. The taste of coffee processed by drying is more "wild" or "strong", which is not popular with everyone. Compared with other countries, Ethiopian coffee taste is rich and colorful, such as lemon flavor, light and delicious, wine flavor, plant flavor and soft flavor and so on.
From the outside, Ethiopian coffee beans are not only unnoticed, but may also be tiresome. And the processing of some coffee beans is a bit casual. Even so, Ethiopian coffee is always well received in the taste.
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Eastern Jamaica Coffee Variety Blue Mountain Coffee
Blue Mountain Coffee is the most superior coffee in the world, and the weather, geological structure and topography of Jamaica provide an ideal place. The ridge that runs through Jamaica extends to the eastern part of the island, with the Blue Mountains rising to more than 2100 meters. Cool weather, foggy, frequent precipitation, use this rich soil Rain Water to reconcile. Here, a mixed planting method is used to grow coffee trees in terraces with bananas.
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Introduction to the export and production status of Australian coffee and its flavor characteristics
Very little coffee is grown in Australia, and Australian coffee is produced and exported very little because of the high labor costs here. Most of the coffee grown here is Robles specialty coffee, which tastes good and overflows with aroma, which is not inferior to Arabica beans. Although coffee without sugar, milk and other ingredients tastes purer, Australians don't seem to like it.
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