Different coffee flavors Honduran boutique coffee full-bodied coffee
Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.
Overall, Honduran coffee has a good reputation and is suitable for mixed coffee. Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700 to 1000 meters above sea level is medium, coffee grown at 1000 to 1500 meters above sea level is superior, and coffee grown at 1500 to 2000 meters above sea level is superior.
After the frost in Brazil in 1975, coffee production in Honduras increased significantly, from 500000 bags to 1.8 million bags in 20 years. Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country, where rust is more serious, and drug sprays used to treat this disease have played an important role in increasing coffee production.
All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany.
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Washing treatment of moderately roasted raw beans of Papua New Guinea coffee
The sweetness of Papua New Guinea is high, with apricot-like bright and rising acidity, the palate is balanced and full-bodied, the overall flavor is balanced and elegant, clean and smooth, with fruit aromas. Generally speaking, it is difficult to guarantee a good alcohol thickness for coffee with good acidity, but the commendable thing about Papua New Guinea is that it has both high quality and moderate acid.
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Beautiful sour taste, moderate mellow Central American Nicaraguan coffee beans
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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