Cameroon coffee espresso deep roasted coffee beans coffee net
Fine coffee beans are refined by water treatment. Washing refining method can get coffee beans with less impurities, but if the water quality and time of washing beans are not properly controlled during fermentation, it will easily cause coffee beans to be infected with excessive fermentation sour, and dry processing beans also need to pay attention to timely inspection and prevent coffee beans from being contaminated by wet ground and impurities. Processed beans, to be dried in time, and drying should also have a degree, generally treated beans moisture content in 11-13%, drying insufficient easy to make beans moldy, drying excessive easy to make beans aging affect flavor.
Dark roasted coffee beans suitable for espresso.
Arabica coffee trees were first cultivated in Cameroon in 1913 as Blue Mountain coffee from Jamaica, but the country also produces robert coffee in large quantities. The quality and characteristics of Cameroonian coffee are comparable to those of South American coffee. The best coffee in the country comes from Bamileke and Bamoun in the north-west. Here, it also grows some giant coffee beans and bean-berry coffee.
Beginning in the late 1980s, Cameroon's coffee production declined, from 1.8 million bags of robert coffee in 1987 to 1.1 million bags in 1990, and from 400,000 bags to 200,000 bags of arabica coffee in the same period. Now, thanks to tighter regulation by the National Coffee Supervisory Agency, coffee production and quality may be picking up.
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Cameroon coffee espresso deep roasted coffee beans coffee net
High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed
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How to taste a cup of coffee, Guatemala Coffee Mini Nanguo Highland
The first step is to smell the dry aroma of coffee Fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are due to the differences in plantations.
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