Introduction to the types and flavors of mixed Coffee
1. Mixed coffee with balanced taste
Recipes: Guatemala SHB (30%), Mexico AL (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).
Top mixed coffee is the best match between sour taste, bitter taste and aroma. Guatemalan coffee beans with strong sour taste, Mexican coffee beans with both sour and sweet taste, and Brazilian coffee beans with mild bitterness. Mix these coffee beans in an equal proportion, and then mix in the right amount of Kilimanjaro coffee beans with strong sour taste. Mix the coffee with a balanced taste and moderate concentration.
2. bitterness-based mixed coffee
Formula: Mantenin G1 (40%), Colombia SUP (30%), Brazil NO.219 (20%), Kilimanjaro AA (10%).
Choose strong coffee beans, Mantenin in Sumatra, Indonesia, Colombian beans with strong bitterness and sour taste, Brazilian coffee beans with moderate bitter taste, and Kilimanjaro beans with sour taste, mixed coffee with more bitter taste.
3. Sour mixed coffee
Recipes: Kilimanjaro AA (40%), Mocha Plateau Hara (20%), Brazil NO.219 (20%), Hawaii Kona NO.1 (20%).
Based on Kilimanjaro beans, mild coffee with mild taste from Ethiopia, mocha plateau hara and Brazilian beans, and moderate acidity from Hawaii Kona can be blended.
4. Aroma-based mixed coffee
Recipes: Guatemala SHB (40%), Kilimanjaro AA (30%), Mocha Plateau Hara (30%).
The aroma-based mixed coffee is a mixture of a variety of coffee beans with different characteristics to make the flavor more intense. Fragrant SHB of Guatemala, sour Kilimanjaro beans and mocha plateau hara with natural fruit flavors are the main ingredients to produce a full-bodied coffee.
5. American mixed coffee
Formula: Brazil NO.219 (50%), Mexico AL (30%), Jamaica washed beans (20%).
Choose moderately roasted coffee beans, mainly Brazilian coffee beans with a balanced sour and bitter taste, mixed with sweet and sour Mexican beans and Jamaican water-washed beans with flavor and bitterness, into a unique American blend of coffee.
6. Full-bodied mixed coffee
Recipes: Colombia SUP (50%), Brazil NO.219 (30%), Java Robusta WIBI (20%).
In order to highlight the rich and heavy taste, it is necessary to choose Colombian beans with heavy taste and moderate acidity, accompanied by Brazilian coffee beans with balanced taste, as well as a combination of rich flavor and bitter taste.
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The world's best quality aromatic Ecuadorian coffee beans San Cristobal region
Ecuador is one of the few countries in South America that produces both Arabica coffee and Robaik coffee. The best Ecuadorian coffee is grown on San Cristobal Island in the Galapagos Islands, where natural conditions are unique to the best coffee houses in the world. Despite its low elevation, the islands are particularly affected by the ocean, and the climate in the area is
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Introduction of Dominica coffee beans with fresh and elegant, full granules, excellent acidity and pleasant fragrance
Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality. Miniga Coffee uses a washing method to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. The coffee beans treated by washing method retain more original flavor than the drying method, and the aroma is pure and soft. Carefully selected and made in this way
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