Moderate acidity, slightly bitter Coffee Manor in Australia
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. In contrast, they prefer seasoned coffee with mixed flavors. It is said that more than 90% of the coffee consumed by Australians is seasoned coffee, of which more than 75% need milk and 65% sugar.
Australians do not simply like coffee itself, but like the hot, sweet, milky mixed taste. Moreover, there are many kinds of seasoned coffee in Australia, in addition to sugar and milk, chocolate and wine can be added to the coffee, making the coffee taste more rich flavor characteristics: moderate acidity, slightly bitter taste.
If Italian coffee makes people like it deeply, then Australian coffee makes people have a calm love, although it will not be crazy enough to lose its mind, but it will be a little disconsolate when it is lost.
Few people know that coffee is produced in Australia, but the coffee produced in Australia is actually of high quality. Australian coffee is a kind of bourbon coffee, which is famous for its smooth taste and almost no bitterness and caffeine.
Coffee first entered Australia from the sea in 1788, but the quality of coffee at that time was not excellent. It was not until 1950 that with the influx of European immigrants and the introduction of high-quality espresso to Australia, the quality of Australian coffee was greatly improved. Coffee has now become an indispensable drink of choice for many Australians. According to statistics, the average Australian consumes 2.4 kilograms of coffee a year, compared with 0.6 kilograms 50 years ago.
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Introduction to Ethiopian mocha Highland Coffee with unique flavor and mild taste
Ethiopia is located at 6 ~ 9 degrees north latitude, 34 ~ 40 degrees east longitude and 1600 ~ 1800 meters above sea level. most areas belong to tropical rain forest climate. The excellent geographical environment and climate make the coffee here full of wine aroma and a rich chocolate aftertaste. The most famous coffee in Ethiopia is Mocha Highland Coffee, which is not like other high-altitude coffee.
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Ethiopian flavor Yirgacheffe African coffee from Hidamo province
Ethiopia (Ethiopia) aroma 5 minutes brightness 4.5 minutes mellow 5 minutes flavor 4.5 minutes aftertaste 4.5 minutes suitable for baking: Light/Medial/City shallow baking to city baking can be, if the emphasis on fruit and flower aroma, then you must use shallow baking, you can even stop baking before the end of an explosion (Yirgacheffe)! To emphasize the flavor or to mix with the espresso formula
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