Zimbabwe's top coffee beans are mainly produced in the cities of Chipinge and Mu
Zimbabwe (Zimbabwe) aroma 3 minutes brightness 4 minutes mellow 3 points flavor 4 points aftertaste 4 points
Suitable for baking: City/Full City City to Full City, but the flavor will be more complete when baked by Full city. It is recommended to leave it for three or four days before tasting.
Zimbabwe was able to grow coffee only in the 1960s, but it already has good quality, balance, complexity, texture, charming spices, excellent flavor and sweet taste, but it still takes some work to find good Zimbabwean coffee. The top coffee beans on the bag not only mark "AA" but also have the words "Code 53". Zimbabwe coffee is mainly produced in the provinces of Manicaland and Mshonaland, bordering Mozambique, while the main producing cities are Chipinge and Mutare.
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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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Rich flavor, mild taste, Port-au-Prince, Haiti coffee
Most of the coffee produced in Haiti is grown in a purely natural state, which is not intentional but the result of material shortages because coffee farmers are too poor to buy fungicides, insecticides and fertilizers. On the contrary, this makes the coffee produced in Haiti the most natural and pollution-free. Haitian coffee has full granules, rich flavor, medium to low acidity and warm taste.
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