The acidity of Fraijanes Plateau in Waiqiangsi Plateau is bright and consistent, the fragrance is full of alcohol and the thickness is delicate.
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.
Fraijanes Plateau ®:
The Fraijanes Plateau ®is of volcanic soil, with high altitude, abundant rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.
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Introduction to the taste characteristics of Mexican Aldumara Coffee
High quality beans: Aldu Mara, Mexico. Taste characteristics: large particles, with a strong sweet, sour taste and good aroma. The best barbecue degree: medium fried or body fried. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, with suitable sour taste, special and elegant taste. Although the professional price of coffee in Brazil
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Dominican Santo Domingo coffee with excellent acidity and pleasant aroma
Santo Domingo coffee, characterized by fresh and elegant, full particles, excellent acidity, pleasant aroma, so value for money. Dominican coffee selection is generally done manually. The main basis for selection is according to the fullness of coffee particles, whether uniform, and then divided into grades. Generally speaking, coffee with full and uniform particles is easier to preserve. Only the most plump and uniform particles
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