Introduction of three different flavors of Coffee
Honduras
Honduran coffee does not have very distinctive characteristics. The overall balance of taste is its greatest feature, Honduran coffee extremely balanced characteristics make it widely used. It can be used to blend coffee or brewed as a single item. Generally speaking, beans produced in different regions and at different altitudes have different performances. The taste is medium or light acidity, giving people a clear but not strong feeling, sometimes with caramel sweetness, sometimes with beautiful floral or fruit fragrance.
Colombia Colombian
Colombia coffee is produced in Colombia, Colombia is the second largest coffee industrial country after Brazil. Roasted coffee beans will release a sweet aroma, with acid in the sweet, bitter in the good quality characteristics, because of the appropriate concentration, often used in high-grade coffee blends. The palate presents acidity and sweetness, with unique acidity and mellow taste. The aroma is highly balanced, with a high degree of aroma and a strong taste.
Mexico Mexico
Due to geographical and climatic reasons, Mexican coffee is grown close to Guatemala and is classified as Mesoamerican. It has intense sweetness, sourness and good aroma. It is characterized by smooth taste, high acidity, medium alcohol, slightly nutty aftertaste. Sweet, sour, bitter taste neutral, moderate sour, taste special, elegant.
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Introduction of Coffee blending introduction of the three benefits of blending Coffee
1. Stable flavor because coffee beans are a kind of crop, the flavor of even the same kind of coffee beans will be different from year to year, so mixing several kinds of coffee beans can solve this problem very well. can make the taste basically the same every year. two。 Balanced taste because one of the features of the Italian coffee machine is that it will bring the most prominent flavor of the coffee beans.
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With special sweetness and strong introduction of espresso
Espresso scale is defined as a way to measure the perfection of espresso. Ideally, espresso should have a particularly sweet and strong aroma, as well as an aroma similar to freshly ground coffee powder. Coffee oil should be dark reddish brown and should be smooth and full-bodied. The perfect espresso can be drunk without any additions. When milk is added, it can be maintained.
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