Hawaiian Coffee-characteristics-practice introduction to Manoa Valley Kona Coffee in Oahu
Hawaiian Coffee-characteristics
Hawaiian coffee taste
Taste characteristics: strong acid, mellow, all have tropical flavor. Fragrant, similar to Blue Mountain Coffee, but with a little bitterness in the mouth, giving people a feeling of vicissitudes and maturity, suitable for drinking alone at dusk.
Flavor
Flavor: smooth, fragrant, with attractive nutty aromas.
Fried culture
The best frying degree: medium ~ depth
Product
Due to the limitations of the production process, the raw beans of Hawaiian Kona Coffee are usually individual beans, usually 100 packages of single coffee beans.
The development
Kona coffee is indeed a treasure in the world, very real Kona coffee, not easy to find. The main Kona coffee beans from Hawaii can only be found in Hawaii, as described below.
Hawaiian Coffee-making method
Coffee making atlas materials
A cup of hot coffee with the right amount of whipped cream and a little light wine
Practice
A cup of hot coffee is about 8 cents full, whirled with a layer of whipped cream and sprinkled with a little liqueur.
Baking
Suggested baking method: mild to moderate baking.
Special features
The refreshing feeling of peppermint wine will make the dryness and heat disappear, and drinking hot coffee through the cold whipped cream will feel unique, just like being in the Gulf of Hawaii.
Drink
Suitable time to drink: afternoon or after meal.
feel
Kona coffee is indeed a treasure in the world and is not easy to find. The real Hawaiian Kona coffee has the sweetness of caramel, which makes people enjoy the unique pleasure and leads you slowly into the detached state of tasting coffee.
Production
Of all the coffee producers, Hawaii has the strictest management of the coffee industry, the highest labor costs and the best level of investment.
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Venezuelan Coffee Plantation introduces the treatment of boutique coffee
One of the many plantations in Merida at the foot of the Andes belongs to the Pablo and Pulido families, an ancient farm that has been allowed to downsize. Since taking over the farm in the early 1980s, the Pulido family has harvested coffee from existing bourbon coffee trees and planted new tree species.
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Delicate, smooth, refreshing and elegant Cuban crystal coffee introduces boutique coffee.
In Cuba, most of the coffee beans are picked by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified and those immature and bad beans are removed to ensure the quality of the coffee. Cubans usually deal with coffee beans in two ways: sun exposure and water washing. Sunbathing is the easiest,
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