Introduction to the Popularization of the knowledge of Coffee Baking and blending
Now, researchers have found a way to measure the proportion of beans mixed. The method is very simple-the buyer grinds the beans into powder, then adds an acidic solution to it and shakes it, and then puts it into a high-performance liquid chromatography device for testing. If the final result is 100%, then it is pure Arabica coffee beans, if it is 60%, then only 60% of the beans are Arabica. Before mixing any coffee, first understand the flavor characteristics of each coffee, and at least know in your mind that the coffee you want to mix will taste like no single coffee can achieve. It would be a shame if the coffee blend did not taste better than one or more of them. It would be better not to blend at all. A typical coffee blend does not have to use more than five coffee beans. Because if there are too many types of coffee beans, the situation can be very complicated. Almost only a very special expert would not be confused by so many different coffee beans.
Coffee roasting and blending knowledge is widespread, and people need to combine coffee from different origins for several different purposes. The ideal goal, of course, is to combine coffee that tastes better than any of them. But in general, Arabica coffee from a single origin is enough to make coffee that tastes good: light, soft and sweet. So there's no need to "blend" coffee.

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Ethiopian sun Yega Shifefenne aricha spice honey sweet flavor
Boutique coffee (specialty coffee) is also called specialty coffee selection coffee. It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee is hard in texture, rich in taste and stylish.
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Introduction of Ethiopian Coffee producing areas with Nine Coffee producing areas
According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor.
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