African Coffee and Raw Bean Merchants Caf é in Chipinga, Zimbabwe (Zimbabwe)
1. Fine coffee varieties. Arabica native varieties Tibica or Bourbon varieties are preferred.
2. Is the altitude, terrain, climate, soil, and refining method of the cultivation site or farm clear? Generally speaking, the coffee quality at high altitude is higher, and the soil is better with fertile volcanic soil.
3. The recovery method and refining method adopted. Generally speaking, manual recovery and water washing refining methods are preferred.
Zimbabwe aroma 3 points brightness 4 points mellow 3 points flavor 4 points aftertaste 4 points
Roasting suitability: City/Full City to Full City, but the flavor will be more complete under the baking of Full City. It is recommended to leave it for three or four days after baking.
Zimbabwe coffee can only be grown in the 1960s, but already has good quality, balance, complexity, texture, spice taste is quite attractive, flavor and sweetness are quite good, but it takes some effort to find good Zimbabwean coffee. Top quality coffee beans are marked not only "AA" but also "Code 53" on the bag. Zimbabwe coffee is mainly produced in Manicaland and Mshonaland provinces bordering Mozambique, while the main producing cities are Chipinge and Mutare.
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Introduction to the flavor of mixed coffee with pineapple aroma
To make a coffee mix, even if it is seasonally made (usually in about 3 months, the coffee shop will change the mix), it is hard to avoid that the aroma and taste of the mix will not be as good as when it was first launched. This is because the overall quality of raw coffee beans will decline with preservation, but the rate of decline is different for different coffee beans. For example, it is used in a matching
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Roasting degree of espresso beans: deep roasting? Re-baking? Shallow baking?
Roasting degree of espresso beans: deep roasting? Re-baking? Shallow baking? As mentioned above, Italian concentration, as a method of extraction, is characterized by pressure extraction, that is, water flows through coffee powder under high pressure to achieve flavor extraction.
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