Introduction to Ted Manor in Sidamo Coffee area with chocolate aftertaste
This bean is typical of Ethiopia in bean shape, small in size, not very uniform in size, and typical of solar treatment in color, so it is specially compared with Harald for the most direct grasp of coffee flavor) to ensure the quality of each batch. Before the harvest season, Trabocca invites selected smallholder producer organizations/producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully hand-picked 100% ripe red coffee cherries (hence the name Red Cherry Project). Trabocca provides financial support, new hardware and production process know-how to assist farmers, promising to pay competitive prices as long as the quality of the actual output meets the standards of the cup test in Addis Ababa, Ethiopia and Amsterdam, the Netherlands. This year, Trabocca set a pass standard of 88 points. Red Cherry beans are packaged in GrainPro bags or vacuum boxed bags immediately after processing at origin and shipped to Djibouti for shipment. Through instant monitoring, safe transportation and timely and appropriate handling, we strive to achieve the perfect quality and flavor: berry, tropical fruit, fermented wine, date, tea, milk chocolate. The cocoa aroma with medium body and lingering aftertaste at the end has a bit of spice and tea fragrance. It is complex and lasting. It tastes cleaner after cooling. The balance is also more prominent. Cabedo is a small coffee cooperative in a small town in Dara producing area of Sidama Province. Each coffee farmer here has an average planting area of about 0.6 hectares. It is composed of hundreds of coffee farmers. Its planting altitude is nearly 2000 meters. The climate temperature difference is large and the soil is fertile, providing excellent growing environment. The beans themselves exude a rich aroma of raisins and fermented wine. The dark brown beans are actually small in size, slender, but the weight on the hand is very solid. After baking, we find that bright berry aromas or rich chocolate-like aftertaste make this bean bright whether it is light baked or deep baked.
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Introduction to Honey-treated Fire Phoenix Manor Coffee in the Central Valley of Costa Rica
The natural treatment process of French Sika is quite laborious. The artificially picked high-sugar coffee fruit is first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic-covered greenhouse to create more direct heat and continue to dry. until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from within, but it also needs to be more careful.
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Introduction to Kahayang Gan Manor in Indonesia Coffee Manor
The chairman of the Indonesian Special Coffee Association (SCAI), one of the high-quality coffee institutions in Indonesia, gave a brief overview of the export coffee business. Indonesia's total exports grew by an average of 50-20% a year from 2000 to 2009, until it became the third largest coffee manufacturer in the world. Robasta coffee accounted for about 70% of the total exports, because the earliest
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