Flavor and taste manor in Costa coffee producing area introduction to Fire Phoenix Manor
Compared with other high-altitude raw beans, the raw beans of Catuai are relatively soft, sweet and less sour. Kaddura, formerly known as Kaddura, is not easy to suffer from insect pests, but its taste is not clean enough and its flavor is not good enough, so Brazilians hybridized with Mondu Novo based on Kaddura to produce a new variety, named Kaduai.
Kaduai has a high ability to resist natural disasters, especially wind and rain. It inherits the advantages of low body of Kaddura trees and is not suitable for insect pests, avoids the shortcomings of new world tree species, and produces solid results, which is not easy to fall off in strong wind. it makes up for the weakness of Arabica varieties, and its overall flavor is cleaner than Kaddura and higher than New World acid. The only drawback is that the fruit growth and harvest life is only about ten years, and the shorter life span of Kaduai can be divided into red fruit and yellow fruit, but so far, yellow kaduai has not been found to have a better taste than red kaduai. In the cup test, we also found that some yellow Kaduai processed coffee acidity is good, but the cleanliness of the coffee taste is worse than the red Kaduai. In the international coffee bean competition, Red Kaduai also often wins prizes. The Costa Rica recommended to you this time is the red Kaduai San Ideso Manor Pilon treatment site in Costa Rica treated by the sun.
Producing area: Tarazhu
Manor: Chateau San Ideso
Variety: red Kaduai
Treatment method: 100% sun treatment
Grade: European extremely hard beans SHB
Altitude: 1700 m
Baking degree: moderate baking
Flavor: banana, honey apple, berry, cream, yellow fruit notes, tropical fruit, with a cocoa finish, clean and smooth taste, high balance, rich acidity Villasarchi derived from red bourbon species, bright and delicate citrus acidity and low raisin and nutty aromas, high complexity balance rod is a rare excellent coffee variety. The manor covers an area of 4 hectares at an altitude of about 1600 meters above sea level. The harvested coffee fruits are sent to the family's own Herbachi processing plant, and the production and processing quality of the coffee are monitored throughout the process.
Altitude: 1350-1600m
Origin: Herba processing plant
Variety: Vera Saatchi Villasarchi
Treatment: washing
Picking time: December-March
Baking degree: moderate-(end of an explosion or end of an explosion)
Flavor description: cream, walnut, milk chocolate, lively acid
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Introduction to the flavor and taste of the growing environment manor in Nicaragua
Nepalese coffee cultivation and production has a unique environment, all over the fertile volcanic ash soil, coupled with shade planting mode, established a good production quality, Nepalese coffee has a rich mellow and fragrant taste, moderate acidity and bitterness, excellent balance, in the eyes of international coffee experts as high-quality "Nicaraguan | Nicaraguan coffee Nicaragua co
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Unique and mellow Sidamo Coffee Flavor Manor area introduction to Ted Manor
The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the place is
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