Introduction to the characteristics, flavor and taste of Ecuadorian coffee manor Hassanda Coffee Garden
The best-selling product of Bravo coffee
Figure 4: Bravo espresso products
Figure 4: Bravo espresso products
Italian espresso Espresso
Espresso was born in 1946. It was not until around 1986 that espresso was introduced to the world by Starbucks. The most important feature of "Espresso" coffee is the cohesion of aroma and taste.
Bravo's Italian espresso is blended by Bravo's chief blender of coffee beans from a variety of high-quality coffee farms. Every cup of espresso extracted from Bravo espresso beans is fragrant and golden. Bravo's Italian espresso is suitable for extraction with an Italian coffee machine.
Blue Mountain flavor Blue mountain Flavor
Good Blue Mountain Coffee is extremely expensive because of its low production. It has a moderately sticky texture with a strong creamy and drupe flavor, coupled with floral acidity.
Bravo's Blue Mountain flavor coffee is blended by professional blenders with coffee originating from a variety of places in the world and is an ideal flavor coffee bean that is very close to the Blue Mountain flavor. The Blue Mountain flavor of Bravo is suitable for brewing by hand, siphon kettle and French kettle.
Figure 6: Bravo Colombian Coffee products
Figure 6: Bravo Colombian Coffee products
Colombian style Columbia Style
After years of image shaping, Colombia has become synonymous with good coffee. Bravo Colombian coffee has a balanced flavor, thick texture, bright sour taste and pleasant aroma.
Bravo Colombian style coffee is roasted from 100% Colombian imported coffee beans and is suitable for hand brewing, siphon pot, French presser and Italian coffee maker.
Sumatra Mantenin Mandheling
Manning is produced in Sumatra, Indonesia, Asia. Its thick taste is low in acidity and shows rich fruit flavors. It is loved by coffee lovers in Taiwan.
Bravo Manning is made from 100% Sumatra coffee beans and is suitable for siphon pots and pressure pots. Ecuador is the highest Arabian coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As the land suitable for the growth of Arabica coffee trees in Ecuador is gradually decreasing, Galapagos coffee is more precious Belgian chocolate is world-famous, in recent years is more highly respected by the Chinese, and in the Belgian mind, the real most delicious chocolate is still PierreMarcolini chocolate.
As the world dessert champion in 1995 and the European dessert champion in 2000, Mr. Marcolini's philosophy of success is absolute respect and dedication to ingredients. Ten years ago, he decided to be a great chocolate maker, searching for the best quality cocoa beans from all over the world, finding the roots of chocolate and releasing the true taste of chocolate. All the products sold in the Marcolini store, whether they are chocolate, almond cakes, jam and caramel, are made in the Marcolini workshop and taste pure and come from the original cocoa beans. The Marcolini brand has 14 cocoa beans from different regions, led by Ecuador, followed by Brazil, Cuba and so on.
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Introduction to Paradise Bird Manor in Papua New Guinean Coffee Manor
The coffee production in Papua New Guinea is not very high, and its coffee beans are carefully washed Arabica beans. Generally washed coffee beans are full of bright fruit aromas, but do not have a strong acidity. It is characterized by a silky soft taste and excellent aroma, moderate acidity, and is a relatively rare variety of high-alcohol and medium-acidity coffee, regardless of
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Introduction of Ecuadorian Coffee beans in Santa Cruz Manor
When Thomas and the crew landed on the island, they were frantically looking for water and were so thirsty that they squeezed juice from the fat leaves of the cactus to drink. At last a source of water was found in a rocky gully. Thomas attributed it to the gift of God, because it was good Friday, and they had piously celebrated mass before they set out in search of water. But Thomas will never
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