The taste of Burundian coffee is smooth and smooth. Introduction to the characteristics of fine coffee beans in the manor area.
The first Burundian Arabica coffee shop was introduced by Billy in the 1930s and continues to this day.
More than 800,000 Bloomberg families live on coffee, and most of them rely on small-scale coffee bars.
The varieties of coffee coffee are mostly Bourbon and Jackson and Mibirigy of the same Bourbon system, and the processing methods are washed and semi-washed.
In the past, most of them were exported to Belgium, Germany, Netherlands, Japan, Australia and the United States.
Coffee export has become an important economic source of Bloomberg, and the country is mainly distinguished from the famous coffee producing areas.
The coffee production products in Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other regions are similar to those in Yisuobi, and most of them are small ones. Farmers in the Nipelu Co-operative Society (Nyarunasi Cooperative) will send their harvested ripe fruits to the processing company for unified treatment.
The coffee collected by the people is washed and processed with traditional water. After the fruit is removed, the coffee is soaked and washed in the sink and placed on the scaffolding to be dried every day. Coffee beans are almost full of defective beans, the size is equal to the water content.
After baking with high maturity, the bean noodles show a bright baking color, and the taste is wild and preserved.
Strong taste and fragrance, fragrance and fragrance are different from most of the coffee in the market.
There is a very high level of gold. The fragrance of dried incense is so strong that it is more colorless than it is, and you can feel it at the entrance.
Very melancholy, vanilla-like taste, wild feeling, dark coffee, low acidity, low acidity
It is slightly easier than Ken, and it has the inherent characteristics of non-bean, and it is also special.
Taste features: honey, kumquat, purple mackerel flowers, acidity, smooth taste, fragrant and sweet
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Introduction to the characteristics of high-quality and pollution-free Ugandan coffee flavor manor producing area
It is well known that coffee originated in Ethiopia, the earliest Arabica variety, while Robusta originated in Uganda, both of which are from Africa. As the hometown of coffee, Africa not only has many excellent coffee varieties, but also is still one of the three largest coffee producing areas in the world. The flavor and taste of African coffee is the most complex.
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Puerto Rican Coffee Flavor and taste introduction to boutique coffee beans in manor area
Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee. Medium roasted-coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can preserve the original flavor of coffee beans and release them moderately.
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