Smooth taste of Bolivian Coffee Manor Flavor characteristics of Snow vein Manor
The overall taste of Bolivian coffee is rich and balanced, in addition to the beautiful sour taste, there is also a shallow chocolate flavor, smooth taste is more smooth, by contrast, the bitter taste is not obvious. The aftertaste of the coffee is very good, and the sweet taste in the mouth lingers after drinking it, and the wonderful experience of this coffee is unforgettable.
Every coffee producing country should not be ignored, because good coffee is regardless of country, and good coffee should be shared with everyone. Although Bolivian coffee is not very famous, I believe that with the enthusiasm and seriousness of the people here, Bolivian good coffee will be tasted and shared by more and more friends and most of the quality of Bolivian coffee is mediocre. But in recent years, the production of boutique coffee has developed rapidly, and there have been a lot of pretty good beans. In recent years, the COE (Cup ofexcellence) system, which was first implemented in Brazil, has gradually become popular. Bolivia has also introduced this system, which, on the one hand, can stimulate the enthusiasm of coffee farmers, on the other hand, it is also to improve the quality of coffee. COE beans are better than ordinary coffee in both raw and roasted coffee.
The aroma of Bolivian coffee is rich and unique, both the aroma of ground beans and the aroma of coffee are obviously rich, similar to the mixture of flower and fruit aroma, impressive.
(Andes)
The acidity is medium and low, but the feeling is not monotonous, but calm and generous, soft and fresh. In the sour taste, you can even feel the sour taste of citrus fruit. this is a lively, bright and vibrant coffee. Dry aroma is an unusual nutty aroma, somewhat similar to peanut butter. The wet aroma has aromas of vanilla and flowers. The palate is delicate, with apple sweetness and flavors of chocolate and vanilla.
Dry aroma (1-5): 3.6
Wet aroma (1-5): 3.7
Acidity (brightness) (1-10): 8.8
Taste (layered) (1-10): 8.6
Taste (alcohol thickness) (1-5): 2.9
Aftertaste (residue) (1-10): 8.5
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 86.1
Intensity / main attributes: light intensity / delicate flower and fruit composition balance
Recommended baking degree: city+ or full city+
Contrast: light and lively; the flavor is close to the Kaddura coffee produced in Panama
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Introduction to the flavor and taste characteristics of Costa Rican Fire Phoenix Manor Coffee
All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, the peel, pulp, seed film and sun exposure must be removed.
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Tanzania's main coffee producing area, located at the foot of Mount Kilimanjaro, is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. Coffee was first introduced by Christians from Kenya to grow coffee. Coffee trees must be carefully taken care of, weeded and fertilized. And old branches must be cut off so that new branches can grow to maintain the quality of coffee beans.
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