Introduction to the characteristics of Sidamo Shakiso boutique coffee flavor and taste 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 area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the extraordinary washing treatment of raw beans in this area shows light green, small beans, oval growth, full fruit, good average quality, fragrant and mellow smell, one drop of entrance, endless aftertaste, and wild beauty. It is elegant and playful, mild and pleasant taste, and later bright lemon acid to form a strong taste impact, taste unique and mellow, sweet and unique and pleasant, slowly rising tail contains chic sweet water washed Sidamo is light green, small beans, oval growth, full fruit, good average quality, fragrant and mellow smell, a drop of entrance, endless aftertaste, wild beauty. It is elegant and playful, the palate is mild and pleasant, with a strong taste impact with the bright lemon acid later on, the taste is unique and mellow, the taste is unique and pleasant, and the slowly rising tail contains a chic, sweet and sunny Sidamo taste close to the floral flavor, but about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.
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Introduction to the flavor and taste of Dominican boutique coffee beans and the characteristics of the manor producing area
The earliest coffee in Dominica was introduced from Martinique (the overseas province of France), dating back to the early 18th century. Dominica is an island country with a tropical climate. The temperature changes little throughout the year. Except for the lower temperature in the Central Cordillera Mountains, which can reach less than 0 ℃ in winter, the annual average temperature in other areas is between 25 and 30 ℃, which is affected by the mountain topography.
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Introduction to the characteristics of Larez Yaoke Coffee Flavor Manor in Puerto Rico with acidic taste
In Spanish, Puerto Rico means the port of wealth. The history of coffee in Puerto Rico dates back to 1736, when coffee seedlings were brought into the country by early Spanish settlers. In the 18th world, sugar cane was the main economic crop, so little attention was paid to it. At the beginning of the 19th century, the French began to move from the Mediterranean island of Corsica because of European politics.
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