Introduction to the characteristics of Coffee Flavor description and Grinding degree in Saint Roman Manor, Costa Rica
Costa Rican coffee is full of particles, with ideal acidity and unique aroma.
Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficin del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local coffee consumption per capita is twice that of Italy or the United States.
Costa Coffee
Brazilian coffee fruit
Costa Rica, which produces one-third of the world's coffee in all grades and varieties, has a place in the global coffee market. Although Costa Rica faces many times more natural disasters than other regions, its arable area is enough to compensate.
There are many kinds of coffee here, but its industrial policy is large and cheap, so there are not many excellent coffee, but it is a good choice to mix other coffees.
One of the most famous is Mountain Costa Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans. It is also a good choice.
Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2~NO.8 according to the number of impurities, NO.13~NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Costa Rica, which has been a necessity for blended coffee since ancient times and is familiar to the public.
Excellent Costa Rican coffee is known as "extra hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the beans, not only because higher altitudes increase the acidity of the beans and thus enhance the flavor, but also because the lower night temperatures at higher altitudes can slow down the growth of trees and thus enhance the flavor of the beans. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is very favorable. The negative effect, however, is to increase the additional cost of transportation, which may well make coffee production unprofitable. Costa Rican coffee has adopted new techniques to increase efficiency, including using "electric eyes" to select beans and identify beans of irregular size.
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Characteristic flavor and taste of Ugandan coffee introduction to the taste of fine coffee beans in manor
Ugandan coffee beans have a unique flavor of delicate taste, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free characteristics. Africa is the hometown of two major varieties of coffee, Arabica and Robusta, while the eastern Africa enjoys a plateau water hometown and a pearl of East Africa.
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Puerto Rican Coffee Flavor description characteristics of Grinding degree introduction to the taste of varieties in producing areas
Puerto Rico's new farm coffee is a mild, supple and well-balanced island bean with a charming single malt flavor, extremely sweet when sipped in a cup, and medium-roasted creamy and greasy texture that is often suitable for Puerto Rico island beans. Product description: the whole history of Caribbean coffee has a lot to do with Spanish reclamation, which was in the 18th century.
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