Introduction to the Flavor description method of Brazilian Coffee Variety and the Grinding degree of Manor
Coffee varieties are roughly divided into two categories: (1) Elaraby addition: except for Indonesia without acidity, America and Africa are acidic, which vary slightly due to different regions. (2) Romda species: a secondary variety, bitter and not acidic, produced in Africa and Asia. no, no, no. (1) Blue Mountain Coffee: it is a treasure of coffee with a delicate and smooth taste, no bitterness but slightly sour taste. It is generally drunk in a single variety, rarely used for blending, and is the highest variety of coffee. It gets its name because its origin is BLUE MOUNTAIN in Jamaica in the West Indies. (2) mocha coffee: with a special flavor, its unique sweetness, sour and bitterness are extremely elegant, and it is an excellent variety loved by ordinary senior people. most of the ordinary varieties are drunk alone, the lubrication of the drink is delicious, and the mellow taste lasts for a long time. If mixed coffee is blended, it is an ideal variety from Ethiopia. (3) Brazilian coffee: it is a neutral bean, its flavor is known as the backbone of coffee, the single taste is also good when drinking, and the blending of other coffee has more flavor. When the beans are roasted properly, they can taste the slightly sour, bitter and faint aroma. Made in Brazil. (4) Colombian coffee: it is a kind of soft coffee, sweet in acid and flat in bitterness, especially fragrant and delicious. It is one of the best coffee in Colombia. (with sweet potato skin flavor) (5) Mentlin coffee: it is a strong variety, with strong aroma and bitter taste, but it is very mellow, and the general coffee lovers like to drink it in a single variety. Blended coffee is an indispensable variety when mixing coffee. Origin Indonesia (Sumatra). (6) Guatemalan coffee: one of the more sour varieties with a mellow taste and a slightly wild taste. Sweet taste is very good, very similar to Colombian coffee, can be drunk and blended separately, producing neutral beans for Central America, producing Guatemala > (7) Romsda Coffee: as the ideal bean for blending comprehensive coffee, it has very little acidity and strong bitterness. there are few pure drinks, which is the representative variety of Nanyang coffee. Mixed coffee mixed with Romsda coffee can increase the concentration of coffee, increase the sweetness and reduce the sour taste. Beans are very similar to Java coffee, which is produced on the island of Java in Indonesia. (1) WIP: large grains; (2) AP: small round particles. (Indonesian beans are bitter) (8) mixed coffee: generally blended with more than 3 kinds of coffee beans, and mixed into another kind of coffee with unique flavor, you can choose all kinds of coffee with sour, sweet, bitter and moderate flavor according to your personal taste. if it can be made into fragrant, sweet and slippery taste, and golden yellow (brewed liquid color) coffee, it can be said to be top grade. [note] stronger coffee with heavier cream, such as Mantlin coffee
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Introduction to the characteristics of Nicaraguan Coffee Grinding method and the introduction of quality Coffee in producing areas
High-quality Nicaraguan coffee, grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is full-bodied, smooth and delicate, with a slightly bitter finish, like a faint taste in a wine. In
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Characteristics of Kenyan Coffee Flavor description and treatment introduction of Fine Coffee beans in producing areas
Kenya is bordered to the north by Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from the leaves, but did not plant them in large quantities. It was not until 1893 that coffee was cultivated on a large scale because of the introduction of Brazil's ancient bourbon seeds. That is to say, Kenyan coffee is of Brazilian origin, because of water.
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