Introduction to the price characteristics of Ecuadorian coffee beans from Starbucks in South America
Italian espresso Espresso
Espresso was born in 1946. It was not until around 1986 that espresso was introduced to the world by Starbucks. The most important feature of "Espresso" coffee is the cohesion of aroma and taste.
Bravo's Italian espresso is blended by Bravo's chief blender of coffee beans from a variety of high-quality coffee farms. Every cup of espresso extracted from Bravo espresso beans is fragrant and golden. Bravo's Italian espresso is suitable for extraction with an Italian coffee machine.
Blue Mountain flavor Blue mountain Flavor
Good Blue Mountain Coffee is extremely expensive because of its low production. It has a moderately sticky texture with a strong creamy and drupe flavor, coupled with floral acidity.
Bravo's Blue Mountain flavor coffee is blended by professional blenders with coffee originating from a variety of places in the world and is an ideal flavor coffee bean that is very close to the Blue Mountain flavor. The Blue Mountain flavor of Bravo is suitable for brewing by hand, siphon kettle and French kettle.
Ecuador is one of the few countries in South America that produces both Arabica and Robbins. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (Chanchamgo Valley). The Andes are divided into two mountains, extending from south to north to central Ecuador.
Flavor: balanced acidity and fragrance
Suggested roasting method: medium to deep roasting, can be made into high-quality mixed coffee, suitable for multi-purpose Arabica coffee tree was first introduced to Ecuador (Ecuador) in 1952, the coffee quality is very good, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (Extra Superior) according to its quality. They are mainly exported to the Nordic countries of Scandinavia.
The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique flavor.
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Introduction to the producing areas of the flavor and taste characteristics of Indonesian Golden Manning Coffee
Gold mantenin tastes cleaner than Lindong mantenin. Mantenin's original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. Generally speaking, Lin Dong Mantenin bakes until the second explosion and then comes out of the oven, which can reduce the miscellaneous smell, but the gold Mantenin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider for Lin Dong.
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Introduction to the Price and varieties of Joy Coffee in MARTINEZ Manor, Nicaragua
Country: Nicaragua planting area: Tianyi Manor planting altitude: 1000-1500 m Bean seed: red Kaduai Red Catuai treatment: honey treatment Honey Cup Test Information: tobacco, Cocoa, Pear, Malic Acid, pleasant, medium Alcohol thickness tabacco, cacao, pear, malic, pleasant, mid body Cup Test score: 86.5 Tianyi Manor is located in Di
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