Introduction to the Variety characteristics of Maraka Dula Coffee in Nicaragua
Dry aroma (1-5): 3.8
Wet aroma (1-5): 3.8
Acidity (brightness) (1-10): 8.9
Taste (layered) (1-10): 8.8
Palate (alcohol thickness) (1-5): 3.4
Aftertaste (residue) (1-10): 8.9
Balance (1-5): 2
Basic score (50): 50
Total score (maximum 100): 89.6
Strength / main attributes: medium strength / clear chocolate flavor with citrus and spice embellishment
Recommended baking degree: full city
Contrast: very delicate, clear, clear Nicaraguan coffee
The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.
Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level. The local climate belongs to alpine terrain, which is surrounded by thick fog all year round and covers the whole mountain forest, resulting in a low-temperature and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment Therefore, the coffee bred has the characteristics of slightly sour and moist. After careful taste, the aroma of fruit and chocolate can be vaguely released from the throat, rich mellow and multi-level sweet taste, even with the simplest filter-drop brewing. It can also satisfy the desire of your taste buds, so that drinkers can't help but fall in love with the charming taste.
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Introduction of Columbia Huilan coffee bean roasting degree grinding scale taste variety manor producing area
The coffee produced by a production combination of two hundred and ninety-six families near the city of Bitlid, south of Huilan County, Colombia. The average cultivated area of producers in the city of Bitlid is 2.5ha, and the elevation is about 1500 meters. The soil here is slightly acidic, and the coffee produced will be sweet and refreshing if roasted properly; the legendary Colombian traditional washing method is produced here.
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Description of taste and flavor of Indian coffee introduction of grinding scale baking degree of characteristic varieties in producing area
Indian coffee is a relatively pure fancy coffee, so it has a higher demand for black coffee on the base. It is best to use no more than seven days of deep-roasted fresh coffee beans to extract.
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