Introduction to the variety treatment method for describing the flavor of Matari mocha coffee, the taste characteristics of grinding degree
Introduction to the flavor description of Yemeni boutique coffee beans
Matari mocha-the best in mocha coffee, like top red wine, rich tropical fruit flavor, infatuated, rich and varied flavor with unique sunshine flavor, fine taste, can also feel a hint of chocolate sweetness in the final rhyme, the taste is strong and worthy of careful taste.
Product name: Mattarimoka Yemen Mattari Mocca, Yemen
Origin: Yemen Bani Matar
Raw bean treatment: sun exposure
Baking degree: medium baking
Specification: 227 grams
Matari mocha: the best in mocha coffee, like top red wine, rich tropical fruit flavor, infatuated, rich and varied flavor with unique sunshine flavor, fine taste, can also feel a hint of chocolate sweetness in the tail rhyme, the taste is strong and worthy of careful taste.
Product name: Mattarimoka Yemen Mattari Mocca, Yemen
Origin: Yemen Bani Matar
Raw bean treatment: sun exposure
Baking degree: medium baking
Taste: shallow baked with citrus, blueberry acidity, obvious sweetness and strong wine aroma. After the sour taste is worn off under the deep baking, it is replaced by a fruity aroma with a rich taste and a chocolate flavor in the finish.
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Ethiopian Coffee Bean Story Coffee taboo Historical characteristics Flavor description treatment
According to the flavor description of Ethiopian coffee beans, Getachew Mengistie, director of the Ethiopian Bureau of intellectual property, bluntly pointed out that farmers sell raw beans for $1.45 per pound, while Starbucks sells for $26 per pound in the United States, 18 times the price difference between the two places. The reason is that Ethiopia does not know to use intellectual property rights to create value for farmers, as long as it produces Ethiopian high-quality products.
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Introduction to the name, flavor and taste of the Coffee Manor in Crystal Mountain, Cuba, the characteristics of the variety, grinding scale.
Cuba Crystal Mountain Coffee Flavor description Grinding degree introduction in Cuba, coffee beans are mostly picked by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified and those immature and bad beans are removed to ensure the quality of the coffee. Cubans usually deal with coffee beans in two ways.
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