Introduction to the Flavor characteristics of Matari Mocha Coffee and the different methods of latte
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, full-bodied palate with chocolate aromas in the finish.
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 beans are similar to Ethiopian Hara, but shorter than Hara beans. Although the beans are small, they contain distinctive features, especially the distinct fruit acids, which are often used as flavor enhancers in mixed coffee, so they are often compared to red wine in coffee. The aroma and sour taste are particularly memorable. Light roasted with sour aromas of citrus and blueberries, obvious sweetness, wild sour taste and strong wine aromas. The deep-baked Matari has a different flavor. After wearing off the sour taste, it is replaced by a fruity flavor with a rich taste and a chocolate flavor in the finish.
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Introduction to the treatment of water-washed honey of coffee beans with fruit pulp in the sun
There are two methods for selecting defective coffee beans: manual selection and mechanical selection. Manual selection is an assembly line, in which several workers sit on a transmission belt about 1 meter wide to pick out defective beans, and some strict farms will manually select them many times until no defective beans are seen. The rule of mechanical selection is to identify by computer, and to remove defective beans and grade them is to divide coffee beans into different categories according to the standard.
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Introduction to the characteristics of grinding degree of coffee bean classification standard taste and flavor description method
Most Caribbean and Central American countries express quality in terms of altitude. For example, the eastern part of Costa Rica produces LGA (Low Grown Atlantic Atlantic low altitude), MGA (Medium Grown Atlantic Mid-Atlantic altitude), HGA (High Grown Atlantic Atlantic High altitude), West Bank slopes produce HB (Hard Bean hard beans), MHB (Medium H)
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