Flavor characteristics of Costa Rican Tarazhu Coffee Variety treatment method manor name producing area bean introduction
Flavor: honey, lime, orange blossom, white chocolate
Taste: good sweetness, soft acidity, round and full, long-lasting finish.
Baking degree: medium
Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.
Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.
Black honey: almost no removal of pectin; drying takes the longest time, lasting at least 2 weeks, using covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.
Production area: Tarrazu, Costa Rica
Variety: Red Bourbon
Grade: SHB
Altitude: 1500-1950 m
Soil: volcanic soil
Treatment: yellow honey
The color of raw beans, between sun-drying and washing, is cleaner and greener than traditional sun-dried beans and slightly smaller than traditional Costa Rican beans.
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Introduction to the characteristics of Coffee Bean Flavor description by Brazilian Coffee Machine picking method
This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates use large harvesters, while small and medium-sized farms harvest with a sea of people mobilized by the whole family. This method of shaking the fruit off the ground is easier to mix with impurities and defective beans than the hand-picking method, and beans from some areas will be stained with a strange smell, either because
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Introduction to the quality of altitude Manor name, Flavor description and treatment in Burundian Coffee producing area
Description of Burundian Coffee Flavor the cultivation of the Arabica coffee tree in Cameroon began in 1913 as the Blue Mountain Coffee of Jamaica, but the country also produces a large number of Robbins Coffee. The quality and characteristics of Cameroon coffee is similar to that of coffee from South America. The best coffee in the country comes from Bamileke and Bamoun in the northwest. Here
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