Lively sour Sidamo Gucci Coffee Flavor description treatment characteristics of Grinding degree introduction to varieties
Sidamo coffee beans
The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.
Analyze two different [raw bean] treatment methods:
The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.
[sun Sidamo]: the bean body is smaller than Longberry and yellowish in green. in the sun drying field of Sidamo, the coffee is placed in the hemp net wooden frame, and the workers take turns to stir the coffee manually in the sun. Xidamo is usually marked with G4 exit. Washing Sidamo is mostly exported to G2 because the treatment process is more perfect.
The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.
[sun Sidamo]: the bean body is smaller than Longberry, and it is yellowish in green. in the sun drying field of Sidamo, the coffee is placed in a hemp net wooden rack, and the workers take turns to stir the coffee manually in the sun. Sidamo is usually marked with G4 exit, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.
[washed Sidamo]: coffee raw bean green is slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.
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Brazilian coffee production area time processing method Introduction Brazilian coffee bean flavor aroma characteristics Taste description
Coffee farming is highly dependent on climate and geography, which is why it is important to distinguish between regions. Zairo said that for coffee to grow, the higher the better. At the same time, the temperature should be between 15 and 25 degrees Celsius, and the flowering period should have sufficient rainfall to ensure the normal growth of flowers and fruits. Brazilian Coffee Industry Cooperation Organization spokesman Paul Elias had previously
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Introduction to the grinding degree treatment method for the flavor and taste characteristics of Burundian coffee
Burundian coffee bean flavor description grinding degree production area introduction 1. The speed of promoting the privatization and liberalization of the coffee industry 2. Assist production organizations or small farmers to improve the refinement process and grow coffee quality 3. Develop the market of boutique coffee in the United States, Europe and Asia 4. Increase coffee production after more than a decade of civil war and political instability, Burundi is ready
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