Introduction to the method of describing the Flavor of G _ 1 Coffee beans washed with Kochere
Introduction to the method of describing the Flavor of G _ 1 Coffee beans washed with Kochere
Compared with ripe beans, this is more obvious, there are a lot of G3 white beans in the sun, it can be concluded that there are more immature beans in raw beans, coffee fruit harvest is very extensive, ripe and immature coffee fruits are mixed together. On the other hand, the cooked beans in the G1 are very uniform, and the white beans are almost negligible. Farmers pick fully ripe coffee fruits. In each lesson, the fruits on the coffee trees are picked 4-5 times and washed in G2.
Ethiopia Yirgacheffee G2
Flavor key words: lemon
Baking: shallow baking
Treatment: washing
Altitude: 1600-1800m
Size of bean grains: 16-17 mesh
Producing area: Cochel, Ethiopia
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Katim Coffee Bean Flavor description, taste characteristics, grinding degree variety manor introduction
Katim coffee bean flavor description, grinding degree variety introduction Katim, this is really hard to say, my own expression ability is limited, to use simple words to introduce is messy but heavy taste. All of the above depends on my personal feeling of drinking coffee. I don't sell coffee beans or open a coffee shop. I just like to drink and think about it by myself, hehe, not on my behalf.
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Sunny Ye Jia Xue Fei Flavor Description Taste Characteristics Manor Name Introduction
The coffee trees of Yegashefi were planted by European monks (a bit like Belgian monks planting wheat to brew beer) and later by farmers or cooperatives. Yerga Shefi is actually constructed from surrounding coffee communities or cooperatives, including Idido, Hafu, near Misty Valley.
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