The Grinding scale of Colombian Ramon Coffee the method of hand-flushing the method of handling the variety characteristics of the manor
Introduction to the Flavor description treatment of Colombian Coffee
The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and intensive cultivation in mountain black soil in Colombia. The Colombian super aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste. In terms of appearance and quality, the Columbia Super Class is quite excellent, just like a woman's vaguely charming, charming and just right, memorable.
Each caffeine variety has a different origin and has its own strong character, such as the masculine Mantenin, which resembles the character of an iron and steel man, and the mellow, fragrant Blue Mountain Coffee, which is called the gentle woman's yearning addiction. Columbia Super Coffee, which has always been light-scented, is the most suitable for those who like light sex. Such people do not want to drink coffee as a sitting thing, from sour, sweet, bitter, astringent experience what profound philosophy of life, just want to simply drink a cup of delicious coffee, a cup of hot Colombian coffee, let these people realize that "the best state of life is rich and quiet." Quiet, because of getting rid of the temptation of external fame and gain; rich, because of having the treasure of the inner spiritual world. They believe that the greatest happiness in life is to reap such an incisive interpretation of the realm.
Colombian coffee has a bitter experience, which is as astringent as life. Looking back on the hardship in the past, I will feel its sweetness and warmth even more, and I want to let the mood stop in the consciousness that begins to awaken for a long time. Bitter is painful, clear and quiet, and the final fragrance becomes a spiritual victory, no matter in terms of yield or texture, Colombian coffee is produced by Medellin, which is characterized by full granulated coffee beans, rich nutrition, moderate acidity and good balance. Rich aroma, soft and smooth taste. In addition to Medellin, the capitals of two neighboring provinces in the south, Armenia and Manizales, are also famous coffee producers, which formerly belonged to Medellin's province of Andiquio, which had a Caldas football team that played in the last Toyota Cup. These three places form the world-famous "coffee zone".
Coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully and pick the most ripe and full fruits. The vast majority of Colombian coffee beans are water-washed and moderately roasted with a light silky and sometimes sour taste, which is not as strong as Brazilian coffee and Italian Expresso and is known as "green gold".
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Introduction to the characteristics of Fine Colombian Ramon Coffee Bean quality and Flavor description treatment
Introduction of Colombian boutique coffee beans the National Coffee Management Association of Colombia, like the National Management Association of Kenya, is a model of coffee organization. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this, coupled with its superior geographical and climatic conditions, that makes Colombian coffee excellent in quality and delicious and famous all over the world. Coffee is here.
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Where do red bourbon and yellow bourbon coffee beans come from?
During the investigation, Pan Qizuo, a professional coffee grower, provided us with a clue that there were yellow coffee trees more than 20 years old in the area. We personally went to the scene to inspect and collect fruit samples. What is more obvious is that the shape of this part of the tree and the shape and color of the leaves are indeed different from those introduced by Yang Fakuan, and the grower's statement on the age of coffee planting was also in 2000.
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