Introduction to the quality characteristics of Ethiopian Solar Sidama Coffee Flavor description treatment
Introduction to the quality characteristics of Ethiopian Solar Sidama Coffee Flavor description treatment
Dry aroma: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate.
Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.
Palate: comfortable and interesting sour fruit, good sweetness and low thickness.
Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding degree: 3.5 degrees, water temperature: 90 degrees.
Sidamo province / Korate cooperative
Planting altitude: unknown
Raw bean variety: unknown
Raw bean treatment: sun Dry-Process
Quality rating: Gr.3/ Organic Certification / Rainforest Conservation Alliance Certification
Harvest year: 2008
Harvest season: unknown
The area of Sidamo Village is 10.95 square kilometers, all mountainous, 500 to 650 meters above sea level, with a large gap. The village has a population of 125, with 260 mu of arable land and 104 mu of forest land, with many barren slopes and dry land. The greatest advantage of Sidamo Village is that the rivers in the village continue to flow all the year round.
Geographical location:
Xidamo Village is located in the deep mountain area in the west of Beijing, at the foot of the northeast side of Baihuashan Nature Reserve, a tourist resort in the west of Beijing, 5 kilometers away from the town government. It is adjacent to Hongshuiyu Village in the south, Tiansi Village in the west and Damozhuang Village in the east.
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Introduction of grinding degree of which brand of Yunnan Huangmi coffee bean has a good flavor description method
Yunnan yellow honey coffee because the honey treatment is with mucous membrane in the sun, so it needs good ventilation, the quality is easy to ferment or mildew to cause bad smell. If exposed to the sun on cement or dirt ground, there will be some scars on the beans during the turning process, or a bad taste deep into the raw beans will lead to a defective smell. The honey treatment is to remove the peel and pulp.
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Introduction to the quality characteristics of Ethiopia Yega Fishi Dama Coffee Flavor description treatment
Ethiopia Yega Fishi Dama Coffee Flavor description treatment quality characteristics of taste introduction 1. Evaluation of dry incense and wet incense 2. Evaluation of taste spectrum, aftertaste, sour taste, fullness and balance 3. Evaluation of sweetness, consistency, cleanliness and overall evaluation 4. The total score is 5. Demerit points 6. Final score [activity flow]: 1. Explain the basic knowledge of coffee cup test 2. Experience the integrity of the coffee cup test
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