Blueberry Camellia Flavor in the Sun G1 Sidamo Coffee Flavor description treatment quality characteristics of the manor
Introduction to the treatment of coffee beans
Ardi's raw beans are uniform in size and color, with a strong fruit aroma. The production cooperative is located in Guji District, Ethiopia's Sidamo province. Local farmers manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the 15-17 days or so to ensure that the coffee cherries are evenly and completely dried, followed by shelling and packaging. Unlike other Ethiopian sun-dried beans, Ardi selects them by hand before drying, rather than selecting them after they have been processed. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process.
Cup test report and basic information]
Dry aroma: strawberries, nuts, fermented aromas, grapes, mangoes, cherries, chocolates, biscuits
Wet fragrance: plums, grapes, oranges, lemons, honey, white wine
Sipping: brilliant aroma of blueberry camellias, fresh strawberry and cherry fruit, light fruit wine, round melon and fruit, sweet apple fruit, bright acidity, low acidity, complex and multi-layered, very clean, fresh and lively, fermented brandy after cooling has obvious flavor, long-lasting finish and good sweetness. After grinding, the dry aroma has a strong fruity aroma.
There is a beautiful sour fruit when sipping, a bit like a plum. When the temperature is low, the fragrance of the flowers begins to appear, but the mouth is still full of fruity taste, because my baking degree is shallow, so the taste is more inclined to the fermented taste of red wine, a little chocolate, not so full.
After rinsing again every few days, it was found that the plum flavor originally developed into a very good berry flavor, but at this time the flower aroma was not so obvious, on the contrary, the fermentation feeling of the red wine ran in front, and the end was accompanied by a relatively rich chocolate flavor.
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Introduction of Burundian Coffee Flavor description Brand Taste characteristics Grinding Calibration method
Burundian coffee bean flavor description treats quality coffee with different flavors, so you can't drink three or four cups in a row like tea or cola, but the formal coffee cup is the best. The average amount of coffee to drink is 80-100cc. Sometimes if you want to drink three or four cups in a row, you have to dilute the concentration of the coffee or add a lot of milk, but you still need to consider
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Description of characteristics and Flavor of Burundian Coffee Bean introduction to the quality of grinding scale pressing powder
Description of Burundian coffee flavor quality characteristics acidity (brightness) (1-10): not applicable taste (layering) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100): not applicable strength / main attributes:
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