Introduction to the name of Grinding scale Manor of Kaddura Flavor description of Honduran Coffee
Introduction of Honduran Coffee beans
High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee in Honduras is dried in the sun, so there is always a hint of fruity in the taste.
Honduran Bosas / Kaddura Coffee
Origin: Bosas / Kaddura, Honduras
Bean seed: Kaddura
Treatment: washing: 1550 meters above sea level
Baking degree: medium baking
Flavor description: bright sour, very high sweetness, uniform and smooth, orange blossom fragrance
In the coffee garden, because the planting area belongs to the mountain area, people pick coffee beans by hand, and then process them carefully in order to produce better quality coffee beans. Honduras collects 3 million bags of coffee every year and provides you with multi-quality coffee. Now it has become one of the top ten coffee exporters in the world. Although Honduran coffee does not have very distinct characteristics, its greatest feature is its rich and balanced taste. In detail, it has a medium or shallow acidity, which is obvious but not strong. Sometimes with a slight floral or fruity aroma (generally speaking, different producing areas, different elevations of beans have different flavor performance) slightly bitter and obvious sweet. The overall taste of Honduras is balanced, sour and bitter are not strong, and the balance between the two is better. Therefore, the extremely balanced nature of Honduran coffee makes it widely used. It can not only be used to mix coffee, but also can be brewed as a single product. Honduran coffee can be mixed with Italian concentrate, which will show a commendable flavor.
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Introduction to the quality and taste characteristics of Yejia Coffee Flavor description treatment
Yega Chuefei coffee light roasted Yirgacheffe, roast over low heat for 15 minutes (210C), turn off the heat and glide for half a minute and immediately cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder has just begun.
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Which kind of coffee beans is better with Sumatran coffee?
Sumatran Coffee beans in the early 20th century, the Italian Archebucha invented the steam pressure coffee machine, but also developed the cappuccino coffee. Cappuccino is an Italian coffee mixed with the same amount of Italian espresso and steamed milk. At this time, the color of coffee is like a cappuccino monk covering a dark brown coat with a turban. Coffee.
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