Description and treatment of manor flavor in coffee bean producing area in Colombia
Colombian Coffee
1. Natural environment
Colombia straddles the northern and southern hemispheres, and most of the country's coffee-producing areas are located between 2 and 8 degrees north latitude. Coffee-producing areas are concentrated in the "three rivers and two rivers" area, that is, the part of the Andes (Cordillera Mountains) in Colombia. Colombia's rivers almost originate from the Andes. Most of the good coffee producing areas have high poster height (2600-3000 meters in the Colombian capital BOGOTA poster), fertile soil (Huilan volcano Nevado del huila, Jarera volcano Nevado del Galers) valley (Andes), rainforest, crisscross plateau, abundant precipitation (warm and humid air from the Pacific Ocean), high Andean mountains form a variety of micro-topographic climate. These natural conditions provide Colombia with conditions conducive to coffee cultivation, with both high yield and high quality.
2. Planting history and development and expansion
One of the more plausible theories about the timing of coffee cultivation in Colombia is that coffee trees were brought into Colombia by missionaries in 1723 (beside the point: coffee is spread by missionaries in many parts of the world, such as Yunnan). However, the rapid development of coffee cultivation in Colombia was at the end of the 19th century, when coffee was grown rapidly as a commodity crop in Colombia. By 1912, coffee beans had become Colombia's largest export commodity, accounting for about 50% of Colombia's total exports.
3. Coffee varieties and harvest season
Colombia is the world's third (and second) coffee producer and exporter, but there is no doubt that Colombia is the world's largest exporter of Arabica coffee and the largest exporter of washed beans. Such a large yield is due to Colombia's unique natural soil and water environment and scientific planting technology. The main varieties of Colombian coffee beans are Tibica, Bourbon, pointed Bourbon, Kaddura, Elephant Bean, Cabernet, Rosa, Moka and Pacamara. Among them, Kaddura, which is not well grown in Brazil, is the main variety of boutique coffee beans, while the improved variety Katiwen has good disease resistance because it has become the main variety of high-yield commercial coffee beans.
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Geographical characteristics of Sidama producing area in Ethiopia Coffee flavor description processing Variety characteristics Introduction
1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity. 2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans being contaminated by odors on the ground. During the exposure process,
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Caramel macchiato Coffee Heart-shaped Video
Heat the fresh milk to 65 degrees Celsius, pour the hot milk into the "Hario milk bubble pot", beat the milk foam and take the right amount of "DaVinci French vanilla syrup", about 0.5oz (15cc). Sweet lovers can use 1 ounce (30cc) to add the syrup to the espresso coffee, pour the hot milk into the mug, pour the hot milk into the mug and add the milk foam, so that the milk foam is covered.
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