Coffee 36 smell bottle-coffee smell bottle 100

Coffee 36 smell bottle-coffee smell bottle 100

Land: land, Aroma group type (Aromatic features of the sample), aroma characteristic (Aromatic features of the sample) this is the smell of freshly excavated soil after heavy rain, like beetroot. Earth atmosphere is everywhere. The English geosmine of "Earth atmosphere" comes from the Greek geo=, taste = osme. The power of the earth, even as small as ants, is like the relationship between the earth and the moon in the universe. The smell of "earth" in coffee of coffee this is the main aroma of coffee. When it is dried in the sun, the coffee fruit absorbs the earth and produces it. Robusta beans are often treated in this way, so this flavor is common. Robusta beans from Madagascar and the Central African Republic often remove sheep skin and reduce the smell of the land. The smell of the land is also often produced by the storage of raw coffee beans. Isabia coffee has three kinds of land flavor, from good to bad, black, red and gray. Harald in Ethiopia, Indonesia, or Arabiya beans in Haiti are often crushed, sprinkled and dried on the ground to highlight the flavor. Note: the oil ester in coffee beans, when dried in the sun, or wet during storage, comes into contact with soil to produce this smell. The coffee fruit is crushed or sprinkled with water, often causing a defective smell. Coffee tasting (Coffee tasting) the best Vietnam, or India Robusta coffee wet land taste, will surprise you. Two kinds of Isabia coffee have amazing aroma and flavor that confuse you: Harald and Sidam. The smell of El Salvador's beans and Papua New Guinea's Siguri coffee is less attractive.

Potato (potato): potato / potato flavor species (Aroma group), sulfur, aroma characteristics (Aromatic features of the sample) this is the potato / potato boiled fragrance, when combined with other flavors, it is still charming and eye-catching. This fragrance comes from methanesulfonaldehyde produced during baking. The smell of "potato" in coffee of coffee this is a common aroma of coffee, but it does not dominate other flavors. If it tastes heavy, the coffee beans are not properly selected. This is the aroma characteristic of coffee. Coffee tasting (Coffee tasting) I often see this charming aroma in meticulous Costa Rica, Colombian soil immediately, or very fragrant, chlorophyll-flavored Honduras coffee. This smell is also common in Zimbabwean coffee in East Africa. But coffee is less important in Central America.

Pea: pea fragrance species green plants, fragrance characteristics, this is fresh pea pods and its attractive pod fragrance. It is a delicate fragrance, unlike the sweet, often metallic canned peas! the garden flavor of this pea and coffee raw bean is 2-isopropyl-3-methoxypyrazine (2-methoxy-3-isopropylpyrazine). It is such a strong smell that it can be smelled in the Olympic swimming pool with only a few drops. The pea aroma of coffee is almost often found in raw beans or lightly roasted coffee, but the deeper it is roasted, the weaker it is. Compared with brewed coffee, it is more significant in ground coffee powder, and seems to be more common in Arabian beans than robusta beans. This important flavor brings vitality and strength to balance the overall aroma of coffee. When I tasted the coffee, I found the smell a little reckless in Robusta, Brazil. It is very prominent in Alabia and Robusta beans in Uganda. Arabian beans are also quite obvious in Guatemala.