Introduction to the quality of Coffee Flavor description treatment in Ethiopia guji Gujia Qiso producing area
Ethiopia guji guji xiachisuo coffee flavor description processing method quality introduction
Ethiopian coffee beans grow in a near-natural environment. After years of cultivation under the same growing conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are forest or semi-forest grown coffee.
Coffee farming villages produce about 35 percent of the country's coffee. These coffee farms, which use a multi-tiered coffee growing system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves, plant and animal debris to increase soil nutrients. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced on state farms), which accounts for 5% of the country's coffee production, takes on the characteristics of forest-type coffee production
Ethiopia-Mocha (special flavor): origin of coffee, small particles, dry, green, with a special flavor and sour. Ethiopia is classified as NO.1~NO.8 according to the intermixing rate of defective beans. Characteristics: Fragrance-strong, sweet-medium, acid-medium, alcohol-strong, bitter-soft
Java coffee beans
Origin: Java, Indonesia
It's Arabica coffee. After baking, the bitter taste is very strong and the flavor is very light, without sourness. Java coffee bitter, alcohol, coupled with the sweet chocolate syrup, Java coffee more mellow smooth, very popular with women!
Colombia coffee beans
Colombia-Colombia (highest standard quality): world's second largest producer. Coffee beans are light green, large particles, with a heavy taste, whether it is a single drink or mixed are very suitable. Characteristics: Fragrance-strong, sweet-medium, acid-medium, alcohol-strong, bitter-weak
Yegashefi is a small town, 700-2100 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, and become the most famous coffee producing area in Africa.
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An introduction to the Flavor and Flavor characteristics of Coffee beans in Guatemala
Characteristics and Flavor characteristics of Coffee beans in Guatemala Coffee beans are mostly cultivated in high-altitude volcanic areas and belong to the most advanced Arabica varieties. Due to the long ripening period, the beans are of medium and dense type (Guatemalan coffee beans are rated not on the basis of particle size, but on the basis of shortcomings), and the beans are dark in color.
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Introduction to the grinding scale for the description of coffee flavor in Honduras
Honduran Coffee the granules of Honduran coffee beans are large in shape, uniform in size and uniform in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee bean is different, it should be guaranteed.
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