Introduction to the quality of grinding scale of Columbia Tarazhu coffee bean by description of taste and flavor
Introduction to the quality of grinding scale of Columbia Tarazhu coffee bean by description of taste and flavor
Among the many excellent producing areas in Costa Rica, there is a famous producing area that stands out-Tarazu (Tarrazu), also known as Tarasu. Tarazhu is very famous in the world of boutique coffee and is one of the major coffee producing areas in the world. In the 2014 COE competition, of the 23 beans on the list, 17 came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Pesticides or artificial fertilizers are not used in the planting process. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.
SHB Fancyaa (Costa Rica SHB Tarrazu Fancy), Tarazhu, Costa Rica
The first time I drank Costa Rican coffee, it was not baked by Mr. Wu, who did not have it in his shop at that time. Found in a cafe "Coffee Treasure Book" commented on the excellent flavor of Costa Rican coffee, excited, but the price is high, the two only asked for a cup, felt ordinary. Later, I drank the baked by Mr. Wu, and it was really good.
Tara beads have long been known as the origin of coffee beans, and high-quality beans receive an extra bonus during the coffee harvest, and only beans selected by strict cups are released from the stock according to Fancy specifications. The most recent drink of this Tara bead, high altitude SHG grade, is produced in the Tarazhu area more than 1500 meters above sea level, facing the Pacific side of a small-scale plantation. It is a very hard bean, it has a strong mellow, the acidity is just right, not as strong as ordinary Costa Rican beans, especially when it is used to make Italian coffee.
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Colombian Ramon Coffee Bean Flavor description Grinding scale treatment Variety Taste introduction
Colombian Ramon coffee bean flavor description grinding scale treatment varieties taste introduction: in many parts of Colombia, the elevation is between 1200 meters and 1800 meters, and the annual rainfall is about 2000 millimeters. Sufficient sunshine and rainfall are very suitable for coffee growth. In recent years, however, Jos é Ramon Corazos, who lives in the southern province of Uila, has gradually found that there is less and less coffee on his plantation.
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Introduction of Flavor Description and Quality Characteristics of Coffee Bean from Yunnan, China
Typica: The oldest indigenous variety of Ethiopia, native to Ethiopia and southeastern Sudan, from which all Arabica is derived. Elegant flavor, but weak constitution, poor disease resistance, fruit yield less. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika. The top leaf of Tibika is red.
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