Introduction to the quality of Yejia Coffee Coffee beans by Grinding and Calibration method
Introduction to the quality of Yejia Coffee Coffee beans by Grinding and Calibration method
Indonesian coffee has a strong taste and heat. It is a masterpiece of robusta coffee and the highest grade of robusta coffee. It is mainly produced in Sumatra and Java. It is characterized by bitter aroma, suitable for blending and suitable for making ESPRESSO or its specialty coffee.
Guatemala:
Guatemalan coffee from Central America grows on its fertile volcanic soil and benefits from abundant light and abundant precipitation. It belongs to Arabica species, with high quality, waxy, strong sour taste and not strong bitter taste, so it is exported to the United States and France which are suitable for drinking this kind of taste.
Tanzania:
The export of coffee is Tanzania's main source of foreign exchange. Its variety is characterized by soft sour taste, excellent aroma and full mellowness. Recently, with the development of coffee industry in this country, the quality of its products has been greatly improved. Although its acidity is slightly lower than that of Kenya, it tastes mellow and full of satisfaction.
Colombia:
The country is the second largest coffee producer in the world after Brazil, and its coffee varieties are named after their origin. There are Andes mountains across the country. Walking on the streets of Bogota, the capital. It may even suffocate from the smell of coffee. Its variety is light green large-grained beans, with a lot of aroma and sour taste, is a high concentration of coffee, and its quality is produced and managed by the government. Colombian coffee, recognized as world-class, is the world's largest exporter of high-quality coffee, its varieties are Arabica species. The taste is rich and balanced, characterized by mellow and mellow, full of rhyme, giving people a sense of beauty and enjoyment, which is the most widely accepted and popular coffee category today.
Brazilian Santos:
Brazil is the largest producer and exporter of coffee in the world. Brazilian coffee is all Arabica, and Sandoz is one of its representative varieties, named after it is exported from the port of Sao Paulo. Its coffee beans have large grains, high aroma, moderate bitterness and high texture acidity. The overall taste is soft, light and low acidity. If you taste it carefully, the aftertaste will be endless.
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Introduction to the Grinding scale of the Regional treatment method for the production of Ethiopian Coffee beans
Ethiopian Coffee Bean species Flavor Taste Manor Regional treatment Grinding scale introduces Ethiopia Sidamo is a type of single origin growing in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and flowers.
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Flavor description and treatment of Coffee beans from Cerro Asul in Colombia introduction to the taste of varieties
Flavor description and treatment of Cerro Asul coffee beans in Colombia Coffee workers pick coffee beans (also known as coffee cherries) by hand up the mountain, so they can be carefully selected to pick the most ripe and full fruits. The vast majority of Colombian coffee beans are washed with water, with a light, silky and sometimes silky taste after moderate baking.
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