Introduction of Honey Kiss Coffee Bean 90 + characteristic treatment method for Flavor description of Manor area
Ginseng (Kemgin W2):
[Origin]: 90 + producing areas of Wellega (Waliga), Sidama (Hidamo) and Yirgacheffe (Yega) in Ethiopia
[production season]: 2013-2014
[variety]: Ethiopian native species
[Level]: 7
[altitude]: 17502,000m
[treatment method]: washing
[flavor]: White peach, lime, melon, ginseng, carob bean.
Clinique (Tchembe N2):
[Origin]: 90 + Ethiopia Yirgacheffe (Yega Xuefei) producing area
[production season]: 2013-2014
[variety]: Ethiopian native species
[Level]: 7
[altitude]: 17502,000m
[treatment]: insolation
[flavor]: the palate is thick and heavy, with earthy, dark fruit and a slight citrus taste.
In 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from Ethiopia. Nekisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have a mixture of chamomile and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nekisse came from the Walliga and Sidamo producing areas, but retained the name. We think Honey Kiss in Sidamo retains its original nectar and berry flavor, which distinguishes it from all other coffees from Ethiopia.
Honey kiss (NekisseN2):
[Origin]: 90 + Ethiopia Wellega (Waliga) and Sidama Hidamo) producing areas
[production season]: 2013-2014
[variety]: Ethiopian native species
[Level]: 12
[altitude]: 17502,000m
[treatment]: insolation
[flavor]: the taste is clean and layered. Peach, berry, passion fruit and cream, milk chocolate flavor balance, is a classic good coffee. From hot to cold, it constantly brings the smell of faint flowers, blueberries, fragrant wood and cocoa.
Nekisse was originally produced in Shakisso, Ethiopia, and the coffee bean is named Nekisse after "NAKED from the Shakisso region". With the traditional sun treatment, the cherries were dried on a high shelf, then the dried peel and pulp were removed, and finally sent to Addis Ababa to be shelled. At that time, the taste spectrum outline has a very strong berry jam, cream consistency, citrus, tropical fruits. Later, the producing areas moved to Wellega and Sidama, because they found that there was a better sense of nectar and jam in the Sidama area.
- Prev
Introduction to grinding scale of Colombian coffee flavor description taste variety characteristics treatment method
Colombian Coffee Flavor description, characteristics of varieties, treatment, Grinding scale introduction Columbia Pavilion official Mericio Prada told Xinhua that the venue held a two-week coffee exhibition for visitors to taste Colombian coffee, and introduce and promote Colombian coffee and coffee culture to tourists from China and all over the world. Participated in the construction of the Columbia Pavilion
- Next
Introduction to the characteristics of taste quality of altitude flavor description treatment in Sumatra coffee producing area of Indonesia
The taste and quality characteristics of altitude flavor description treatment in Sumatra coffee producing area of Indonesia introduce that Indonesian coffee is an Arabica species. The leaf rust disaster at the end of the 18th century destroyed the Arabica manor. at first, the Dutch tried to plant Liberian species, and later, began to plant Robusta species on a large scale. Today, Arabica accounts for about 10-15% of the coffee produced in Indonesia, and the rest is Rob.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?