Introduction to the varieties of grinding scale for Kaddura taste and flavor description of Honduran coffee beans
Honduras Coffee Bean Kadura Taste Flavor Description Processing Method Grinding Scale Variety Introduction
Honduras coffee production area is relatively large, all over the west and south of the production area are Choluteca, Francisco Morazan, La Paz, Siguatepeque, Santa Barbara, Intibuca, Copan, Ocotepeque. The average planting height is more than 1,100 meters above sea level. Coffee varieties are 100% Arabica, 69% HG, 12% SHG and 19% CS. The main coffee varieties grown are Typica, Bourbon, Caturra, Villa Sarchi and Lempira. Honduran coffee has always been of high quality and its prices are among the most competitive in Central America. Small, round, slightly pale green coffee, mild acidity, full and slightly sweet taste, suitable as a combination coffee or single-serve coffee, suitable for medium to deep roasting, mainly exported to the United States, Germany and Japan. Honduras is already the 1st largest coffee producer in Central America, and production has been increasing in recent years. In 2012, due to good international coffee prices, coffee production exceeded 5 million bags in 2010, greatly increasing production volume and improving quality.
Honduras, a seemingly unpopular coffee producer, is still relatively unfamiliar to many people due to turbulent times, but it is one of the leading coffee exporters in Central America, second only to Guatemala in terms of export volume. Honduras coffee has two kinds of most famous: grow in the altitude of 100-1500 meters "highland coffee", and grow in the altitude of 1500-2000 meters on behalf of Honduras's highest level of "selected highland coffee", balanced taste for the coffee beans here greatly added points, acid bitter moderate, completely different.
Honduras is no less geographically endowed than neighbouring coffee-producing countries such as Guatemala and Nicaragua for coffee production. There are 280,000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5 hectares. These coffee plantations account for 60 per cent of Honduras 'coffee production.
In coffee plantations, because they are grown in mountainous areas, coffee beans are picked by hand and carefully processed to produce better coffee beans. Honduras harvests 3 million bags of coffee every year, providing a variety of coffee quality to everyone, and is now one of the top ten coffee exporters in the world.
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Kenya Coffee Bean Hand Brewing Method Kenya Coffee Bean Grading Characteristics Hand Brewing Proportion Brewing Temperature
Kenya coffee with what machine bubble characteristics of the production area flavor description of the taste around 6 concentric circles, the electronic scale will show that the water volume is about 70-80 grams (including 31.8 grams of water for steaming), if more than 80 grams, the water flow is too large, you must practice the finest water flow and circle. Use this fine water flow to slowly disperse the powder layer formed by steaming. All the powder is wet to water, which determines the taste.
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Introduction to the varieties of Grinding Calibration for Coffee Flavor and Flavor produced in Yunnan Province
Yunnan coffee flavor manor area treatment grinding scale varieties introduction the western and southern parts of Yunnan Province are located between latitude 15 and Tropic of Cancer, most areas are 1000-2000 meters above sea level, and the topography is mainly mountainous and sloping land. Here, the land is fertile, the sunshine is abundant, the rainfall is abundant, and the temperature difference between day and night is large. The unique natural conditions form the particularity of Yunnan small grain coffee taste.
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