Introduction to Grinding scale of Coffee Bean Flavor description treatment method in Xidamoguji, Ethiopia
Introduction to Grinding scale of Coffee Bean Flavor description treatment method in Xidamoguji, Ethiopia
Properly handled Sidamo flavor does not discount, in addition to the citrus flavor of washed beans, there is a strong aroma of berries. This is related to the fact that coffee beans are dried in the pulp and fermented for up to two weeks. This flavor is not commonly found in washed beans. However, once the sun is not handled properly, it is easy to have a fishy smell and lose all its elegant aroma. If the sun bean can not drink the strong fruit flavor, it will not be regarded as the top grade Sidamo with a balanced flavor and higher sweetness, and its alcohol thickness is also higher than that of Yegashifi, especially in the process of sun pulp fermentation, which is similar to the acidity and sweetness of red wine, coupled with the original cocoa bitterness of coffee, so that a certain batch of Sidamo will have the intoxicating flavor of alcoholic chocolate.
Sunburned Sidamo coffee beans are usually marked with G4 exits. Washing Sidamo coffee beans are mostly exported at G2 level because of their better processing in the sun, so there are many legends about Sidamo. The missing King Solomon treasure is said to be buried in the Deva Valley in the south. The Dewa Valley is heavily wooded and there have been wild coffee forests since ancient times. It is a major feature for farmers to select excellent varieties of coffee trees from woodland and transplant them to their own farmland. Chageso is the most famous coffee producer in the south of Sidamo. Coffee tastes like lemon and honey.
Ethiopia has two of the best producing areas, Yiragcheffe and Sidamo. Sidamo is located in a plateau region south of Ethiopia. Sidamo has a balanced acidity and moderate consistency. In Ethiopia, people usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day.
As Ethiopia's classification system is still very backward, it can be divided into special grades (usually Yirgacheffe and Sidamo), level 1, level 2, level 3, level 4 and level 5.
In Ethiopia, Japanese beans are usually found, such as small stones or sticks, so special attention should be paid to grinding.
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Where is the production area of Sidamo, Ethiopia? the flavor description of coffee beans introduces the characteristics of taste varieties.
Where is the coffee bean in the Sidamo region of Ethiopia? the flavor description of the coffee variety introduces that it grows in the plateau of Western Ethiopia at an altitude of 4900-5900 feet (Wollega province), north of Jima, most of which are wild, with an annual output of about 500000bags/60kg, and most of them are exported to G5/G4. The bean body is larger and longer than Longberry, with a little brown in green, similar to the smell of jasmine tea and bitter.
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Flavor description and taste characteristics of coffee beans treated with fragrant Costa Rican Tarazu red honey
The flavor of coffee beans treated with Costa Rican Tara beads red honey describes the taste characteristics of coffee beans. Tara beads have the best soil and high yield in Costa Rica. Tarazhu coffee has a refreshing blueberry aroma and sweet juice, while Boaz volcano coffee is sweeter and has some smoky aromas than Tarazu fruit. Three River Valley Coffee (
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