Introduction to grinding scale of Colombian small coffee bean flavor description method
Colombian coffee beans
Small-grain coffee is suitable for growing in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. There is a unique environment suitable for the growth of small seed coffee in many areas of Yunnan, and the quality of small seed coffee is excellent.
The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong, Nujiang and other states.
The average temperature of Lujiangba in Baoshan is 21.5℃, and the highest is 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity.
In recent years, the planting area of small-grain coffee in other producing areas of Yunnan has been continuously expanded, its quality has also made great progress, and its popularity at home and abroad has been continuously improved.
Bourbon: a second species of Tibica mutant, which is one of the oldest coffee species like Tibica. It is named after the mutation of Tibika on the island of Bourbon (now reunion) in the Indian Ocean during transplantation. The harvest is slightly higher than that of Tibica, the grain is small and round, and the central line is S-shaped.
Kaddura (Caturra): the bourbon mutant found in Brazil has high yield, high quality, resistance to leaf rust, but high planting costs. It is mainly produced in middle and high altitude areas, with strong sour and astringent taste.
Mundo Nove: new World, a natural hybrid of Bourbon and Sumatra, with strong environmental adaptability, resistance to diseases and insect pests, and high yield. The disadvantage is that the height of the tree is high, which is not suitable for harvester. Mondonovu has a balance of sour and bitter taste and is now the main cultivated variety in Brazil.
Catuai: a hybrid of Kaddura and Mondonovu. The reason for the hybridization is that the Mondonowo tree is too tall, so it crosses with the Kaddura of the tree height. Kaduai has high yield and strong adaptability to the environment. But the harvest life is short, the taste is monotonous and lacks the thickness of alcohol.
Amareo (Amarello): the name originally means "yellow", because the general coffee fruit is red after ripening, while Amareo ripening results in yellow, hence the name. The output is higher.
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Introduction to the Flavor description quality of Sumatran Coffee and Aceh Huangman Coffee
Sumatran Coffee and Yazihuangman Coffee Flavor description quality introduction the unique local wet planing method is that when the bean body is moist and soft and the moisture content is as high as 30%-50%, the seed shell is first shaved off, and then continue to dry. In this way, the moisture content of coffee beans can be dried to 12%, 13% in only two to four days, which greatly shortens the drying time. As a result, the fermentation period and sour taste of coffee beans are greatly reduced, but the thickness is very thick.
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Introduction to the grinding scale of refreshing and comfortable Panamanian coffee bean flavor description
In the Pokuit producing area, there are also many excellent manors, except the famous Emerald Manor, Alida Manor, Aqaba Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that in Bana
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