Introduction to the varieties of Grinding Calibration by Regional treatment method in the Flavor Manor of Columbia Rosa Coffee Bean
Introduction to the varieties of Grinding Calibration by Regional treatment method in the Flavor Manor of Columbia Rosa Coffee Bean
The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, compared with the previously rising aroma, it may be slightly mild and subtle in the early stage, and the flower and fruit flavor will gradually increase as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon-flavored fruit). This is a coffee that can be praised by a large number of adjectives, the sweetness of Gansi, which is testing the brightness of this coffee, especially in the case of light roasting. Fruit flavor and floral elements are almost like Yega Xuefei from Africa and Ethiopia on the other side of the world. Of course, these are all old news now. Some small farms also get summer roses and are eager to grow their own roses.
However, the results are different, and this "star" variety seems to have different tastes in different geographical locations due to the influence of weather, soil and altitude. However, in the Aktenango region, we see typical rosy summer features: slender beans, changes during baking, and the elegant and unripe flavor of flowers, tropical fruits, and strong sweetness in the cup; these are the feelings that Rosa has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. You may not know the story of Rosa, an ancient native species from Ethiopia that was brought as a coffee sample to a coffee experimental garden in Costa Rica and distributed to several small farms for small-scale trials.
Not many people paid attention to Rose Summer until one day, Esmeralda Manor in Panama separated it from other varieties and won the national coffee competition.
David Piza C, who majored in industrial engineering from the University of Los Angeles at Bogota, is a professional coffee cup tester and judge of the barista competition in Colombia. He came to China in August this year and brought a number of high-quality manor boutique coffee, including Colombia's Geisha. The author bakes the coffee according to the raw bean information provided by Pei Daxing and the expected baking curve in his mind. To the surprise of everyone present, compared with the samples brought by Pei Daxing, there is almost no difference between the samples baked by the author and Pei Daxing (before the author baked, Pei Daxing did not take out the samples they had been thinking about baking in Colombia)
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Characteristics of Panamanian Flower Butterfly Coffee beans introduction to the description of Manor Taste and Flavor
Characteristics of Panamanian Flower Butterfly Coffee beans the manor taste and flavor description method introduces the taste of rose summer, which is beautiful and sweet after the entrance, accompanied by a slight floral fragrance, comfortable and balanced taste and long-lasting rhyme. The unique fruity aromas of litchi, lemon and citrus are amazing enough. Carefully capture the aroma of peach and apricot, the overall feeling is cool and transparent. Every time you make it, always
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Introduction to the taste of grinding scale varieties of Brazilian yellow bourbon coffee beans
Brazilian yellow bourbon coffee bean flavor description method grinding scale variety taste introduction Datra Manor specially selected yellow bourbon coffee, different from the monotonous flavor of ordinary Brazilian beans, this product has excellent acidity, in addition to the nutty aroma accustomed to Brazilian beans, it also has lemon aroma and fruity aroma, complex and charming flavor, absolutely breaking the impression of Brazilian beans. The throat rhyme has a characteristic of yellow bourbon.
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