Sumatra Coffee and Aceh Coffee Flavor Description Processing Variety Taste Characteristics Introduction
Flavor description and treatment of Sumatran Coffee and Aceh Huangman Coffee
As for why Manning's old beans are golden, it is because Medan, the coffee transfer station, is very wet (more than 80% of the tide). If you have stored coffee for more than 6 months, the reason why the coffee will return to moisture.
Grading of Sumatran coffee beans
We often hear 'Super Manning', while at the same time, Manning's coffee raw beans are of poor quality. In fact, Sumatran coffee is a more systematic grading of the natural hybrid variety of tin pickup, generally washed. In the northernmost part of Sumatra, lake tawar Tawahu or Axie aceh (Aceh) or Takengon Kengang are planted in the traditional shade by another Gaga friend, which is mainly washed or semi-washed, with a bright sour flavor and a light smell. American boutique coffee industry calls this area coffee aceh coffee, Kayoshan Coffee gayo mountain coffee or Tawa Lake Coffee lake tawar coffee.
KARTIKA RED Kadika Red
Tall tree with bright red pointed leaves and long red cherry. It is generally a natural hybrid variety of iron pickup. Planting area Lake Toba, Aceh. The Netherlands brought this variety to be planted at high elevations on the island of Sumatra. Lost for a period of time is the restart of this rare specialty Arabica coffee beans on an organic farm in Lake dopa.
ANDONG SARI Anton sari
Kartika/Bourbon hybridization, Kadika / bourbon mixture. Medium tall trees with slender leaves with red tips, coffee trees with the best shadows, usually big cherries. Producing area: Aceh, Simalungun
KOPI LUWAK Coffee Coffee Kopi Luwak
Civets eat red coffee cherries, pull out poop coffee beans, thieves are expensive.
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Coffee bean flavor description grinding scale taste Valencia Coffee farming (mill) is a small-scale coffee production family located in Neiva, Huilan Province, this family has a 30-year history of coffee cultivation and processing, has maintained a relatively low-key attitude, focused on the delicate handling of coffee. Unlike most coffee growers and processors,
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