Flavor description of Sumatran Coffee beans introduction of Grinding and Calibration treatment in Taste producing area
Flavor description of Sumatran Coffee beans introduction of Grinding and Calibration treatment in Taste producing area
This coffee trip visited several famous coffee exporters in MEDAN, the capital of Sumatra. The first is, of course, my supplier PAWANI. I am now their first authorized distributor in China. Hehe, it has been 56 years since the establishment of PAWANI. The founder, Mr. Dudebar, and two companions founded PAWANI, which means a long time. PAWANI is the first Indonesian company to sell Indonesian Arabica coffee overseas, which can be regarded as a contribution of Chinese to the coffee industry. PAWANI's main customers are from the United States, Japan and Taiwan. I hope my efforts can also make more domestic Manning enthusiasts taste the products of this famous coffee company.
The current head of PWN-Mr. du Weizhi (son of the founder) and two other veteran bosses Chen, Boss du continues to carry forward Mr. du's founding purpose, quality first, so he has not expanded the size of the company for a long time. All products from origin to packaging are strictly checked layer by layer, so that consumers get the best products. All the products of PWN now come from the GAYO Mountains, which used to be from Lindong District, but Boss Chen said that the quality of Lindong has declined and is not as good as it used to be, so they have changed their production areas. As domestic friends prefer small packaging, I also specifically asked PWN to make all my beans into 30kg packages, and now they are all packed in gunny bags, and the previous straw mat packaging is no longer used.
On the question of Golden Golden Mandheling, there are some non-standard statements on the Internet. I got from the PWN textual research: the name of Golden Manning is not registered in China and Taiwan, so anyone can call it, so everyone has to identify it themselves, but in Indonesia only PWN registered the name of Golden Mandheling, and this time I visited several famous coffee exporters confirmed that they did not produce Huangman, because the handling of Huangman is very different from the general Manning treatment. GAYO's Manning uses half-sun, while Lin Dong's is half-washed. Although Huang Man's treatment is also semi-washed, it is still different from Lin Dong's general treatment. Huang Man's way of handling is very complicated and tedious. The first step is to pick the best cherries of the season in the coffee garden by manpower. Second, by the special master for washing treatment, there is a special way of treatment. Then immediately sent to the factory for screening, manual screening to go through five times, and finally packaged and exported. All programs rely on pure labor, coupled with a special way of handling, to create a precious Huangman, no wonder the price is not cheap. The difference between Huang Man and general Manning is that Huang Man will show golden yellow after a period of time, but Puman will not. Unbelieving friends put G1 on for 5 years to see if there is such a change. Hehe! Needless to say in terms of taste, everyone knows it.
The three seniors of PAWANI are very nice, modest, answer every question, and are very enthusiastic to people, which is one of the reasons why their business has been booming.
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Flavor description of soft sour Panamanian jadeite manor coffee beans taste characteristics regional treatment
Panamanian jadeite manor coffee beans taste description characteristics of production area treatment method the Panamanian rose summer growth altitude: 1500-1650 meters, the unique growth environment makes it unique flavor: dry fragrance: tea, flowers (magnolia, tulips) vanilla plants, milk, black sugar sweet, high-grade champagne and aroma up. Wet fragrance: apricot, caramel, milk, flower. To sip: oil.
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Description of Coffee Flavor in Rosa Manor of Panama; introduction to the taste of grinding scale by treatment method in the producing area
Panamanian coffee beans introduce the name Perci, which is derived from perspective. The meaning of perspective itself is viewpoint and perspective. And the name Percie means that in the process of sensory experiments on this coffee of our team, when we are doing the overall sensory evaluation as usual, we suddenly feel the stimulation of a unique experience, and this feeling makes us feel differently about coffee.
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