Introduction of varieties in Yunnan Lanshan Coffee Bean Flavor description Grinding Calibration method

Introduction of varieties in Yunnan Lanshan Coffee Bean Flavor description Grinding Calibration method

The raw beans of Blue Mountain Coffee are cyan, neat in appearance, medium in size and slightly warped at both ends. After baking, the volume increases a lot, very full.

2 grinding beans real blue mountain coffee beans grow at high altitude, its cytoplasmic structure is relatively loose, when grinding by hand, it feels very crisp, cool and continuous, and there is no feeling of resistance.

(3) the aroma is very rich and dense; the so-called blended Blue Mountain Coffee does not have this aroma.

4 the taste of the real Blue Mountain coffee is balanced and full-bodied, and there will not be any feeling of outstanding or lack of taste, which is the most critical point of identification that can not be reached by any other coffee beans. The aroma of blue mountain peas is more subtle and the taste is relatively stronger.

5 feel Blue Mountain Coffee as the best coffee in the world, the classic balanced characteristics, when tasting will inevitably have some subconscious, indescribable satisfaction.

Roasting skills of Jamaican Blue Mountain Coffee:

Like other island coffee producing areas, and even the best, high-altitude Jamaican coffee is scarce, as in general very high-altitude producing areas such as Kenya. This results in a relatively low bean density in cell structure, requiring a special baking method. If you have the ability to control the heat of your roaster, you should bake Blue Mountain coffee at a lower initial temperature in preparation until the coffee is yellow-light brown. Blue Mountain Coffee is suitable for medium and deep roasting. In fact, the blue mountain coffee beans baked by Jamaica mavis bank have a little oil on the surface. Jamaica blue mountain bean shape is very neat, pulp thick water content is relatively high, need to have enough low temperature dehydration time, suitable for low heat slow baking.

Yunnan coffee is mainly distributed in 11 prefectures and cities, such as Baoshan, Simao, Yuxi and Dehong. Tibika and Bobang, two classic high-quality coffee varieties, are the main cultivated varieties of coffee in Yunnan. A variety of Arabian species (also known as small seed species). Because the morphology and habits of the two varieties are similar, the two varieties are mostly mixed. Bobang terminal bud tender leaves are green, called green top coffee; Tiebika top leaves are red copper, called red top coffee.

"first of all, there was a feeling of numbness at the moment of being shocked by happiness, and it took three seconds to feel a rich and balanced taste, with a pleasant sour taste at the bottom of the tongue. The reddish-brown Krima crema flowed smoothly, starting with a full cup and more than a centimeter when it stabilized. Remove the cup and continue to flow out of the coffee, foam and color of the liquid can also flow out for a long time-extremely rich connotations. "

It was found that both City and Full-City had strong caramel aroma and similar almond aroma. It is distributed from grinding to cooking, and then continues to the entrance to the finish. At the same time, in the degree of City, we can feel the softer sour taste and faint sweetness. All in all, these Bourbon let us see the bright prospect of our country in the field of coffee cultivation, and hope to drink more and more Made in China beans in the near future. "

Suitable altitude (the highest 1800 meters, the lowest also has more than 600m), latitude, climate, soil and other conditions have created its high quality. Chinese people should be proud to drink Chinese coffee, not only because of national feelings, but also because of its high quality.