Introduction of Coffee Flavor description and Grinding scale varieties produced by Tarazhu Red Honey treatment in Costa Rica
Introduction of Coffee Flavor description and Grinding scale varieties produced by Tarazhu Red Honey treatment in Costa Rica
When I tried to bake this bean for the first time, I listened to teacher Hu Yuanzheng's advice to slow down the baking pace, and the baking degree was very shallow. When I heard two or three pops, I came out of the pot. The flavor was really shocking when the cup was tested the next day. The aroma of plums and red berries was very obvious, but maybe I was not familiar with this bean or the baking degree was too shallow, a little bit raw. So the curve of the day before the rearrangement deepened some baking degrees, and as soon as it came out of the pot at the end of the day, the sweetness was immediately raised, and the flavor was more complete. through the red honey treatment, this special treatment enhances the fragrance of plums, red berries, chestnuts, apples and great sugar sweetness, with a great sweetness of malic acid and chocolate, not only strong sweet and sour. And the alcohol thickness is also very good, let people have a very warm feeling, for the lack of sense of security, this is a happy cup of coffee. I believe this is the flavor I want, warm and moist like bathing in the rain, but still with sunshine for soybeans, for a rose summer, the performance-to-price ratio is very high, Maoye recommended!
Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry-shaped fruit. The coffee bean is the coffee core, wrapped by the peel, pulp and inner fruit membrane of the coffee fruit. Mature coffee fruits should be treated immediately after picking to avoid corruption. The raw bean treatment of coffee is the process of removing the exocarp and pulp of coffee, and then taking out the seeds through fermentation. Generally speaking, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.
Production area: Tarrazu, Costa Rica
Variety: Red Bourbon
Grade: SHB
Altitude: 1500-1950 m
Soil: volcanic soil
Treatment: yellow honey
The color of raw beans, between sun-drying and washing, is cleaner and greener than traditional sun-dried beans and slightly smaller than traditional Costa Rican beans.
Flavor: honey, lime, orange blossom, white chocolate
Taste: good sweetness, soft acidity, round and full, long-lasting finish.
Baking degree: medium
- Prev
Flavor description of Ethiopian Guji Coffee beans introduction to the taste and flavor of the manor area
Ethiopian Guji Coffee Bean Flavor description the taste characteristics of the manor area the narrow sense of coffee Arabica coffee was found in Ethiopia. One of the most widely accepted and, of course, the most interesting theories, the story of the shepherd Kaldi: around the 12th and 13th centuries, a young shepherd found his sheep eating a kind of red berry while grazing.
- Next
Description of the Flavor of Columbia Coffee Bean Red Wine introduction to the varieties of Grinding scale in the Manor area
Columbia Coffee Bean Red Wine processing Flavor description manor area Grinding scale Variety introduction Columbia, which is located in northwest South America, is a beautiful country with a long history. Indians have lived on this land since ancient times. It was colonized by Spain in 1531 and gained independence in 1819. It was renamed in 1886 to commemorate the development of the American continent.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?