Introduction to the method of taste treatment of elegant and unripe Colombian Rosa coffee flavor description grinding scale varieties
Colombia Rose Summer Coffee Flavor Description Grind Scale Variety Taste Treatment Introduction
El Safero Estate IV Safero. Mr. Markar and his family run it. Mr. Safilo is indigenous to the PAES race. He and his family live locally in Popayan. In this beautiful land of the Andes, the temperature is 28 degrees during the day and 14 degrees at night. The large temperature difference between day and night, the beautiful river crisscross, and the unique nature of volcanic soil make the coffee beans produced by EL Safero Farm unique in quality and taste. EL Safilo was brought directly from Ethiopia to Colombia for cultivation a long time ago. Although coffee trees in Colombia are similar in appearance to coffee trees in Panama, their beans are small and slender. And it's harder than other roses, which makes it perfect for baking.
Floral, tropical fruit, intense sweetness; these are the feelings that rose summer has always brought us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. In case you haven't heard the story, Rose Summer, an ancient native from Ethiopia, was brought as a coffee sample into Costa Rica's coffee experimental plantations and distributed to several small farms for small-scale trials.
Not much attention was paid to the rose until the Esmeralda estate in Panama separated it from the rest and won the national coffee championship.
She's so extraordinary, fruity and floral, it's like a Yega Shefi from Ethiopia, Africa, halfway around the world. Of course, that's old news now. A few small farms are getting summer roses, and eager ones want to grow their own.
However, the results vary, depending on weather, soil and altitude, and the taste of this "star" variety does not seem to be the same in different geographical locations. But in the Actanango region, we see typical rosewood characteristics: slender bean shapes, changes in baking, and elegant, ripened flavors in the cup
On the third day after roasting, the author, Pei Daxing and two friends tested Colombia Rose Summer Coffee in Wangjing, Beijing. Three coffees: one Roasted in Colombia, two processed batches of Colombia Roasted in Beijing, each brewed three cups, SCAA's standard is five cups
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Description of Coffee Flavor in Yega Fichel Manor; introduction to the characteristics of varieties and producing areas
Kochere Cochel is located in southwest Ethiopia, 25 miles to the north is the famous town of Yega Chefen, the production mode is mainly based on local small farmers to send the output batches to the cooperative for unified treatment. About 100000 people in the local village of Chalalacktu depend on coffee for a living, and related production activities become him.
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Costa Rican Tarazhu Coffee Flavor description Variety introduction of Manor area treatment method
Costa Rican Tarazu Coffee Flavor description Variety introduction Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is actually like a red cherry-shaped fruit, and the coffee bean is the coffee core. It is wrapped by the peel, pulp and inner membrane of the coffee fruit. The ripe coffee fruit should be treated immediately to avoid corruption and the raw bean of the coffee.
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