Katim coffee beans suitable for which baking degree flavor description taste manor variety introduction

Katim coffee beans suitable for which baking degree flavor description taste manor variety introduction

New World (also known as Mondonovo) is a hybrid of Bourbon and Tibica, which first appeared in the 1940s and is still widely welcomed by Latin American coffee producers today. Its disease resistance and yield are better than bourbon and Tibika, but at the cost of insufficient flavor complexity.

Pacamara (English name Pacamara)

The Pacamara, bred by El Salvador in the late 1950s, is a hybrid of Pacas and Marago Gippe and is now in high demand. Similar to Maragogippe, it is large-usually twice the size of standard bourbon beans-but produces mediocre yields. Pacamara is widely praised for its clean acidity and fresh scent of flowers, and the higher the altitude, the more advantageous it is to plant it.

Coffee trees in Arabica are not easy to grow, many are on high-altitude slopes, and picking needs to be done manually. But it is better to have a balanced taste and less caffeine. And Robasta is relatively easy to grow, a variety of heat-resistant, cold-resistant, moisture-resistant, drought-resistant, disease-resistant. Once upon a time, coffee in Vietnam was planted by Robasta because of leaf rust and all the coffee trees planted in Arabica died. In addition, Rothbata is also relatively easy to harvest, in addition to manual vibration machines can also be competent. This variety has all kinds of benefits, but what is fatal is that the coffee beans produced are poor in aroma, lack of bitterness, lack of acidity, and high caffeine content, so they are mostly used to make instant coffee. Now most of the beans on the market are grown in Arabica. Raw beans, cooked beans, coffee powder. It is recommended to buy coffee beans, and the fresher the better! Because raw beans don't have much coffee flavor, they need to be roasted to stimulate their flavor, but after baking, all kinds of flavors will disappear with the volatilization of moisture and carbon dioxide. so it is recommended that you buy freshly baked coffee beans in local cafes or online, and do not buy too many at a time, about two weeks. In addition, because the coffee beans are ground into powder and the contact surface with the air is increased, the flavor will soon be lost, and the fine powder needed for espresso can lose half of its flavor in two minutes. Therefore, it is recommended to buy cooked beans and drink them now. As for raw beans, although the preservation time is much longer than ripe beans, they also need to prepare a special roaster for roasting at home, and besides the high price, they also have high technical requirements, so it is also not recommended that coffee beans are generally divided into two categories. Different soil and climate also have a great impact on the quality of coffee beans. When you buy coffee beans, you may see that dazzling adjectives are used to describe different coffee flavors, such as tropical fruit flavor, caramel flavor, nut flavor, cocoa flavor and so on. But when you do get the beans, you will find that you can't taste so many flavors in the description at all, and you will inevitably laugh at yourself at "dull taste buds" or even lose interest in coffee. In fact, I think it is very normal to taste the flavor that cannot be described. These descriptions of coffee flavor actually come from the coffee flavor wheel produced by SCAA (Specialty Coffee Association of America).