Description of Flavor of Columbia Jindio Coffee Bean introduction to Grinding scale of varieties in Manor area
Colombia Golden Dior Coffee Bean Flavor Description Manor Region Variety Grinding Scale Introduction
In Acevedo, province of Cymbidium, the estate owner Mercedes Narvaez produces a rich sweet, pure and balanced micro-batch coffee. Medium acidity and medium body, with dark chocolate, hawthorn and vanilla flavors and aromas, the latter part retains the green apple aftertaste, but also the orchid coffee silky smooth and flawless taste to the extreme. Traditional methods of cultivation and disease resistance, promotion and use of sustainable ecological concepts to control coffee production areas, and 4C certification. I have to sigh at the unique processing methods and planting techniques of Colombia growers for coffee.
planting conditions
Altitude: 1550-1700 m
Average temperature: 17-23°C
Relative humidity: 65-80%
Annual rainfall: 1200-2000mm
Planted area: 2.78 ha
Proportion of tree species: 64% CASTILLO, 36% CATURRA
Regarding Colombia coffee, the first thing that comes to mind is the Golden Triangle of Coffee, which is collectively known as the Coffee Triangle by Caldas, Quindío and Risaralda provinces. It produces the best coffee in the world and is the source of Colombia coffee aroma.
Quindío-Cordillera is a region located in central Colombia, between the western and central Corteira mountains of the Andes. The vast expanse here, the great Antioquia people with their humility, diligence and continuous progress, working in the mountains, created the treasure here-Quindío coffee. The mountains are both a challenge and a protective barrier. They are the founders of coffee culture, and with their belief in inheriting ancient methods, their culture prevails in the triangle and even the world.
The high altitude cultivation environment, coupled with suitable climatic conditions, makes the coffee in Quindío region exude a strong aroma of fresh red fruit, and the inheritance of ancient law is not only the precipitation of time, but also the aroma of red wine. Medium-high acidity and moderate body, such a balanced taste with endless aftertaste, only the deposition of time can create such natural.
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Panamanian Rosa Blue Standard Red Standard Coffee Bean Flavor description Taste treatment Variety region Grinding scale
Flavor description of Panamanian Rose Summer Blue Standard Red Standard Coffee Bean Flavor treatment Variety Regional Grinding scale introduction of Rosa Coffee (Geisha) species found in the rose forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; introduced to Uganda and Tanzania in 1936, introduced to Costa Rica in 1953, and Panama was introduced from Dongba Seven Agricultural Garden in the 1970s.
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Description of Price and Flavor of Burundian Rocasta Coffee Bean introduction to varieties of manor production area
Burundian Rocasta Coffee Bean Price Flavor description the taste of coffee in the manor area is different, so you can't drink three or four cups in a row like tea or cola, but the formal coffee cup is the best. The average amount of coffee to drink is 80-100cc. Sometimes if you want to drink three or four cups in a row, you have to dilute the concentration of the coffee, or add a large amount of coffee.
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