Rich sweetness of Starbucks' Colombian Rosa Coffee flavor description taste manor regional varieties
Starbucks' Colombian Rosa Coffee Flavor description; introduction to the varieties in the manor area
This rose summer is rich in the characteristics of coffee in the Bockett region of Panama, such as lemon grass and jasmine, while it also has the unique flavors of nuts, apricots and honey from El Zafir Manor. This particularity makes the flavor of this rose summer very unique. He has a very high but mild acidity, a very silky and milky mellow thickness, and a honey-like finish, which is very unique.
The use of beans:
The rare hardness of these beans makes them so special that you can mix them with other coffee beans before baking, so that the chemical components of the coffee beans are mixed together while baking, and a magic touch is added to the coffee beans.
The Herrera family of Hope Farm in Colombia introduced Gesha coffee from the Emerald Manor of Panama in 2007. Although it failed at first, after years of hard work, it won the first prize in the COTY-Coffees of the Year held by the American Fine Coffee Association in Houston in April 2011. for details, see the American Fine Coffee Association 2011 Global Best Coffee Competition.
David Piza C, who majored in industrial engineering from the University of Los Angeles at Bogota, is a professional coffee cup tester and judge of the barista competition in Colombia. He came to China in August this year and brought a number of high-quality manor boutique coffee, including Colombia's Geisha. The author bakes the coffee according to the raw bean information provided by Pei Daxing and the expected baking curve in his mind. To the surprise of everyone present, compared with the samples brought by Pei Daxing, there is almost no difference between the samples baked by the author and Pei Daxing (before the author baked, Pei Daxing did not take out the samples they had been thinking about baking in Colombia)
Manor: Cymbidium Bolivar of Colombia
Country of origin: Colombia, Colombia
Producing area: Cymbidium Huila
Variety: Castillo,Caturra
Altitude: 1550-1700Meters
Treatment: washing Washed
Flavor description: rich sweetness, clean, balanced, dark chocolate, vanilla
- Prev
Introduction to the method of manor treatment for the taste of Nicaraguan coffee beans
Nicaraguan coffee bean flavor description grinding scale variety taste manor treatment method We mainly provide (CoE) and (SHG) grade beans, Nicaraguan coffee harvest season from November, we will immediately provide you with the freshest first-hand 100% selection of coffee raw beans. As long as you have a demand, we will export directly to you through the Shanghai Free Trade Zone.
- Next
Introduction to the taste of Costa Rican coffee beans with the best baking degree, time trend map and flavor description.
The best roasting degree of Costa Rican coffee beans, time trend map flavor description taste introduction Costa Rican coffee full particles, ideal acidity, unique strong flavor Costa Rican coffee industry was originally controlled by the Costa Rican Coffee Industry Company (InstitutodelCafdeCostaRica ICAFE) and now by the official Coffee Committee (OficinadelCaf)
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?