Description of Coffee Bean Flavor in Incht Manor, Guatemala introduction to the method of grinding scale taste treatment
Guatemala Inchter Estate Coffee Bean Flavor Description Grind Scale Taste Treatment Introduction
Before 2006, everyone only knew that Inchter was famous for Bourbon species. They went to the depth of the estate. They distinguished many lots and had clear paths. It was very beneficial for management. Once the quality was verified after harvest, it was determined that it was excellent and the harvest was stable. It would be gradually promoted year by year, increasing the seed area and providing it to the bean baker. Inchert maintains a consistently high level of quality and green bean control, regardless of race lot or estate sample.
El Injerto Estate quickly became a world legend for the quality of its coffee, winning a total of 16 awards in eleven years of participation in the Cup Of Excellence competition, far more than any other estate in the world. Every year the Aguirre family continuously improves the quality of production on their estate, the team paying attention to all the details of the entire process, including coffee fruit floating, fermentation, steeping, drying, proper storage, and the estate's own drying plant.
There is a big temperature difference between hot and cold in this area. In cold season, the temperature will drop to 0 degrees. Rainfall is also low, which is an unfavorable environment for coffee trees. But the geothermal heat of Agua produces the highest quality coffee. In the peak harvest season, we select the harvesters for La Tacita from more than 600 harvesters, train them in responsibility and self-awareness, and train them in making excellent coffee. It is understood that this year's harvest due to abnormal weather reasons fell into 4, but due to the emphasis on quality makes people feel very obvious coffee production awareness. About the coffee characteristics of La Tacita Estate in Antigua, coffee is usually dried and then placed to reduce its moisture content. Here, the moisture content is reduced to 10% by drying and then placed to increase it to 11~12%. Coffee that can pass through this process has a very high potential and is said to last very long.
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Flavor description of Costa Rican Tarazhu Coffee Bean introduction to the regional treatment of taste varieties
Flavor description of Costa Rican Tarazu Coffee beans in Costa Rica most of them are treated with water, and in recent years there has been an alternative half-sun treatment (Miel) or (Honey Coffee), which can be translated as sweet as honey. The coffee that Costa Rica boasts is as sweet as honey, but it is quite eye-catching when it is Honey Coffee on the sacks.
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Flavor description of South Minas Coffee beans in Brazil introduction of Grinding scale varieties and Taste Manor
The Flavor description of Brazilian South Minas Coffee beans the taste of grinding scale varieties the manor describes the cultivation of ancient bourbon coffee in some estates in the Serrado district of Minas Greais state in southeastern Brazil. These estates, such as Capin Branco and Vista Allegre, are old bourbon varieties grown.
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