Description of flavour of Colombian Jindio Coffee Bean; introduction of grinding scale variety taste manor production area
Description of flavour of Colombian Jindio Coffee Bean; introduction of grinding scale variety taste manor production area
In the city of Acevedo in Huilan Province, in the producing area of the manor owner Mercedes Narvaes (Mercedes Narvaez), a micro-batch of Cymbidium coffee with rich sweetness and pure and balanced taste was produced. While the medium to high acidity and medium mellow, with dark chocolate, Hawthorn and vanilla flavor and aroma, the latter part retains the green apple aftertaste, but also sets off the silky and flawless taste of Cymbidium coffee to the extreme. Use traditional ancient methods to plant and resist diseases, promote and use the ecological concept of sustainable development to manage and control coffee producing areas, and pass 4C certificate certification. We have to lament the Colombian growers' unique methods and techniques for the treatment and cultivation of coffee.
Planting conditions
Altitude: 1550-1700 m
Average temperature: 17-23 °C
Relative humidity: 65-80%
Annual rainfall: 1200-2000mm
Planting area: 2.78 ha
Proportion of tree species: 64 CASTILLO, 36 CATURRA
With regard to Colombian coffee, the first thing that comes to mind is the coffee golden triangle, which is collectively called the coffee triangle by the provinces of Caldas, Quind í o and Risaralda. It produces the best coffee in the world and is the source of the mellow aroma of Colombian coffee.
Quind í o-Cordillera is located in the central part of Colombia, between the West Cottrella Mountains and the Central Cottrela Mountains in the Andes. The vast expanse here, the great Antioquia (Antioquia) with their modesty, diligence and continuous progress, work in the mountains to create the treasure here-Quind í o coffee. Overlapping mountains are not only a challenge to them, but also a protective barrier. They are the founders of coffee culture, and their belief in inheriting ancient methods has made their culture popular in the triangle and even around the world.
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Yunnan iron card coffee beans grinding scale manor processing method taste variety introduction
The new variety actually refers to catimor, which is a hybrid of the Robesta family timor and Arabica. Compared with the old variety, it lacks rich aroma and taste, and has a shallow grassy smell and earthy taste, but its advantages lie in its resistance to pests, ease of management, and production.
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Costa Rican Tarazu Coffee Red Honey Taste and Flavor description method Coffee production area introduces that after peeling, the peel and pulp of the coffee fruit is recovered as feed for livestock, or converted into organic fertilizer, and coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment. Brother Jae
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