An introduction to the flavor description of the baking area of Pacamara coffee beans in Guatemala
An introduction to the flavor description of the baking area of Pacamara coffee beans in Guatemala
Costa Rica says that these varieties are planted in different fields. Because the profit of the low-yielding geisha is higher than that of the Tibika, there is Ruyiru in Kenya. No matter which variety, the taste has been greatly improved, and more distinctive.
Even a small amount of multi-variety production can guarantee the cost if we can win the name of the coffee garden by winning the Zhuoyue Cup COE. In the future, we will continue to carry forward the trend caused by Geisha Coffee and Pacamara Coffee, continue to cultivate new varieties with more flavors, Guatemala will launch Pacamara Coffee and Nicaragua will launch Malakaz Coffee. The hybrid of Malakaz coffee Marago Rippi and Kaduai belongs to the large variety of No. 19 sieve and has a low yield. As a result, it was crossed with the high-yielding dwarf variety Kaduai, resulting in a variety with a mild floral and sour taste, as well as a taste known as complex and delicate in the wine category.
Paramara and Malakaz are both artificial hybrids, while Vera Sharapa and Villarobos found in Costa Rica are variants of the natural cross between Bourbon and Debra. Costa Rican coffee has a monotonous and sour impression, but these two kinds of coffee are sour but fruity. The coffee with proper sour taste also exudes a certain sweet taste, so the cup test score is quite high. Sour taste is divided into "good sour taste" and bad sour taste, and both kinds of coffee have "good sour taste".
Since 2006, the Coe Cup has tested the Pacamara of 30 manors. Some of the flavors are superstars, such as Santa Martha, the champion of Honduras in 2006, Cerro Negro, the runner-up in 2007, El Injerto, the CoE normal champion in Guatemala, and Pacamaral, the runner-up in 2008. Over the years, these are excellent Pacamara representatives, but they are all award-winning batches, so they are very expensive varieties and names. He is the variety derived from the bean Marago Gippe Maragogype and Parka Pacas. The first four letters of Maragogype and Pacas are combined into Pacamara. It is an excellent coffee variety developed by El Salvador. The coffee granules are very large and close to the elephant bean. It is a good coffee variety in Central and South America in the past two years. Every country or farm wants to find areas where this variety is well grown to produce excellent coffee such as Panama's Geisha,Pacamara coffee with bright fruit acidity and a very sweet, pure and delicate taste. Pacamara species, although she still looks like her cousin, Elephant Bean seed.
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Introduction to the six major producing areas of Colombian coffee
The six major producers of Colombian coffee introduce the natural environment in Colombia which has the most favorable conditions for coffee growth. But beyond that, it is inseparable from the hard work of local growers. In Colombia, coffee cultivation has reached 1.07 million hectares, there are about 302000 coffee plantations in the country, and 30 to 40 per cent of the rural population depends directly on coffee production. Although Colombia
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Flavor description of Sidamo Lion King Coffee Bean
The flavor of Sidamo Lion King Coffee beans describes the characteristics of the varieties. The depth of the soil is nearly two meters. The surface soil is dark brown or brown. The biggest advantage of this place is that the soil fertility is maintained through the circulation of natural organic matter, with the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer. This batch is produced in Dilla.
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