Description of Coffee Flavor in Sidamo Coffee; introduction to the quality of the processing method in the manor area
Description of Coffee Flavor in Sidamo Coffee; introduction to the quality of the processing method in the manor area
The coffee used by the butterfly comes from the Baru volcano region of the Boqui specialty region of Panama. Up to 1600 meters above sea level, the special microclimate leads to abundant rainfall and great temperature difference between day and night in this area, coupled with fertile volcanic soil, as well as meticulous planning and management of the harvest period, so that the coffee here is excellent in terms of richness, acidity and flower fragrance.
What is special about this coffee is that the raw beans we get are made from a mixture of different varieties, including the famous Rose Summer. More than 40% of the rosy summer is used, which gives this coffee a rosy summer flavor.
After communication with raw bean merchants, they learned that due to the history of the manor, in order to pursue mass production, the early rose summer varieties were mixed with other varieties, so in order to facilitate picking, farmers usually mix the special flavor of rose with other Kaddura and Kaduai varieties. After that, due to the fame and high price of the rose summer variety, all kinds of processing plants began to operate more finely.
Flavor: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine.
Palate: comfortable and interesting sour fruit, good sweetness and low thickness.
Baking degree: medium baking
1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.
two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.
Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. Shakisso/Shakiso 's coffee is quite unique, and the coffee it produces has repeatedly attracted market attention. The original meaning of Ninety Plus's legendary bean (nekisse) is from Shaquiso's Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.
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How do you describe the flavor of Colombian sunburn coffee beans?
Columbia sun coffee beans describe how Tolima is adjacent to huila and cauca, is a coffee producing area where many pilgrims need to make up their minds to make up their minds. The road conditions here are not very ideal, and some of the talented people who have visited tolima all describe the bumps and hardships on the way to the car shop in their travels. The farms in Tolima are generally more productive than other southern Colombia.
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Flavor description and taste characteristics of Burundian coffee beans introduction to grinding scale treatment in producing areas
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