Flavor description of Colombian Xuefeng Coffee beans introduction to the varieties treated in the region of manor production
Flavor description of Colombian Xuefeng Coffee beans introduction to the varieties treated in the region of manor production
Colombian coffee has a silky taste. Colombian coffee is equated with high quality and good taste. It is sweet in acid, low in bitterness, rich in nutrition, with a unique sour and mellow taste, and the sour, bitter and sweet flavors of Colombian super coffee match well. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full. Perhaps you will find it too overbearing, because it will occupy the taste buds, mind and even soul as quickly as possible. In people's life, it is full of sour, sweet, bitter and astringent, and the aroma of this coffee is enough to take away everything in the world. What people enjoy is more than a cup of coffee.
One: it is said to come from the sea island of the Caribbean and from El Salvador in Central America.
Second: in 1808, a priest introduced coffee beans to Colombia for the first time from the French Antilles via Venezuela. One of them is that Colombia's first coffee seeds were imported from Venezuela through the province of Santander. [1]
Third: the earliest records of coffee cultivation in Colombia appear in the book "The Illustrated Orinoca" written by Jose Gumilla, a Spanish missionary. He describes what he saw when he preached on both sides of the Meta River in 1730, in which he mentioned the local coffee plantation. By 1787, other missionaries had spread coffee to other parts of Colombia.
Colombia huila, Colombia: located in the southwest of Colombia, it is one of the major coffee growing areas. Because there are famous coffee cultivation places in Huilan area, the names of small areas become brand names and circulate. Although the cultivation conditions in this area are also very good, the cultivation infrastructure of coffee cultivation farm and surrounding conditions is not well developed. It is a great pity that the raw bean drying equipment or washing processing facilities are not perfect. The coffee in Huilan area has a strong taste and heavy texture. In particular, the coffee in Huilan area can be called high-quality coffee with the aroma of nuts, chocolate and caramel and suitable acidity. Aromas such as caramel and caramel and suitable acidity can be called high-quality coffee.
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Variety introduction of taste treatment method for flavor description of coffee beans in Anjing Manor, Nicaragua
Taste description of coffee bean producing area in Anjing Manor of Nicaragua Coffee is the main export product of Nicaragua. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997. 1997 to 1998 Coffee year, Nicaragua
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Kenya coffee bean producing area AA characteristic practice flavor description taste manor introduces them to be no different from ant male soldiers, the overall production capacity is higher than that of large farms, about six to four, which is quite rare in bean-producing countries. Kenyan coffee is widely appreciated by connoisseurs, thanks in large part to small farmers guarding the foothills and producing high-quality coffee. In addition, Kenyan beans must have a strict grading system, which is taken out by the washing plant.
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