Washed Arabica Coffee Bean Flavor Description Taste Variety Grinding Scale Treatment Introduction

Introduction to the method of grinding and calibrating the flavor of washed Arabica Casitama coffee beans

Suitable for all degrees of baking, perfectly showing a fresh and bright flower and fruit aroma, beautiful and complete bean shape, is the general mocha incomparable high-grade coffee. It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish. Full of floral and citrus aroma, the performance is exciting, moderate roasting has a soft sour taste, deep roasting gives off a strong aroma, rich and uniform taste is the most attractive feature of Ethiopian Yega snow coffee, known as the best coffee beans in Ethiopia, is the representative of East African boutique coffee, and Yega snow coffee is the most unique coffee in the world today.

Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. Beans are very light, the resistance when using hand coffee grinding is very small, and it is not easy to drop beans. The dry aroma of coffee powder has a strong scorched fragrance and a faint smell of African soil. After brewing, the wet fragrance has a good burnt fragrance, and after deep baking, it seems to have completely lost the regional characteristics of the orange flavor. But after the coffee entrance sipping, very rich, fragrant and pleasant, rich in variety, gentle sour, bitter, astringent have a good embodiment, thick texture, viscosity is better than shallow baking, Yuyun long shallow baked Yega snow coffee Yirgacheffe, roast to 15 minutes (210 degrees Celsius), turn off the fire and glide for half a minute immediately under the beans cool and blow off the silver skin, coffee beans are roasted evenly (because raw beans are washed, very clean and tidy), brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder was a little earthy at first, and then there was a strong, introverted aroma. After brewing, the wet fragrance has obvious orange fruit aroma, and some sour and sweet taste similar to Hawthorn and fruit peel. Sipping at the entrance, the taste is a little thin, more balanced, a little faint and mild sour, rich in oil and long-lasting foam.