Introduction to the description of Brand characteristics and Regional Flavor of Coffee Bean planting Base in Brazil
Introduction to the description of Brand characteristics and Regional Flavor of Coffee Bean planting Base in Brazil
To visit Hawaii, in addition to the beautiful beach, don't forget the Hawaiian coffee bean-Kona. The taste is sweet with the sour taste of wine, and the taste is very special. It is the most traditional and famous coffee in Hawaii. However, due to the low production here, the surprisingly high cost, and the increasing demand for individual coffee in the United States and other places, its unit price is not only getting higher and higher, but also not easy to buy.
Taste characteristics: strong acid, mellow, all have tropical flavor.
The best frying degree: medium ~ depth
Indonesia
When it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. In addition, Arabica coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in sweetness.
Superior quality beans: Sumatra Mantenin
Taste characteristics: bitter and full-bodied, but also sweet.
The best frying degree: depth
Costa Rica
The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. The famous coffee is produced in the central plateau (Central Plateau), where the soil consists of successive layers of thick volcanic ash and dust. The first-class fragrance is strong and sour, and it is highly valued.
Superior quality beans: Clarke Mountain
Taste characteristics: moderate acidity and mellow taste.
The best frying degree: moderate
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Description of Price and Flavor of Ethiopian Shaquiso Coffee
Ethiopia Xia Chiso Coffee Price Flavor description taste Manor growing in Western Ethiopia 4900-5900 feet above sea level (Wollega province) plateau, north of Jima, mostly wild, annual output of about 500000bags/60kg, export to G5/G4, bean body is larger and longer than Longberry, a little brown in green, taste similar to less jasmine tea, more bitter, lack of top
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Description of Coffee Variety and Flavor in Incht Manor, Guatemala
Guatemala Incht Manor Coffee Variety description Taste region Variety introduction Variety and name Origin he is an elephant bean Marago Gippi Maragogype and Parka Pacas derived varieties take the first four letters of Maragogype and Pacas to form Pacamara is an excellent coffee variety developed in El Salvador, coffee particles are very large and elephant beans are close to about 21 million 22 mesh, in the past two years
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