What are the taste characteristics of Colombian sun-cured coffee beans?
What are the taste characteristics of Colombian sun-cured coffee beans?
Washing method: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using high-pressure washing machines to treat coffee beans is known as "Natural washing (Pulped Natural). Honey treatment is used in almost all the producing areas of Costa Rica. This method is also widely spread throughout Central America. Because the surface mucosa of coffee beans is extremely slippery and the sugar content is extremely high, it is often called "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried. After the coffee fruit is picked, graded and peeled, it is placed on a drying bed and some plantations that have not used honey treatment in the past have to use the tools at hand to deal with the coffee. Since raw bean processing plants in most regions, such as Latin America, Kenya and Ethiopia, used to use water to transport coffee and raw beans
, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, tip long acuminate, acuminate part 10-15 mm long, base cuneate or slightly obtuse, rarely rounded, entire or shallowly wavy, both surfaces glabrous, with or without pits in lower vein axils; midrib raised on both sides of leaf blade, 7-13 on each side of lateral veins; petiole 8-15 mm long Stipules broadly triangular, arising from the tip of the upper part of the young branch conical or awn tip, the tip of the old branch is often protruding tip, 3-6 mm long. Cymes several clustered in leaf axils, each with 2-5 flowers, without a total pedicel or with a very short peduncle; flowers fragrant, with pedicels 0.5-1 mm long; bracts base ±connate, dimorphic, 2 broadly triangular, nearly equal in length and width, the other 2 lanceolate, 2 times as long as wide, leaf-shaped; calyx tubular, 2.5-3 mm long, calyx eaves truncate or 5-denticulate. Corolla white, length varies from variety to breed, usually 10-18 mm long
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Sidamo Coffee Bean Flavor Description Taste Manor Area Variety Features Introduction
1. After picking, the beans have not been specially screened and treated, and the uneven quality and maturity are mixed together. The process is relatively rough, so the quality of coffee beans is unstable and easy to have defective beans. 2. Coffee farmers usually find a vacant lot near their homes to dispose of, so there are often a lot of impurities on the ground
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Introduction of Coffee Variety treatment Manor of Lion King Coffee in Sidamo, Ethiopia
Ethiopia Sidamo Lion King Coffee Bean Variety processing Manor before 1974, coffee production, processing and trade rights were in private hands. During the military administration, private farms were nationalized and smallholder coffee producers were snubbed. In 1991, the Ethiopian Transitional Government issued a new economic policy to encourage private businessmen to export coffee. As a result, private coffee
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