Introduction to the method of Flavor description, Grinding Calibration and Variety treatment in Shaqiso producing area of Ethiopian Coffee
Introduction to the method of Flavor description, Grinding Calibration and Variety treatment in Shaqiso producing area of Ethiopian Coffee
Grade of Ethiopian coffee:
Ethiopia washed coffee Yega Chuefei G1 G2
The highest levels of Sidamo (Yirgacheffe, Sidamo) are level 2 and level 3 (G2, G3).
Most of the sun-processed coffee in eastern Ethiopia is grade 4 or 5 (G4, G5).
Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.
Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here are so outstanding that Ethiopian coffee farmers compete to take pride in the flavor of their coffee. Ethiopia is the hometown of Arabica coffee in Africa. Ethiopia is the hometown of Arabica coffee. It is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.
Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But the taste of Essex coffee may be different from batch to batch, which requires more cup tests in order to find really good coffee.
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Columbia Coffee Flavor description Grinding scale introduction to the taste treatment method in the producing area of Colombian coffee
Colombian coffee flavor description grinding scale variety taste treatment method introduced that Colombia is the second largest coffee industrial country after Brazil in terms of output. The more famous producing areas are "Metenin", "Marissares", "Bogota", "Armenia" and so on. The cultivated coffee beans are quite rich in flavor, quality and price are also very stable, the internationally famous high-quality beans are Colombia.
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Description of the effect of hand Flushing temperature on Flavor and taste of Rosa Coffee and the Variety characteristics of Rosa Coffee
How much is the water temperature of hand-washed rose summer coffee beans to describe the taste? the dry aroma of Rose Summer is very bright, with the characteristics of rose and jasmine, honey grapefruit and citrus, light baked with nutty aromas. the wet aroma also has hazelnut flavor, and more floral characteristics emerge. In terms of taste and flavor, the aroma in the early stage may be slightly higher than that in the previous period.
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