Description of the effect of hand Flushing temperature on Flavor and taste of Rosa Coffee and the Variety characteristics of Rosa Coffee
Introduction to the variety of taste description of the water temperature of hand-washed rose summer coffee beans
The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, compared with the previously rising aroma, it may be slightly mild and subtle in the early stage, and the flower and fruit flavor will gradually increase as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon-flavored fruit). This is a coffee that can be praised by a large number of adjectives, the sweetness of the silk, which is testing the brightness of this coffee, especially when it is lightly roasted.
Rose is full of sweetness and cleanliness on the palate, with rich aromas ranging from berry and citrus to mango, papaya and peach. A very obvious lemon (bergamot) general aftertaste is also a typical cup test attribute. So far, Rose Summer has been the champion of coffee varieties. [cup test evaluation] moderate alcohol thickness, sweet, multi-layered tropical fruit flavor, rose type aroma
Although Zhu Kula is poor and backward, it has an inextricable bond with coffee. In addition to growing coffee all over the country, the villagers all have a tradition of drinking coffee: self-growing, self-grinding and self-brewing, and now men, women and children in the village have the habit of drinking coffee. The villagers here have a special affection for the coffee tree. Even if the coffee beans do not bring them any economic benefits, the villagers are not willing to cut down a coffee tree.
So as not to be robbed of the brilliance of other varieties by Rosa. Rosa is a member of the Tibika family, but it became famous more than 70 years after leaving Ethiopia, and fulfilled the saying that Ethiopia is a treasure trove of Arabica genes. Giving a variety to go abroad is enough to stir up trouble in the coffee market.
The appearance of raw beans is slender, and ripe beans have strong and rich fruit aroma. I personally feel that there is a strong sweet smell of roasted sweet potato, which is my favorite. Because the harvest of this variety is very low, it can not be purchased by commercial trade. So little cultivation in Panama, Jamaica, Malawi, Kenya, Guatemala and other countries
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Introduction to the method of Flavor description, Grinding Calibration and Variety treatment in Shaqiso producing area of Ethiopian Coffee
Ethiopian Coffee Coffee Shachiso Flavor description Grinding Calibration Variety treatment method introduces the grade of Ethiopian coffee: Ethiopian washed coffee Yega Xuefei G1 G2 Sidamo (Yirgacheffe, Sidamo) the highest grades are grade 2 and 3 (G2, G3), and most of the sun-processed coffee in eastern Ethiopia are grade 4 or 5 (G4, G5).
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Description of the characteristics and Flavor of Tanzania Coffee beans an introduction to the regional treatment of manor production
Tanzania coffee beans flavor description taste manor area treatment method Tanzania covers an area of 945087 square kilometers, composed of the mainland, Zanzibar Island and more than 20 small islands, located in Mount Kilimanjaro in northeastern Tanzania, 5895 meters above sea level. Africa's highest peak. Lake Tanzania has Lake Tanganyika, Lake Victoria and Lake Malawi. It is the origin of ancient humans.
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