Flavor description of Colombian Coffee Special Bean producing area introduction of varieties treated by manor
Description of flavor of Colombian coffee beans in producing areas introduction of varieties treated by manor
In the Colombian coffee bean grading system, supremo is the highest grade, with the largest and fullest grains in Colombian coffee beans, with very few defective beans and sundries, while excelso is the smaller, more common grade. Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor. In Colombia, a small portion of coffee comes from the old Tibica or bourbon, which is generally branded by the name of the manor or the name of the processing factory.
The northern Sierra Nevada producing area is one of the high quality producing areas in Colombia, and the Santa Marta Snow Mountains is one of the few snowy mountains on the equator, and its caffeine is famous for its distinctive characteristics and high quality standards. The unique climate, abundant precipitation, cloud cover and shade planting make the coffee here full-bodied and nutty, giving people a unique sensory experience.
The north-central Santander producing area consists of two major geographical areas: the Magdalena Basin and the mountains of the eastern mountains. The Magdalena basin is relatively flat, with a dry and hot climate in the central plain.
The eastern mountains have rugged terrain, steep slopes and an altitude of 4000 meters. The climate is affected by different elevations, which makes it show a variety of meteorological zones, resulting in a rich aroma of coffee and moderate acidity. Smooth and consistent with tobacco flavor.
Huila is located in southern Colombia, one of the well-known specialty coffee producing areas, with an altitude of about 1200 to 2020 meters, a planting area of more than 1.3 million hectares and an average temperature of 17 to 23 °C. Because of its outstanding flavor and aroma, it has become a world-famous special coffee. Medium acidity and moderately mellow, with charming sweetness and lemon wine acid, a balanced and pure aftertaste, it is often selected by major coffee competitions in recent years.
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Description of the Flavor of Coffee beans in Yejiaxuefei Manor introduction to the planting Environment of Grinding scale varieties
Yirgachaffe coffee is the rarest coffee bean on the market in Ethiopia, which is exported to Japan and Europe, but is rarely seen in the United States. This is because Dallmeyer, a German coffee roaster owned by Nestle, has established close ties with the growers of Yega Snow Coffee.
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Differences in flavor and taste of coffee beans treated with water washing and sun treatment in Honduras
Introduction to the flavor and taste of Honduran coffee beans by sun washing, high-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when soaking, defective fruits will surface, and then they can flow away and discard them. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruit in the classics
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