Introduction to the method of variety treatment for taste description of Colombian Huilan coffee beans
Introduction to the method of variety treatment for taste description of Colombian Huilan coffee beans
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. Colombia also has a small number of coffee from the old variety Tibica or bourbon, generally with the name of the manor, or the name of the processed factory to make the brand Huilan planted with a full taste and heavy texture. Huilan Coffee, which has aromas of nuts, chocolate and caramel, and supple and pleasant acidity, is recognized as a boutique coffee, not only for its unique high-quality geographical conditions, but also for the planting of Arabica seeds. Manual picking is also important.
Valencia Coffee farming (mill) is a small-scale coffee production family located in Neiva, Huilan Province. this family has a 30-year history of coffee cultivation and processing, and has always maintained a relatively low-key attitude and focused on the delicate processing of coffee. Unlike most coffee growers and processing plants, Valencia abandoned the original unified Colombian standard, no longer graded its coffee according to supremo or excelso, and no longer marked supremo on sacks, but only marked valencia (Valencia) to distinguish other mass-produced commercial beans. But if we have to set a Colombian standard for Valencia beans, I think it only meets the excelso level, but it is this bean that makes me feel different after drinking it. This is definitely not a flat cup of coffee, but embodies the wisdom and hard work of coffee farmers. It is really difficult to tell in one word the aroma and round taste of the beans.
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Description of the flavor of Yunnan small-grain coffee introduction to the characteristics of taste varieties in the producing areas
How to brew Yunnan small-grain coffee to describe the flavor of the producing area the characteristics of varieties are introduced. Yunnan coffee is produced by wet method, that is, peeling ripe coffee fruits after picking (generally required within 24 hours after picking). Fermentation (depending on the weather, air temperature, the number of the same batch of coffee fruits, usually 12-24 hours), washing (washing off attached to the coffee beans)
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Flavor description of Jamaica Blue Mountain Coffee Bean
By 1981, about 1500 hectares of land in Jamaica had been reclaimed for coffee cultivation, followed by investment in another 6000 hectares of coffee land. In fact, today's Blue Mountain area is a small area with a planting area of only 6000 hectares, and not all coffee marked with the words Blue Mountain can be grown there. Another 12000 hectares of land is used to grow the other two types of coffee (
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