Introduction to the method of regional variety treatment for the grinding scale of Bolivian coffee beans with sweet caramel
In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was seriously damaged by the great frost in 1975, while Bolivia (Bolivia) benefited from it and developed rapidly.
Coffee producing areas in Bolivia:
Bolivian coffee is grown at an altitude of 180,000,670 meters.
Features of Bolivian coffee:
Flavor: high quality mixed coffee
Suggested baking method: medium to deep barbecue
The advantage of Bolivian coffee lies in its high altitude and excellent varieties of coffee, where the traditional Tibica and a small amount of Kaddura are highly valued in the world market. In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was badly damaged by the great frost in 1957, while Bolivia (Bolivia) benefited and developed rapidly. Bolivian coffee is grown at an altitude of 18000 to 2670m, of which Arabic washed coffee beans are exported to Germany and Sweden, the taste is not the best today, and a cup of water with a bitter taste is recommended to wash Bolivia with 15g powder at 87 degrees Celsius, water powder ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.5-4 grinding), V60 filter cup, the first injection of 30g water for 25s steaming Cut off the water when injecting 110g water, wait for the water in the powder bed to drop to half, then inject water slowly until 230g water, not at the end, the extraction time is 2Rd 00s.
Flavor: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance. The herbal aroma of Yuyun is also quite attractive.
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Introduction to the Regional treatment method of High quality San Roman Coffee Bean in Costa Rica
S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly.
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Introduction to the varieties of coffee beans produced by grinding scale in Ethiopia
In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale, for all involved in production, acquisition,
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