Introduction of grinding scale for description of characteristics and flavor of Columbia sierranavada coffee beans
Colombia siaranavada Coffee Bean Characteristics Flavor Description Grind Scale Introduction
Magdalena is one of the northernmost coffee producing areas in Colombia. The snow-capped Santa Marta Mountain and the sapphire Caribbean Sea stare at each other for a long time, forming a unique local microclimate. The coffee produced here is named after Sierra Nevada. The coffee variety is 100% Typica, which is famous for its rare output and excellent quality.
Santa Marta Mountain is one of the few snow mountains on the equator. The Caribbean Sea at the foot of the mountain reflects the white crown of the snow mountain. High-quality iron-pika coffee grows at an altitude of 1000 to 1200 meters. The unique microclimate, abundant precipitation, cloud cover and shady planting method make the coffee here grow slowly although the yield is scarce. More aromatic and sweet substances are accumulated in the coffee beans. The dense nutty sweet fragrance is the signature of snow mountain coffee.
Santa Marta Mountain is one of the few snow mountains on the equator. The Caribbean Sea at the foot of the mountain reflects the white crown of snow mountain. High-quality iron-pickup coffee grows at an altitude of 1000 to 1200 meters. The unique microclimate, abundant precipitation, cloud cover and shady planting mode make the coffee here grow slowly although the yield is scarce. More aromatic and sweet substances are accumulated in the coffee beans. The dense nutty sweet fragrance is the signature of snow mountain coffee.
Santa Marta Mountain and Caribbean Sea stare at each other for a long time, but nature makes them neither close nor retreat."Opposite each other" becomes their destiny. It also transforms the flavor of coffee from Colombia Snow Mountain. The dense nutty sweetness, moderate body and faintly visible berry sourness make this coffee mellow, mild, delicate and elegant in the cup. This is the flavor of Sierra Nevada "Opposite". The soil of the best coffee produced in Colombia is formed by past volcanic activity. It is a pity that the crust in this area is unstable. Nevertheless, Colombia remains the second largest coffee grower in the world.
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Characteristics of Tanzania coffee beans Flavor description Taste treatment Introduction
Tanzania coffee market: Tanzania coffee exports occupy an important position in the entire national economy. In the past, Tanzania's coffee industry has been dominated by plantation cultivation, but now more than 85% is cultivated by smallholders. Many small farmers form cooperative organizations, the most important of which
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After the Mantenin coffee beans are roasted. What is the general shelf life?
After the Mantenin coffee beans are roasted. What is the general shelf life? 1. Light baking: this baking degree of Mantenin, the fruit sour taste is heavy, slightly bitter, the fruit acid is obvious, but the entrance is very comfortable, there is a feeling on both sides of the mouth, smooth feeling in general. two。 Medium-deep baking: very good balance, rich and mellow, obvious bitterness, more prominent chocolate and slightly sweet, obvious licorice, fruit
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