Taste characteristics of Panamanian coffee beans an introduction to the manor by grinding scale treatment in the producing area

Panamanian coffee beans taste characteristics of varieties of production area grinding scale processing method Manor introduction

The taste is impressionable and is used as an indicator of the taste of deep-roasted coffee. For example, when saying that a coffee bean needs to be deeply roasted,"French roast!" The instructions, specifying,"A little bit more bitter than Peru,""Ah, that taste," immediately led to a common understanding. In this way, re-establishing in your mind what the baseline taste lacks for each roast degree and specifying "what this coffee lacks and what it has" can make coffee with stable taste. A taste benchmark setting for other roast degrees is: Cuban Crystal Mountain for light roast; Brazilian Wash for medium roast; Colombia Supremo for medium roast

Brazil·Natural drying

Brazil has also begun to introduce partially washed coffee in recent years, but it is mainly naturally dried coffee. Good quality Brazilian coffee has an average maturity and moisture content and is quite easy to roast, but such good quality is rare, and Brazilian coffee is mainly dry and uneven. Bean meat thin particles small, less moisture content, so good heat permeability. Generally bitter, but if the age is relatively young, coffee will emit a good sour taste. Aroma and flavor characteristics will outshine washed coffee. Brazil's natural drying process is on the wane at a time when the market trend is toward more uniform quality specialty coffee. Deep baking gives its best flavor.

Brazil·Semi-washed

This coffee is grown in the irrigated Sierra region. The semi-washing method is characterized by no fermentation tank soaking step, and is a compromise between natural drying method and washing purification method. Defective beans are less than natural drying method, and rich in sour. Light roasts produce a grassy flavor, while medium roasts produce bitter flavors, making them suitable for medium to city roasts. The chocolate-like bitterness makes it suitable for Espresso coffee. The sieving process is quite elaborate, so the particles are even in size and easy to bake.

Mocha Sanani

Mocha does not clearly belong to which class, so it is often named directly with the name of origin. For example, the famous Mocha Matari is named after Yemen's Mocha export port, and Shanani here is also the name of origin. South Yemen coffee before the unification of North and South. Sanani is inferior to martali, but has a full mocha size and uneven moisture content. Both sanani and matari use natural drying. Natural drying method of high concentration of beans, with bright color, the fly in the ointment is defective beans and impurities too much, there is a strong fermentation flavor. Medium baking suits you, French baking is unique.