Variety introduction of taste treatment method for flavor description of coffee manor in Ethiopia
Variety introduction of taste treatment method for flavor description of coffee manor in Ethiopia
Kenya has a short history of coffee. Arabica coffee varieties were introduced at the beginning of the 20th century, and more Bourbon varieties from Brazil were cultivated later. In the early British colonial period, a perfect cultivation management system was established for the Kenyan coffee industry. The lower temperatures in the high-altitude mountains of Kenya prolong the ripening period of coffee beans, which can fully accumulate the complex aroma of the fruit. Unrestrained acidity and heavy aromas of fruit, such as blackcurrant and grapefruit, constitute the rough ripening characteristics of Kenyan coffee.
Kenya pays more attention to the cultivation of coffee varieties. The professional team found that SL28 is a direct branch of bourbon coffee beans and is the best representative of the quality and flavor of Kenyan coffee.
Third place Colombia: the fun of exploring diversity
Annual output: 660000 tons
"many small coffee farmers in Colombia grow, harvest and process their coffee beans independently, resulting in some refreshing single-plot coffee whose quality reflects the ingenuity of coffee farmers and the unique environment in which they live."
-- Ryan Knapp, Manager of Madcap Coffee Company
The most important feature of Colombian coffee is the diversity of its style. if compared with wine, it is like a champagne region of symbiosis between big factories and small farmers, with both standardized and stable styles and interesting and changeable small production stars. Generally speaking, Colombian coffee is fresh and fruity. Coffee producers in Colombia have very professional baking techniques to maximize the quality of coffee beans.
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Processing method of taste characteristics of story hand-made flavor description in Kenyan coffee bean producing area
Kenya Coffee Bean Flavor description Taste Variety characteristics treatment Manor introduction Kenyan coffee varieties were first brought to Kenya to grow in Bourbon bourbon. In the 1950s, the then agricultural research institution Scott Laboratory made unremitting efforts to select two excellent hybrids, SL-28 and SL-34, subverting the long-standing artificial breeding.
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Description of taste and flavor of Honduran coffee beans introduction to the method of variety treatment in grinding scale production area
The description of taste and flavor of Honduran coffee beans the method of variety treatment in grinding scale production area introduces that although Honduran coffee does not have very distinct characteristics, its most important feature is its rich and balanced taste. In detail, it has a medium or shallow acidity, which is obvious but not strong. Sometimes with a slight floral or fruity aroma (generally different
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