Steps for individual coffee beans and roasted coffee beans-Starbucks Italian roasted coffee beans
Steps for individual coffee beans and roasted coffee beans-Starbucks Italian roasted coffee beans
The best coffee in Central and South America is graded on the basis of planting altitude. Beans above 4500 feet above sea level are marked "SHB". "AA+" is the highest grade of Kenyan coffee. Only batches with particularly excellent flavor and few defects are allowed to be marked "AA+", "AA" is the largest, "AB" is smaller, and "PB" is round beans. Colombia also uses the appearance size and defect rate of coffee beans as grading criteria, with "Supremo" indicating the largest particle. It is worth noting that the appearance size of coffee beans has nothing to do with the flavor. The higher the altitude, the better the flavor.
The name of the country is immediately followed by the marking of small producing areas. Take Ethiopia-Ethiopia (EthiopiaYirgacheffe) as an example. Ethiopia's Ethiopia is the name of the coffee-producing country, indicating that it is a "single coffee". The Ethiopia is a narrow, long, high-altitude producing area in Ethiopia's Sidamo district. Different small producing areas mean different flavor characteristics. For example, Ethiopia's famous Ethiopia-Haramoka (EthiopiaHarrar) is produced in southern Ethiopia near Somalia. Haramoka has wine-like aromas, blueberry or grape flavors, thick palate, fresh and bright Yega snow coffee, citrus or lemon peel aromas, and a thin palate.
Producing country: Guatemala (Guatemala)-Guatemala is a famous coffee producer in Central America.
Producing area: Antigua (Antigua)-this is the country's famous volcanic coffee producing area.
Grading: extremely hard beans (SHB)-indicates that this coffee grows at an altitude of more than 4500 feet.
Production Manor: Finca Los Volcanes Manor-"Finca" is the Spanish word for "Estate", meaning farm.
Harvest year: 2002-the year is a reference for bakers, so the year is usually not marked on the market baked bean label.
In the coffee cooked beans sold in the market, in order to reduce the trouble and identification burden of consumers, they generally do not make such complicated labels. There may be great differences in the flavor of coffee beans in different small producing areas and different years. Professional roasters will taste the coffee beans of the same year in different producing areas every year, and adjust the way of roasting and blending, so that consumers can get products with stable flavor and small differences.
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Introduction to the flavor description of Ethiopian Yega Xuefei G2 washing cup
Ethiopian Yejashafi G2 washing cup flavor description variety introduction the coffee tree of Yegashafi was planted by European monks (a bit like Belgian monks growing wheat to brew beer) and was later transferred to farmers or co-operatives. Yega Xuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido near Fog Valley Misty valley.
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Introduction of grinding scale for flavor description of Colombian coffee beans
Columbia coffee bean flavor description, taste characteristics treatment method grinding scale introduction, regardless of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full granules, rich nutrition, moderate acidity and good balance. And rich aroma, soft and smooth taste. In addition to Medellin, Armenia, the capital of two neighboring provinces in the south (A.
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