Flavor description of Yega Xuefei G1 washed coffee beans introduction to the characteristics of taste varieties
Flavor description of Yega Xuefei G1 washed coffee beans introduction to the characteristics of taste varieties
"washed beans" means that after the workers pick the coffee cherries, they first wash the skin and flesh off the outside gently. After drying, the raw beans are cleaner, stable in quality, refreshing and higher in acidity.
"Sun beans" means that after picking coffee cherries, first dry the meat with a belt, and then use a machine to remove the flesh. Raw beans are generally more fruity, more mellow texture, of course, the drawback is that if the sun is not sure, it is easy to screw up good things. Sun beans try to choose good farm beans with a good reputation.
Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities.
The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea. On the other hand, the smell of dried blueberries is particularly prominent this season, and the room is full of blueberries after grinding.
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Red Wine treatment of Raw Coffee beans-Honey treated Coffee beans
Red wine treatment of raw coffee beans-honey treatment of coffee beans acetic acid fermentation: cleaner, lively acid, brighter acid, citric acid lactic acid fermentation: taste more round, less cleanliness than acetic acid fermentation, higher alcohol thickness. Before malic acid / tartaric acid, the processing plant used manual operation handed down from generation to generation, such as biting to feel the fermentation of coffee beans.
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What are the advantages of low temperature baking coffee beans?
White coffee is a local specialty of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but the use of special Liberica, Arabica and Robusta coffee beans and super skim creamer raw materials, after moderate and low temperature roasting and special processing, a large number of caffeine removal, removal of high temperature carbon
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