Description of characteristics and Flavor of Columbia Snow Mountain Coffee Bean introduction to the taste of grinding scale variety treatment method
Description of characteristics and Flavor of Columbia Snow Mountain Coffee Bean introduction to the taste of grinding scale variety treatment method
Coffee quality is the best coffee workers go up the mountain to pick coffee beans (also known as coffee cherries), so they can select carefully to pick the most mature and full fruits. The vast majority of Colombian coffee beans are water-washed and moderately roasted with a light silky and sometimes sour taste, which is not as strong as Brazilian coffee and Italian Expresso and is known as "green gold".
The northern Sierra Nevada producing area is one of the high quality producing areas in Colombia, and the Santa Marta Snow Mountains is one of the few snowy mountains on the equator, and its caffeine is famous for its distinctive characteristics and high quality standards. The unique climate, abundant precipitation, cloud cover and shade planting make the coffee here full-bodied and nutty, giving people a unique sensory experience.
The north-central Santander producing area consists of two major geographical areas: the Magdalena Basin and the mountains of the eastern mountains. The Magdalena basin is relatively flat, with a dry and hot climate in the central plain.
The eastern mountains have rugged terrain, steep slopes and an altitude of 4000 meters. The climate is affected by different elevations, which makes it show a variety of meteorological zones, resulting in a rich aroma of coffee and moderate acidity. Smooth and consistent with tobacco flavor.
Huila is located in southern Colombia, one of the well-known specialty coffee producing areas, with an altitude of about 1200 to 2020 meters, a planting area of more than 1.3 million hectares and an average temperature of 17 to 23 °C. Because of its outstanding flavor and aroma, it has become a world-famous special coffee. Medium-high acidity and moderate mellowness, charming sweetness and lemon wine acid, balanced and pure aftertaste, it is often selected by major coffee competitions in recent years.
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The difference between Yega Chuefei and Candlestick Coffee beans
The difference between Yega Chuefei and Candlestick Coffee beans Sidamo Candlestick flavor is followed by the use of tall wooden frames or whole scaffolding for sun exposure to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen the defective and moldy beans.
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Flavor description of Panamanian Geisha Rosa Coffee beans introduction to the Regional treatment of Grinding scale production
Flavor description of Panamanian Geisha Rosa Coffee beans Gesha as one of 77 natural villages south of Ethiopia, like other natural villages, the indigenous people here live a life of sunrise and sunset. Rose Xia was born in a barren valley and lived a natural and mundane life. But she inherited the oranges unique to Essex coffee.
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