Flavor description of Colombian Rosa Coffee introduction to the Regional treatment method of Grinding scale production of varieties
Flavor description of Colombian Rosa Coffee introduction to the Regional treatment method of Grinding scale production of varieties
In terms of taste, probably because of the beans from Ethiopia, there will be a little Yega snow coffee in the mouth, and then a strong fruit acid taste, and then a large number of aromas such as flower aroma, spice, cinnamon, mint and so on gush into the nasal cavity, the impact of the aroma is very strong and powerful, the taste is layered, endless aftertaste, so a cup of rosy summer coffee It is enough to impress the coffee-loving old rosy summer coffee, which has been grown in many parts of the world and has become the new king of boutique coffee, especially in Latin American countries such as Panama, Guatemala and Colombia. Among them, the rose summer coffee from Esmeralda Farm (Panama Geisha Hacienda La Esmeralda) of the Emerald Manor in Panama is particularly famous, and Esmeralda Farm has also set a record in the online public bidding, which is commonly known as "Red Standard Rose Summer".
The appreciation of Rosa Coffee is that growers always get higher-than-average returns without increasing production costs. I know the output of Rosa coffee is very small, but it is not as small as we thought. Unlike other types of coffee, Rosa Coffee is priced and rewarded in a unique way, and growers can get whatever price they want.
Personally, Rose Summer Coffee is just like any other coffee I've tasted. I didn't feel amazing at the first sip, and my coffee career has never been sublimated by Rose Summer Coffee. Many people will deliberately bake the coffee full of flowers, so that the coffee gets a high score in the cup test, but I really think this kind of coffee lacks sweetness and has a little sour feeling. I never refuse any kind of coffee, but at least Rosa Coffee doesn't excite me.
On the third day after baking, the author, together with Pei Daxing and two friends, conducted a cup test on Colombian Gesha coffee in Wangjing, Beijing. There are three types of coffee: one is a sample of Gaisha baked in Colombia, and the other two are two batches of Colombian Gaisha coffee baked by the author in Beijing, each with three cups. The standard of SCAA is 5 cups of David Piza C, who graduated from the University of Los Angeles at Bogota and is a professional coffee cup tester and judge of the barista competition in Colombia. He came to China in August this year and brought a number of high-quality manor boutique coffee, including Colombia's Geisha. The author bakes the coffee according to the raw bean information provided by Pei Daxing and the expected baking curve in his mind. To the surprise of everyone present, compared with the samples brought by Pei Daxing, there is almost no difference between the samples baked by the author and Pei Daxing (before the author baked, Pei Daxing did not take out the samples they had been thinking about baking in Colombia)
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Introduction of variety grinding scale by taste treatment method for flavor description of Ethiopian coffee manor
Ethiopian Coffee Manor Flavor description Taste treatment method Variety Grinding scale introduction Sidamo producing area is very close to Yejaschefine, and the flavor is also very similar. after exquisite washing or sun treatment, it also has floral and citrus flavor, supple sour taste, and the price is as good as Yejashaffe. Like Yejasuffe, this variety has medium-sized beans but also a small-grain variety with dwarf plants. West
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Introduction to Grinding scale of Flavor description in Coffee Bean Manor in Kenya
Kenya Coffee Farm Flavor description Taste method Grinding scale introduces that the Kenyan government takes the coffee industry very seriously, where it is illegal to cut down or destroy coffee trees. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All the coffee beans are first made by Ken.
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