Flavor description of Colombian early spring coffee beans introduction to the taste of grinding scale varieties
Flavor description of Colombian early spring coffee beans introduction to the taste of grinding scale varieties
The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and intensive cultivation in mountain black soil in Colombia. The Colombian super aroma is rich and thick, with clear high-quality acidity, high balance, and sometimes nutty, lingering aftertaste. In terms of appearance and quality, the Columbia Super Class is quite excellent, just like a woman's vaguely charming, charming and just right, memorable.
Each caffeine variety has a different origin and has its own strong character, such as the masculine Mantenin, which resembles the character of an iron and steel man, and the mellow, fragrant Blue Mountain Coffee, which is called the gentle woman's yearning addiction. Columbia Super Coffee, which has always been light-scented, is the most suitable for those who like light sex. Such people do not want to drink coffee as a sitting thing, from sour, sweet, bitter, astringent experience what profound philosophy of life, just want to simply drink a cup of delicious coffee, a cup of hot Colombian coffee, let these people realize that "the best state of life is rich and quiet." Quiet, because of getting rid of the temptation of external fame and gain; rich, because of having the treasure of the inner spiritual world. They believe that the greatest happiness in life is to reap such an incisive interpretation of the realm.
Colombian coffee is grown in the Andes at an altitude of 4200 mi 6000 feet. With large light green beans and a beautiful oval shape, Excelso is Colombia's top coffee and has a more round taste than Supremoe. It is roasted in medium and deep depth to bring a caramel-like aroma with a mild taste. It also has the sweet aroma of caramel, medium consistency, round and smooth taste, such as the light, bright and sour taste of French rose wine.
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 mountain range has 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
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Introduction to the Flavor description treatment method of Red Cherry Project Sidamo Coffee Bean
Red Cherry Plan Sidamo Coffee Bean Flavor description treatment Variety Grinding Calibration introduction Kaibedo is a small coffee cooperative in a small town in the Dala producing area of Sidamo Province. the average planting area of each small coffee farmer here is about 0.6 hectares. it is composed of hundreds of coffee farmers with an altitude of nearly 2000 meters above sea level, a large climate temperature difference and fertile soil, providing excellent health.
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Coffee bean picking process, growth process, year flavor description, taste, variety origin.
The picking process of coffee beans the year flavor description of the taste varieties are selectively picked in the producing area, that is, walking between the trees several times at intervals of 8-10 days and picking only those ripe red berries and coffee beans of higher quality. Advantages: the picked coffee fruit is uniform in size, similar in maturity and free of other impurities, which is beneficial to post-processing. Disadvantages: high cost
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