Introduction to the origin of grinding scale for coffee flavor description of Poket Valley in Panama
Introduction to the origin of grinding scale for coffee flavor description of Poket Valley in Panama
Coffee varieties: Geisha, Catuai, Caturra
Planting altitude: 1400-1700m
Annual rainfall: 3200 mm
Average temperature: about 14-25 ℃
Type of soil: volcanic soil
Grading standard: SHB
Treatment method: washing method
Harvesting method: manual harvesting
Related Certification: NCMA
Raw bean specification: 18 mesh
Harvest year: 2015
Cup test results: Apple, Potato, Maple syrup, Lemon Citrus, Coffee blossom, Roasted hazelnuts, Dark chocolate
Fragrance (dried incense): Jasmine, citrus, tea, honey
Aroma: berries, flowers, oils, vanilla, citrus
Flavor: sweet, sour, non-irritating, clean, bergamot, honey, citrus, spices, flowers, berries, tea, cherries, delicate finish, long-lasting aroma, classic jadeite manor Geisha flavor
There are also many excellent manors in Pokuit, except the famous Emerald Manor, Alida Manor, Aqaba Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west, which allows the cold air to converge over 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here are in good condition.
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Flavor description of El Salvador Pacamara Coffee Bean
The flavor description of Salvadoran Pacamara coffee beans has obvious floral aroma in the wet aroma of producing area, soft acidity, similar to summer plum soup after entrance, with the taste of lemon and orange peel, and the mellow degree of coffee can be clearly felt in the mouth. Like many beans in Central and South America, there is obvious cocoa flavor in the back, which can be obviously felt after swallowing.
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Flavor description of Costa Rican Tarazhu Coffee Bean Flavor treatment Grinding scale varieties
Flavor description of Costa Rican Tarazu Coffee beans taste treatment ground scale variety (Honey Coffee), which can be translated as sweet honey treatment. The coffee that Costa Rica boasts is as sweet as honey, but it is quite eye-catching when it is Honey Coffee on the sacks. It has improved the Brazilian half-sun method to increase sweetness, with the emphasis on keeping the pectin layer glued to the pods as completely as possible.
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