Description of taste and flavor of golden mantenin coffee beans grinding scale production area
Description of taste and flavor of golden mantenin coffee beans grinding scale production area
Mantning's leaping micro-acid is mixed with the richest aroma, allowing you to easily taste the lively factor in the mild fragrance, and its outstanding taste confuses many suitors. In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor
The traditional Mantenin has a unique fragrance of herbs and trees, a hint of spices, high-quality mellow thickness and rich oil, high recognition.
But in fact, in terms of the golden manning coffee bean itself, it is a coffee bean with high acidity, and its sour taste is characterized by the fact that when roasted in medium light, medium and medium depth, the acidity will undergo a change from strong acid to acid and then to weak acid. If a friend who has been drinking deep-baked gold mantenin is asked to taste a cup of light-baked mantenin, he will wonder whether he is drinking mantenin or not
Commercial grade mantenin is often baked to 2 burst dense or more, the flavor is basically only burning bitter choking fragrance, high quality mantenin is often baked to 2 burst or even shallower time to put beans, in order to get a more clean and balanced taste
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Description of altitude and taste and flavor of coffee introduction of grinding scale variety producing area
Description of altitude and taste of coffee, description of grinding scale, variety production area introduction Central American coffee is graded according to the altitude of coffee growth in Mexico, Honduras, Haiti and other countries according to the height of Strictly High Grown (extremely high mountain beans, referred to as SHG), followed by High Grown (mountain beans, referred to as HG) Mexico called Altura, in Spain
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Coffee roasting degree, wind temperature and bean temperature-how to drink roasted coffee powder
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