Flavor description treatment of aromatic and alcoholic Java coffee beans introduction to the producing areas of taste varieties
Body: After drinking coffee, the tongue has a taste. Alcohol varies from light to watery to light, medium, high, fatty, and even syrupy Indonesian coffee.
Aroma: The aroma and aroma of coffee after blending. Words used to describe odors include caramel, charred, chocolate, fruity, grassy, malty, etc.
Bitterness: Bitterness is a basic taste, and the sensory area is distributed in the root of the tongue. The bitter taste of deep roasting is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.
Bland: Coffee grown in lowlands and usually quite light and tasteless. Coffee with too little powder and too much water will also have the same light effect.
Briny: After brewing coffee, if it is overheated, it will produce a salty taste.
Earthy aroma: Usually used to describe spicy and earthy Indonesian coffee, not to refer to the taste of coffee beans stained with earth.
Exotic: describes coffee with unique aroma and special flavor, such as flowers, fruits, spices like sweet characteristics. Coffee grown in East Africa and Indonesia usually has this characteristic.
Mellow: Used to describe coffee with a good balance of acidity.
Mild: Used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.
Soft: describes coffee with low acidity like Indonesian coffee, also described as mellow or sweet.
Sour: A taste sensation primarily located on the back of the tongue that is characteristic of lightly roasted coffee.
Spicy: A flavor or smell reminiscent of a particular spice.
Strong: technically, describes the number of advantages and disadvantages of various tastes, or refers to the relative proportion of coffee and water in a particular conditioning product. In colloquial usage, it describes the intense flavor of dark roast coffee.
Sweet: It is essentially fruity and is also related to alcohol.
Wild: describes coffee with extreme taste characteristics.
Wine [Winy]: Fruity acidity and smooth alcohol, creating a special flavor contrast. Kenyan coffee is the best example of wine flavor. Another: coffee beans can only be roasted into coffee beans for grinding and drinking, generally divided into light, medium, deep and very deep roasting.
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Flavor description of Costa Rican coffee beans introduction to the taste of varieties in the process of picking
All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, the peel, pulp, seed film and sun exposure must be removed.
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Introduction of Guatemala coffee bean processing grinding scale variety manor taste production area
Coffee cultivation at Incht Manor began in 1900. With a total area of 720 hectares, it maintains 470 hectares of primeval forest in order to maintain the natural and precious microclimate. To prevent the microclimate of the whole manor from being affected by excessive reclamation. The use of reasonable farming methods to protect soil nutrients, so that soil quality will not be gradually degraded by long-term planting, so as to maintain abundance.
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