Why the higher the altitude of the coffee tree, the better the flavor description and taste characteristics.

What coffee tree The higher the altitude, the better Flavor Description Taste characteristics Introduction

Elevation directly affects the appearance of coffee beans. When you look closely at green coffee beans, you will notice that each coffee has a different size and density. Are the coffee beans in your hand small and dense? Is the gap in the middle of the bean tightly closed or open? Is the slit straight or curved? Is the color of the coffee bean close to jade, light green or blue? The shape of the beans can directly reflect the growth altitude of coffee beans.

The best quality coffee beans are usually firm and grow at altitudes above 4500 meters. These beans grow extremely slowly, so the density of the beans is high, and the gaps in the middle of the beans should be curved. In contrast, coffee beans grown at lower elevations tend to have a lower density and a slightly open gap in the middle. As for the color of the beans, the growing environment of coffee beans and the processing technology of green beans will affect the color of coffee beans. If the same coffee beans from the same plantation are treated differently, for example, one batch is washed with water and the other with honey, the two batches will have different colors. In general, bean density is the most powerful basis for judging the elevation of coffee beans.

Another legend says that one day in 500 BC, an Ethiopian shepherd herded his sheep in a strange place. On a small hill, the sheep ate a small red fruit on a small tree. After returning in the evening, the sheep were abnormal in the fence. They were not as peaceful and docile as usual, but excited, restless, tearing and chirping, and even jumping all night long. The owner thought that the sheep had eaten some grass poisoning. He got up several times and lit up the lamp to look closely, but he saw that the sheep were energetic and lively, unlike the appearance of poisoning pain.

CATURRA was originally discovered in Brazil and is also the result of hybridization with Borbon. Its plant is short, plant distance is more compact, so there are more shade, forming a good windbreak effect, so that its flowers are less likely to be blown down by the wind, and bear more fruits. CATURRA tastes like BORBON(American whiskey) with a thick, dense feel and a deep, syrupy, super-rich, creamy texture. Medium acidity, slightly acidic and sweet dark chocolate aftertaste in medium deep roast, unforgettable espresso. PACAMARA was first discovered in El Salvador (Central America). Because of its natural environment suitable for growth, especially in the volcanic ash pine fertile soil planted well and continue to develop down, with strange large bean shape and clear pure taste known. Overall: PACAMARA is a multi-flavored, rich coffee bean. Elegant soft acidity, berry like fruit aromas throughout, pleasant, satisfying finish! PACAMARA is one of the hybrids of Borbon, so it has the soft and sweet characteristics of Borbon. In the medium roast performance, it has bold but sour, bitter to achieve a balanced state of harmony, and has a nutty taste, in the deep roast, there is a dark chocolate flavor!