Processing method of Flower Butterfly single Coffee Flavor description, Grinding scale and taste characteristics

Processing method of Flower Butterfly single Coffee Flavor description, Grinding scale and taste characteristics

The first step is to smell the dry aroma of coffee Fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

It is produced by Xilisha Cooperative near Dilla town. The cooperative was founded in 1976 and is now a member of the SCFCU of the Sidamo Farmers' Cooperative Union. We have screened the coffee again, and the selected batch has excellent flavor, which tends to be honey, citrus and coffee flowers.

The coffee flavor of Sidamo is very diverse, with different soil types, microclimate and countless native coffee species, which make the coffee produced in cities and towns have obvious differences and characteristics. In 2010-2012, it continuously obtained the high score of CR92~94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary. The territory has towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area belongs to fertile, well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the place is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer.

The second step is to taste the flavor Flavor: when the coffee is in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected. We still compare Yega Schiffe with washing Guatemala, and some friends say, "I know they taste different, but I don't know how they are different." This is a real situation, but don't worry.

The third step, feel the aftertaste: after drinking the coffee, there will always be a taste back from the throat, some aftertaste is very long and clear, some is very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

In such a unique planting environment as Poquet, there is naturally not only the rose summer of emerald, the king of coffee, regardless of flavor, quality and value, but I think it is quite extravagant to drink rose summer every day, even if there is no economic pressure. it's not like eating shark's fin and bear's paw every day. The same is true of coffee. Only by dabbling in a wide range of subjects can you enjoy the pleasure of tasting coffee more.