Introduction to the characteristics of Peruvian Coffee Flavor and Taste
Introduction to the characteristics of Peruvian Coffee Flavor and Taste
The private Peruvian Coffee exporters Association (ComeradeExportadoresdeCafedelPeru) has been established, which is committed to improving the quality of coffee. Its primary task is to set standards and eliminate inferior products, so as to create an atmosphere of quality supremacy. This positive move heralds a bright future for the coffee industry. Since then, rising prices have encouraged farmers to actively grow coffee rather than the region's traditional cash crop-cocoa flavor: balanced taste and delicious acidity
Suggested roasting method: medium to deep roasting, can be made into high-quality mixed coffee suitable for various uses
★: general Peruvian coffee features:
Although its output ranking is lower than that of Brazil, the coffee beans are of good quality, rich and unique aroma, sweet in acidity and moderate bitterness, which is very suitable for single drink or mixture. Colombian beans and Brazilian beans are the best choice of basic beans for blended coffee, but their flavor is more mellow and more fragrant than Brazilian beans. In addition to individual taste, they are also often used to blend coffee to increase the sweetness of coffee and to blend the bitterness of other coffee.
Central Colombia is divided into valleys by three north-south longitudinal mountains, of which the central and eastern mountains are the main coffee producing areas. The coffee here is named after a distributed market, with Medellin, Armenia and Manizales in the Central Mountains and Bogota and Bucaramanga in the eastern mountains.
The best Colombian beans, similar to Costa rica or Hawaiian Cona beans, are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican alpine flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields, but critics believe that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be.
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Latin American Coffee Bean Characteristics Taste Treatment Flavor Description Region Variety
Latin American coffee bean characteristics Taste processing method Flavor description Region of origin Variety Costa Rica Aroma 3.5 points Brightness 4.5 points Full-bodied 3 points Flavor 4.5 points Aftertaste 4.5 points Suitable for roasting degree: Light/Medial/City If you want to show Costa Rica's perfectly balanced flavor, you must not roast deeply. It is recommended that the City degree be enough, even the first explosion can be finished.
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Flavor description of Sidamo Red Cherry Plan Coffee beans
Sidamo Red Cherry Project Coffee Flavor description Grinding scale Variety operation Cherrie Red "Red Cherry Project" (ORC) is a project to improve the quality of small-scale farms, mainly to encourage soybean farmers and surprise roasters. Trabocca, the largest coffee bean seller in the Netherlands, invited all Ethiopian farms to produce small quantities of about 1500-3000 before the harvest season.
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