Variety characteristics of taste treatment method for flavor description of coffee farm in Ethiopia
Variety characteristics of taste treatment method for flavor description of coffee farm in Ethiopia
The recorded historical evidence of coffee in Ethiopia can be traced back to the 4th-5th century AD, when coffee spread to Yemen in the Arabian Peninsula as people fought and migrated because of the inter-ethnic war. later, with the rise of the Ottoman Empire and the spread of Islam, Europe began to have cafes and the gradual formation of cafe culture, and then coffee was grown in Central America and India in Asia. Indonesia began to grow coffee commercially on a large scale, and it took us hundreds of years to reach the third wave of boutique coffee.
Kenya has a short history of coffee. Arabica coffee varieties were introduced at the beginning of the 20th century, and more Bourbon varieties from Brazil were cultivated later. In the early British colonial period, a perfect cultivation management system was established for the Kenyan coffee industry. The lower temperatures in the high-altitude mountains of Kenya prolong the ripening period of coffee beans, which can fully accumulate the complex aroma of the fruit. Unrestrained acidity and heavy aromas of fruit, such as blackcurrant and grapefruit, constitute the rough ripening characteristics of Kenyan coffee.
Kenya pays more attention to the cultivation of coffee varieties. The professional team found that SL28 is a direct branch of bourbon coffee beans and is the best representative of the quality and flavor of Kenyan coffee.
The blue bottle is very humanized and will be accompanied by a flavor card in each serving. It mainly describes the production place, the official evaluation of the bean and a simple description of the flavor.
Beans are really ugly, you can obviously see that there are a lot of round beans inside. I heard that round beans have a better flavor, so I'll believe it. As described, the flavors are grape candy (grape candy), sugarcane (sugar cane) and lemon (lemon).
The temperature is not low, the time is not short, but it does not have any miscellaneous smell, very satisfied. In addition, I can feel that the wet fragrance has obvious grape candy taste, slightly sour taste and sugarcane sweet smell, but the fragrance of lemon can not be associated with my lack of imagination.
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Description of taste and flavor of Honduran coffee beans produced by grinding scale method
The taste and flavor of Honduran coffee beans is described by grinding scale. The rating of Central American coffee is based on the altitude at which coffee is grown. Mexico, Honduras, Haiti and other countries are highly graded 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 Spanish.
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Introduction to the method of grinding and calibration for taste description and flavor description in Panamanian coffee market analysis
Panamanian coffee market analysis taste characteristics flavor description grinding scale treatment method when the commodity price of coffee is still relatively low, the Panamanian boutique Coffee Association organized a competition called Best Panama: coffee beans from different parts of Panama were ranked and auctioned online. Esmeralda Manor has been growing a plant called Geish for many years.
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