Flavor description of Colombian Rosa Coffee introduction to the varieties of Grinding scale produced by Taste treatment
Flavor description of Colombian Rosa Coffee introduction to the varieties of Grinding scale produced by Taste treatment
The Herrera family of Hope Farm in Colombia introduced Gesha coffee from the Emerald Manor of Panama in 2007. Although it failed at first, after years of hard work, it won the first prize in the COTY-Coffees of the Year held by the American Fine Coffee Association in Houston in April 2011. for details, see the American Fine Coffee Association 2011 Global Best Coffee Competition.
David Piza C, who majored in industrial engineering from the University of Los Angeles at Bogota, is a professional coffee cup tester and judge of the barista competition in Colombia. He came to China in August this year and brought a number of high-quality manor boutique coffee, including Colombia's Geisha. The author bakes the coffee according to the raw bean information provided by Pei Daxing and the expected baking curve in his mind. To the surprise of everyone present, compared with the samples brought by Pei Daxing, there is almost no difference between the samples baked by the author and Pei Daxing (before the author baked, Pei Daxing did not take out the samples they had been thinking about baking in Colombia).
Colombian "Gaisha" coffee:
On the third day after baking, the author, together with Pei Daxing and two friends, conducted a cup test on Colombian Gesha coffee in Wangjing, Beijing. There are three types of coffee: one is a sample of Gesha baked in Colombia, and the other two are two batches of Colombian Gesha baked by the author in Beijing, each with three cups and the standard of SCAA is 5 cups.
Grind into coffee particles:
Smell the incense after breaking the residue:
To remove the scum:
Begin to taste:
Record at any time:
Summing up the test records of the four cups, it is concluded that the first place is the same batch of Gaixia baked by the author in Beijing and baked in Colombia.
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Flavor description of Sumatran Coffee growing Environment
Sumatran coffee growing environment regional flavor description during the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee. The boss mistakenly thought he was asking where you are from, so he replied: Mandaining. After the war, the Japanese soldiers recalled the manning they had drunk in Indonesia. So I asked for Indonesian coffee for passenger transport.
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