Characteristics of Colombian coffee beans taste and flavor description of regional varieties produced by the method
Characteristics of Colombian coffee beans taste and flavor description of regional varieties produced by the method
Colombian coffee: with a unique sour and mellow taste, medium baking taste refreshing, deep baking ripe, there is a faint unique flavor between the two.
Salvadoran coffee: with sour, bitter, sweet and other taste characteristics, the best roasting degree is moderate, deep.
Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans with a strong sour taste, deep-baked flavor please climb to a higher floor.
Guatemala Coffee: with excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.
Mount Kilimanjaro: sour, sweet, pure and fragrant all belong to the top grade. Medium roasting will give off sweetness and light sour taste, while deep roasting will produce soft bitterness, which is suitable for mixing coffee.
The northern Sierra Nevada producing area is one of the high quality producing areas in Colombia, and the Santa Marta Snow Mountains is one of the few snowy mountains on the equator, and its caffeine is famous for its distinctive characteristics and high quality standards. The unique climate, abundant precipitation, cloud cover and shade planting make the coffee here full-bodied and nutty, giving people a unique sensory experience.
The north-central Santander producing area consists of two major geographical areas: the Magdalena Basin and the mountains of the eastern mountains. The Magdalena basin is relatively flat, with a dry and hot climate in the central plain.
The eastern mountains have rugged terrain, steep slopes and an altitude of 4000 meters. The climate is affected by different elevations, which makes it show a variety of meteorological zones, resulting in a rich aroma of coffee and moderate acidity. Smooth and consistent with tobacco flavor.
Huila is located in southern Colombia, one of the well-known specialty coffee producing areas, with an altitude of about 1200 to 2020 meters, a planting area of more than 1.3 million hectares and an average temperature of 17 to 23 °C. Because of its outstanding flavor and aroma, it has become a world-famous special coffee. Medium acidity and moderately mellow, with charming sweetness and lemon wine acid, a balanced and pure aftertaste, it is often selected by major coffee competitions in recent years.
- Prev
Flavor description of Brazilian Yellow bourbon Coffee beans the taste of grinding scale varieties produced by regional treatment
Description of the flavor of Brazilian yellow bourbon coffee beans the taste of the special selected yellow bourbon coffee from Datra Manor is different from the monotonous flavor of Brazilian beans. This product has excellent acidity. In addition to the nutty aroma of Brazilian beans, the aroma is more lemon and fruity, and the flavor is complex and charming, which absolutely breaks the impression of Brazilian beans. Throat rhyme is unique to yellow bourbon.
- Next
The treatment of Tarazhu Coffee beans in LA PASTORA Manor, Costa Rica
Flavor description of Tarazhu Coffee beans in LA PASTORA Manor of Costa Rica nearly 95% of the coffee beans produced in the Tarazhu mountains belong to very hard beans (SHB) and generally grow at an altitude of more than 1500 meters. At present, the Tarazhu Cooperative has 26 member estates. Among them, Raminita Manor, which is one of the most famous coffee farms in Tarazu. Raminita produces about 1 million a year.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?