Flavor description of sunburned Colombian coffee beans the taste of the region produced by grinding scale of varieties

Sunburn Colombia Coffee Bean Flavor Description Variety Grind Scale Region Taste

Each kind of caffeine variety origin is different, has its own strong character, for example, masculine strong Mantenin, has the character of a man like steel; mellow fragrance of blue mountain coffee, the most gentle woman miss addiction. And always light aroma of Colombia premium coffee, the most suitable for those who like light sex. Such people do not want to drink coffee as a matter of sitting upright, from sour, sweet, bitter, astringent experience what profound philosophy of life, just want to simply drink a cup of delicious coffee, a cup of hot Colombia coffee, let these people realize that "the best state of life is rich quiet. Quiet, because get rid of the temptation of external fame; rich, because have the treasure of the inner spiritual world." They believe that the greatest happiness in life is to be able to harvest such a brilliant interpretation of the realm.

Colombia coffee has a kind of bitter experience, clear astringency as life. Looking back on the past will feel more bitter sweet and tender, more want to let the mood a little longer stop in the beginning of awakening consciousness. Suffering is pain, purity calms people, and incense becomes a spiritual victory.

。Since coffee beans are not fermented, there is no (or only a very low) risk of fermentation, and the overall quality of coffee is more constant. Unfortunately, coffee tends to be bland because it is not fermented. Therefore, growers do not use natural washing methods for ultra-high quality coffee seeds. Most green bean purchasing companies also rarely buy coffee that has been processed by natural washing

Coffee beans: Each fruit contains 2 coffee beans (except for one pod of Peaberry). The fruit of this coffee contains only one coffee bean. Usually, 5% of each batch of coffee beans is a pod of single beans). After drying and processing, coffee beans can be roasted and washed: the skin, pulp and mucous membrane are removed by washing and fermentation. This method is also known as "Fully washed". Shampoo is the most common way to treat Arabica coffee beans in most of the world's coffee-producing countries. In some areas, advanced high-pressure washers are used to clean the skin, pulp and mucosa of coffee beans, so fermentation is no longer required. This method of processing coffee beans using a high-pressure washing machine is called Pulped Natural. This method of processing is the simplest. The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. This method is still used today in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water is scarce. The drying process usually lasts about 4 weeks. The method of processing must be very careful to ensure that the coffee does not lose any flavor. Natural solarization requires an extremely dry local climate. In some areas, people use dryers to assist in the drying process of coffee fruits (hot air from dryers can speed up the drying process and help people control the drying degree)