Introduction to the taste grinding scale of variety treatment method in the growing environment of coffee manor in Brazil
Introduction to the taste grinding scale of variety treatment method in the growing environment of coffee manor in Brazil
Coffee is now cultivated in new places inland, thanks to natural benefits. Panama became famous after the war as a new coffee producer in Brazil, and because its natural conditions are not superior, it is still inferior in quality compared with that produced in Sao Paulo. Now in the northern part of the state of Sao Paulo, Lieberon, Bredo, and Franka, the interior of Mogianashi is the best producer of Brazilian coffee.
Characteristics: exported from the port of Sao Paulo in Sao Paulo, it is the highest grade of Brazilian coffee. Large, green or yellowish beans are usually used for blending.
High aroma, moderate bitterness, as well as sour taste of high-grade products, can also be drunk directly.
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over Brazil and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.
[boutique listing] Yellow bourbon sun treatment of Queen Mongiana Manor in Brazil
Brazil Rainha Yellow Bourbon Natural
Producing area: Alta Mogiana region, S ã o Paulo
Estate: Fazenda Rainha Manor (Queen Farm)
Variety: yellow bourbon (Yellow Bourbon)
Altitude: average 1150 ft 1350 m
Treatment: natural sun drying
Flavor features: balanced sweet, creamy smooth, orange, apricot and other fruit flavor, chocolate, caramel flavor
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Description of Flavor of Colombian Coffee beans introduction to the method of Variety treatment in the production area of Grinding scale
Colombian coffee bean flavor description grinding scale production area variety treatment method introduction flavor: rich acidity, caramel, sweet nuts, chocolate, red wine flavor, admirable fruit flavor. Palate: full viscosity, caramel sweetness, supple and pleasant fruit acid. Baking degree: the Sierra Nevada producing area in the north of medium and deep baking is one of the high quality producing areas in Colombia.
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Uganda Coffee Plantation Production Area Grinding Scale Processing Flavor Description Variety Introduction
Uganda coffee beans have a unique flavor and fragrance, which is very suitable for making Italian and other flavors of coffee. More importantly, Uganda coffee beans are strictly screened according to international market standards to ensure their high quality and pollution-free characteristics. Africa is the two major varieties of coffee Arabica and Robu
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