The treatment of Manning Coffee Bean in Indonesia introduction to the producing area of Grinding scale varieties in Manor
The treatment of Manning Coffee Bean in Indonesia introduction to the producing area of Grinding scale varieties in Manor
Aceh Gold TP, from Raminita, is famous in the world as one of its top Mantenin products because it adheres to the strictest quality management of La Minita and the company sends people to Sumatra to provide technical guidance, from planting to processing. And requires the full harvest of ripe fruit.
This coffee bean is handled by the Volkopi processing plant located in the Aceh area (Blue Batak is also the product handled by the treatment plant), so the treatment is the best, mainly washed in the front and sun in the back, plus TP:Triple pick means that it has been hand-selected for three times. So the bean appearance is very clean, and it is really a very valuable product.
Before the default baking degree is the second explosion, it has a little elegant herbal aroma of traditional boutique Mantenin, unique, clean and charming aroma of sweet peaches and preserved apricots, without astringency.
Coffee famous book "Coffee Science" also devoted a lot of space to describe the gold of the Elysees, you can have a chance to read it.
There is no need to mention the quality of the old Aged Mandheling, which is also from the Raminita Group.
The aged Mantenin is a kind of distinctive characteristic produced by the special and complex treatment of the fresh Mantenin of that year and the special preservation way of more than 5 years. Like Gold Manning, its annual output is limited, and the yield of aged beans is smaller because of the difficulty and complexity of processing and preservation.
This Chen Man has the cool feeling of mint, a hint of vanilla, the sweetness of herbal tea, complex spices and a strong and mellow flavor. Dry aromas have flavours of grain, malt and wood; wet aromas are dark aromas of roasted caramel and pine, with a hint of earth after rain. The palate is intense and exciting on the palate, with lilac, woody aromas and strong and persistent mint.
Like a cool sea breeze sweeping between the lips and teeth.
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Treatment of raw coffee beans-there are several ways to treat coffee fruits
Coffee raw bean treatment-there are several treatment methods for coffee fruit. The basic principle is to squeeze out the soft ripe fruit of the seed by means of extrusion. The peeling machine needs to adjust the gap between the extrusion gap to avoid crushing the seed and destroying the endocarp. It causes the infection of microorganisms in the follow-up process, which makes the coffee beans have a peculiar smell, but do not leave too much pulp. This part can be rotated by the peeling machine.
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Flavor description of Costa Rican Tarazhu Coffee introduction to the varieties of manor production area
The flavor of Costa Rican Tarazu coffee describes the taste of the manor region. Costa Rican coffee is definitely a boutique that grew up in a superior environment. There are no fluctuations in the economic environment brought about by the war, with the strong support of the government, and there is a climate and altitude suitable for the growth of boutique coffee. Costa Rican SHB grows at an altitude of about 1500 meters above sea level.
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