Colombian Coffee processing method introduction to Grinding scale Manor in the producing area of varieties
Colombian Coffee processing method introduction to Grinding scale Manor in the producing area of varieties
Let's go back to the subject of wine handling. SaSa chose Rume Sudan from Cloudy Manor, Colombia (Las Nubes), referring to the fermentation process of wine treatment. The coffee fruit was put in a sealed metal container for anaerobic fermentation to control the PH value in the fermentation process, the type and number of bacteria involved in the fermentation and other factors to create the champion flavor in the cup.
If this process of controlling fermentation is called "red wine treatment", then the winey treatment in Panama and Guatemala in the last two years should be called "red wine flavor treatment".
(Columbia Cloud Manor Las Nubes, we have a push introduction in the past, you can reply to "Cloud" to get relevant push).
So what is the process of "red wine flavor treatment"? In fact, the treatment of Winey is strictly similar to that of solarization, or "efficient solarization". Pick the fully ripe coffee fruit and use industrial wind equipment to increase the air flow in the coffee bean drying space and accelerate the fruit drying. FISHER COFFEE has sold three types of red wine coffee beans since last year, two from Panama and one from Guatemala. The newly produced seasonal beans currently on sale are from the wine processing bourbon of La Capra Manor in Guatemala, and those who will arrive in Hong Kong later will be from Panama. The Guatemala handled by winey this year is more mature than last year. It is a very wonderful flavor coffee. I recommend it to you.
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What is the grade flavor of sunburn Sidama coffee bean G1? description of planting environment and origin.
Https://www.gafei.com/qianjiekafeiguan/zixun/2015021324625.html Sidamo coffee is very diverse in flavor. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to fertile and well-drained volcanic soil.
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How does Costa Rican beans get their dry flavor?
Costa Rica beans dry flavor is how to bake I still choose a burst after intensive off the fire glide 30 seconds under the beans, rejected the previous baking to the beginning of the second burst plan, there are three reasons: 1. The temperature in the whole country is too high, and the beans at the beginning of the second explosion are easy to lose flavor 2. Light baking can retain the acid flavor to the greatest extent 3. This baking intensity really does show sweetness. 2 days of beans.
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