How does Costa Rican beans get their dry flavor?
How does the dry smell of Costa Rican beans come from
Baking I still chose to turn off the heat and glide the beans for 30 seconds after the first explosion, and rejected the previous plan of baking to the beginning of the second explosion for three reasons:
1. The temperature of the whole country is too high, the beans at the beginning of the second explosion are easy to lose their flavor.
two。 Shallow baking can retain the sour aroma to the maximum extent.
3. This baking degree does show sweetness. (after raising beans for 2 days, I tried two cups of French pressing pot, which showed outstanding sweetness.)
Therefore, I would like to overturn my previous conclusion that black honey is not sweet, that the beans are not sweet, but it is actually a problem of baking.
Shenhua Manor is located at the highest point of Tarrazu, Sunnyside (Sunshine Section). It is the area where the first ray of sunlight is received at sunrise. It is called LIano Bonito of Leon Cortes in western languages. The manor has varieties of coffee grown with Bourbon, Geisha, Caturra and Catuai, which are treated with 100% water washing, honey treatment and natural sun treatment. The coffee beans of Shenhua Manor are processed by the well-known Tangmeo processing plant in Costa rica. it is good at improving the quality of coffee and retaining its uniqueness, that is, the different flavors caused by their respective microclimates, such as altitude, soil, rainfall, temperature, temperature and so on. the aim is to grow, harvest, post-produce and export high-quality coffee in harmony with the environment. Shenhua Manor uses very strict standards to control the growing environment and processing process of coffee, which is very strict! Maria Auxiliadora Bonilla, the daughter of the farm operator, is a barista and a Costa Rican WBC champion in 2013. they have a professional coffee cup testing laboratory, and each batch of raw beans goes through the cup test to confirm that the flavor is impeccable!
Coffee 36 flavors: almond, cream, dark chocolate, black vinegar millet, honey, lemon and citrus, caramel
Palate: bright and varied soft fruit acids, such as oranges, berries, raspberries, etc., which softens and brings sweetness on the palate, with a rich caramel-like Body. In the middle, there are sweet hazelnuts, sweet spices, fudge, stiff flowers and cool flowers in the nose, melons, almonds, sweet limes, sun-dried fruits, roasted nuts and chocolate, full overall flavor, long-lasting and changeable finish, especially the sweetness of spices.
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Colombian Coffee processing method introduction to Grinding scale Manor in the producing area of varieties
Colombian coffee treatment method taste variety production area grinding scale manor introduction to return to the topic of red wine treatment. SaSa chose Rume Sudan from Cloudy Manor, Colombia (Las Nubes), referring to the fermentation process of wine treatment. Put the coffee fruit in a sealed metal container for anaerobic fermentation, and participate in the fermentation according to the PH value in the fermentation process.
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Introduction to the varieties of Burundian Coffee produced by the method of Grinding scale
Burundian coffee grinding scale treatment acidity (brightness) (1-10): not applicable taste (layering) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable basic score (50): not applicable total score (maximum 100): not applicable intensity /
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