Flavor description of Red Cherry Sidamo Coffee introduction to the production area of grinding scale taste treatment method
Red Cherry Sidamo Coffee Flavor Description Grind Scale Taste Treatment Method Region Introduction
Operation Red Cherry is also a reinforcing practice, so that farms spend more time in the process of screening beans, these coffee prices are relatively high, Operation Red Cherry has washed, sun beans, semi-washed, semi-sun, experimental coffee, etc., the main producing areas are Yegashev, Sidama, Punga Forest, Legati, Kembata, Iruba, Hara, Lim, 2011 joined Kolocha Golocha origin (near Hara), etc., these are unique flavor
Operation Cherrie Red (ORC) is a project to improve the quality of small-scale farms. The main purpose is to encourage farmers and surprise roasters. Trabocca, the largest coffee bean manufacturer in the Netherlands, invites all Ethiopian farms to produce small batches of beans of about 1500-3000 kg (25 - 50 bags) before the harvest season. Women can only select completely 100% mature red cherries, which has a great difference in the flavor of brewed coffee. So observant and willing Ethiopian women are key drivers of the Red Cherry Project.
Good beans are also more and more, taste requirements are also the original higher, may be placed 2 years ago to drink may be a bright eye, like extraordinary, but now also feel very like, but then the surprise has been gone. However, what needed to be confirmed was that he could feel that this bean was very outstanding. It was excellent. As a sun-dried bean, there was no impurity. Moreover, the taste was very clean, the fruit flavor was obvious, and the sour gas was not so high. The balance was very good. The Red Cherry Plan was still worthy of recognition.
The hand-brewed method makes a cup, 17 grams of coffee, 300 ml of water, to get about 265 ml of coffee, stewing temperature 86 degrees, brewing temperature about 83 degrees. When coffee is hot, it doesn't taste strong and is very light. As the temperature decreases, the sensitivity of tongue to taste gradually increases, and the taste becomes complicated. The fruit fragrance is the most obvious, mixed with a faint tea fragrance, and there is no bitterness in the taste. In addition, because it is sun-treated beans, there is also a special aroma left behind during fermentation, or wine aroma, which is very similar to the aroma of Bali organic beans. Just not as obvious as Bali.
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Introduction to the method of grinding scale flavor description and taste treatment of Costa Rican Raminita coffee beans
Costa Rica Raminita coffee beans grinding scale flavor description taste treatment Manor: la Lajas Manor Black Soul country of Origin: Costa Rica Costa Rica production area: central Valley Central Valley varieties: Caturra,Catuai altitude: 1500-1800 Meters treatment: sun Natural flavor description: passion fruit, drupe, black jujube
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Flavor description of Honduran coffee beans introduction to the characteristics of varieties produced by grinding scale treatment
The flavor description of Honduran coffee beans the characteristics of varieties produced by grinding calibration method introduce that the granules of Honduran coffee beans are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they must set up ladders to pick, which is not only time-consuming, but also may be hurt by bending branches.
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