What is the grade of coffee bean flavor description of the taste of the ground scale introduction
Introduction to the taste grinding scale of the flavor description of coffee beans in Solar Sidamo G1
Ardi's raw beans are uniform in size and color, with a strong fruit aroma. The production cooperative is located in Guji District, Ethiopia's Sidamo province. Local farmers manually select moderately mature coffee cherries for sun treatment, turning the coffee cherries on the scaffolding every two hours during the 15-17 days or so to ensure that the coffee cherries are evenly and completely dried, followed by shelling and packaging. Unlike other Ethiopian sun-dried beans, Ardi selects them by hand before drying, rather than selecting them after they have been processed. The high scaffolding is also used in the drying process, which not only increases the air circulation, but also avoids the bad taste of coffee cherries in the drying process.
About the Ethiopian sun exposure (high-shelf sun exposure):
In the past, the Ethiopian sun exposure method used to spread wild coffee fruits directly on the mud ground for exposure. This method has two disadvantages:
1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans.
two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to get smelly.
The improved method of tanning, that is, to improve the two shortcomings of the traditional way:
1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look average in size and maturity.
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Description of characteristic and Flavor of Burundian Coffee introduction to the degree of Grinding of varieties produced by the method of Taste treatment
Description of Burundian Coffee characteristics and Flavor Burundi Coffee was introduced by Belgian colonists in 1930. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production. Coffee origin in Burundi: Burundian coffee is now available only in Burundi.
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Description of Honey Kiss Flavor of Ethiopian Coffee introduction to the production area of varieties with taste grinding scale
Ethiopian Coffee Honey Kiss Flavor description Mill scale Variety introduction NEKISSE comes from Shakisso. as early as 2008, Ninety Plus specially treated a bag of Shakisso coffee, which was distributed equally to four countries, including Taiwan world champion Tim Wendelboe. It was described like this: strong fruit (strawberry jam), cinnamon, flowers, chocolate.
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