Sidamo Coffee Flavor description Candle Coffee Flavor description
Sidamo Coffee Flavor description Candle Coffee Flavor description
Coffee is Ethiopia's most important export cash crop and the main source of Ethiopia's foreign exchange earnings. Ethiopia's coffee exports account for about 3% of the world market, making it the eighth largest coffee exporter in the world. Coffee exports increased steadily from 58000 tons in 1990 to 110000 tons in 1995-1996 and remained at this level in the following years. The export volume exceeded 110000 tons from 2001 to 2002 and reached 127000 tons from 2002 to 2003. As the price of coffee on the international market has been declining for a decade, Ethiopia's foreign exchange earnings have been seriously affected. Before the sharp drop in coffee prices, coffee exports accounted for more than half of Ethiopia's foreign exchange earnings, but now it accounts for only about 35%.
Sun flavor is obtained from the process of sun treatment. In the process of turning a coffee fruit (Cherry) into a coffee raw bean (Green Bean), two different methods are commonly used: washing and tanning. Because the sun method is to put the coffee fruit there to dry, the beans have a more complete natural mellow flavor, and the special aroma caused by fermentation. This special aroma is the sun flavor in the mouth of pretending to offend.
Product name: Sidamo Sidamo
Producing area: Sidamo, Ethiopia, Africa
Ethiopia is a very important coffee exporter in the world, with major producing areas such as Sidamo, Yegashifi, Kochel, Hara, Gima and so on. Sidamo is the main producing area of boutique beans, and the coffee beans are famous for their excellent fruit characteristics and delicate and elegant flavor. Yega Xuefei, as we all know, is a small city belonging to Sidamo, and the ancient saying means "wetland".
Altitude: 1950 m
Variety: Heirloom
Baking degree: light baking
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Introduction to the characteristic price, taste, grinding scale and flavor of Burundian coffee beans
The characteristic price of Burundian coffee beans taste grinding scale flavor description the ideal time for coffee grinding is to grind coffee before cooking. Because ground coffee is easy to oxidize and lose its flavor, especially without proper storage, coffee powder is also easy to change flavor, so it is naturally impossible to cook mellow coffee. The grinding prop for coffee beans is a grinder. The mill is used at home.
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Coffee roasting time-Starbucks concentrated roasted coffee beans
Coffee roasting time-another phenomenon of Starbucks concentrated roasting coffee beans is that during roasting, the coffee beans release carbon dioxide, and the roasted cooked beans continue to exhaust for 30 days, which helps keep the coffee beans fresh. this is because when carbon dioxide is emitted, oxygen molecules are not easy to invade and destroy the flavor of the coffee, so the coffee beans do not oxidize. If coffee beans are oxidized
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