Introduction to the characteristics of African and South American coffee beans and the flavor of varieties produced in planting environment
Introduction to the characteristics of African and South American coffee beans and the flavor of varieties produced in planting environment
Costa Rican coffee is praised as "complete coffee" by many gourmets, because it is very balanced, the flavor is very clean and tight, the delicate sour taste with green apple (sometimes citrus or plum fruit), the body is tight but not thin, and the sweetness of the coffee will stay in the throat for a long time, so some people describe it as "perfectly balanced"! The best Costa Rican coffee has a chocolate flavor in its aftertaste. There are a total of 130, 000 coffee farms in Costa Rica. The most famous producing areas are Tarrzu, near the southern Pacific coast, and Tres Rios, north of San Jose, the capital. These areas have high altitude and good soil, so they have the densest planting density and stable coffee quality. Among these many coffee farms, the most famous is located in Tarasu. LaMinita Manor, which tastes as clear as a bell, the coffee at LaMinita is so good because it is careful and strict in everything from the planting of coffee trees to the handling of coffee beans. in fact, the estate produces not a small number of coffee beans a year, but very few of them are sold under the name of LaMinita, and the rest are selected to be sold only as beans from the Tarasu region. Because Tarasu is so famous.
Arabica (Arabica) vs Robusta (Robusta)
In terms of varieties, coffee trees are mainly divided into two types: one is Arabica, the other is Robusta.
Arabica coffee is mainly produced in Central Brazil and other tropical regions of South America, with small bean shape, low caffeine content and high price.
Robusta is produced in Madagascar in west-central and eastern Africa, and Indonesia in Asia. It has a large bean shape, about twice the caffeine content of Arabica, and a low price.
Ps: about 75% of the world's coffee is Arabica, but only 10% is coffee that can be used in high-end coffee shops.
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Introduction to the flavor description of Starbucks Arabica coffee beans produced by the method of grinding scale
Elaraby Arabica Coffee Bean Flavor description: Starbucks Arabica Coffee Bean Grinding scale method to describe the flavor description of Starbucks Arabica coffee beans grown in Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans growing area of Starbucks Arabica coffee bean grinding scale processing method taste description of Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans growing area of Starbucks Arabica coffee beans, Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans growing area of Starbucks Arabica coffee beans, Starbucks Arabica coffee bean grinding scale processing method flavor description of Starbucks Arabica coffee beans, Starbucks Arabica coffee beans growing area with an altitude of 600-2200 meters above sea level, a temperature of 15-24C and an annual From flowering to fruit ripening for about 7-9 months, its bean shape is long, with a strong and round wet aroma, and the coffee made from Arabica coffee is more complex.
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How to improve the turnover of coffee shop? are there any marketing methods?
How to improve the turnover of the coffee shop? what are the marketing methods? 1. How to increase the turnover of the coffee shop? The volume of passengers and the per capita consumption of guests directly determine the level of turnover, so it is necessary to increase the turnover from two aspects: increasing the flow of customers in the coffee shop and increasing the per capita consumption of guests, strengthen the training of service personnel sales skills and establish an incentive mechanism. two。 Coffee shop marketing campaign
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