Flavor description of Costa Rican Tarazhu Coffee beans introduction to the taste of grinding scale varieties
Flavor description of Costa Rican Tarazhu Coffee beans introduction to the taste of grinding scale varieties
Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.
1) dry incense: when grinding powder, it is full-bodied and has a unique fragrance of vanilla.
2) Wet fragrance: light floral and very weak tea aromas, slightly sweet BlackBerry fruit and a touch of caramel, sour, weak sweetness and chocolate.
After the entrance, the palate is quite balanced and pure, mellow and good, very smooth, slightly sweet, long sweet, slightly smoky, not too bitter, the overall taste is mellow and aromatic better than the previous Westvalley, and will not feel lighter after adding milk. If it is hand-made, it is recommended that the brewing temperature be between 83 and 85 degrees.
Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rica was therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports
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Melaleuca Coffee Machine Maintenance and Cleaning Video Cleaning Video
1. When the coffee machine is in use, that is, after heating milk or making milk foam, be sure to clean the steam pipe immediately. 2. Wait until the steam pipe has cooled, then wipe the outside with a damp cloth. 3. For thorough daily cleaning, unscrew counterclockwise and fold off steam pipe. 4. Rinse all parts in running water or dishwasher
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Introduction to the varieties of Ethiopian Honey Kiss Coffee Flavor description Grinding scale treatment
Ethiopian Honey Kiss Coffee Flavor description Grinding scale treatment varieties of world-famous Ethiopian coffee are as follows: 1. Limu coffee grows between 1400 meters and 2000 meters above sea level. Wash the coffee. Excellent quality, with strong nut aromas, suitable acidity, with the intensity of wine. The annual output is 29000 tons. 2. Jima Coffee grows from 1400 meters above sea level to
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