Starbucks selected Colombian Ramon coffee beans for flavor description and taste characteristics to deal with regional varieties
Flavor description of Colombian Ramon Coffee beans selected by Starbucks introduction of regional varieties produced by taste treatment
It's not cappuccinos, lattes or matcha cappuccinos that attract me. SB doesn't want to do anything about these things. It's not bad at making coffee. It's not that technical. But there are too many clients to give you time to do a good job.
What I hope to drink when I go to Starbucks is "daily". Now I have changed it to weekly in Beijing. I miss the time of one flavor a day in 2007. I will ask for a small cup of the same day (12 yuan) every day, and then guess the origin of the coffee according to the smell and taste, with an accuracy of more than 70%! It's a very unique personal taste.
Each of the precious and rare Starbucks selected coffee beans, the special flavor is unforgettable, combined with the unique design of the selected store and the skilled skills and enthusiastic performance of coffee masters, bringing an unprecedented experience for all coffee lovers. However, because of the extremely rare characteristics of selected coffee beans, it is doomed that if you miss it, you may have to wait a year, two years, five years or even more before you can have the opportunity to drink the same coffee again.
In Colombia, more than 2 million people depend on coffee cultivation, but more than half of the coffee farmers grow only 2 hectares or less. Located in west-central Colombia, Tolima is famous for producing high-quality coffee because of its rugged, mountainous terrain and changeable climate. In these rugged mountains in the middle of the Colombian Andes, at an altitude of 1550 to 1650 meters, small farmer coffee farmers have planted about three hectares of coffee trees in fertile volcanic soil. After harvest, the coffee is fully washed and dried in the sun. The coffee is lively, mellow and sweet.
Peruvian Amazon coffee beans are provided by cooperatives of 250 small farms in the Amazon. Coffee trees grow in highlands 1650 meters above sea level and thrive in an organic environment. Once the coffee beans are fully ripe, they will be picked by hand, washed quickly, and then sent to be spread on the terrace and dried in the sun. Coffee growers here use small pulp pickers and dry coffee beans until they have a moisture content of about 20%. Starbucks' senior roasters use a shallow baking layer to highlight the coffee's lively acidity and caramel flavor.
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