Characteristics of coffee beans in Latin America-learning the basics of coffee
Characteristics of coffee beans in Latin America-learning the basics of coffee
El Salvador coffee is also extremely high quality, and unique flavor: a strong sense of balance, fresh and lively, mild taste, sweet and pleasant, can be described as "pure natural flavor". This is because of the fertile soil, suitable altitude, good climate, intergenerational planting techniques and tree species with fine pedigree.
[Ataisi Manor Pacamara in El Salvador] (washed moderately roasted)-Nuts chocolate, passion fruit, cream, strawberries, the national average of high altitude, such a geographical environment is very conducive to the growth of coffee, farmers use the traditional way of growing: almost 100% shade planting. The Pacamara variety is the artificial breeding variety of Pacas and Maragogipe, and the Pakamara variety is a rare excellent variety under artificial breeding.
The unique tropical rain forest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. The aroma of Bolivian coffee is rich and unique, both after the bean is ground and the aroma of the coffee is quite rich, similar to the mixture of flower and fruit aromas, the perfect nutty flavor is impressive.
[Lake Titicaca, Bolivia] (moderately roasted in water)-dry aromas of roasted nuts and almonds, soft acidity of oranges and white grapefruit on the entrance, sweet caramel on the whole, smooth texture of firm fruit milk, cleanliness and balance are also quite eye-catching, and the herbal aroma of the aftertaste is also quite attractive.
As the birthplace of coffee, African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.
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Flavor description of Katim Coffee beans introduction of Variety treatment Manor in Grinding scale production area
Katim coffee beans flavor description grinding scale production area variety treatment manor introduction Arabica coffee trees are not easy to grow, many on high-altitude slopes, picking also needs to be carried out manually. But it is better to have a balanced taste and less caffeine. Robasta is relatively easy to plant. It is resistant to heat, cold, moisture, drought and tolerance.
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Characteristics of regional treatment of varieties produced by grinding scale of coffee bean flavor description in Tanzania
Tanzania coffee bean flavor description grinding scale variety production area treatment characteristics Tanzania coffee beans have extraordinary quality, produced in the Mohi district near Mount Kilimanjaro, the mountain area with a height of 3,000 to 6,000 feet is the most suitable area for growing coffee, where fertile volcanic ash gives the coffee a strong texture and soft acidity. It emits fineness.
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