Description of taste and flavor of Bolivian coffee beans introduction of grinding scale of varieties in producing areas
Detailed steps of hand-brewed coffee
Flavor: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance. The herbal aroma of Yuyun is also quite attractive.
Wash Bolivia by hand with a cup of water, it is recommended to wash Bolivia with 15g powder at 87 degrees water temperature, water powder ratio at 1:15, moderate grinding (small Fuji ghost tooth knife 3.54grinding), V60 filter cup, the first injection of 30g water for 25s, injection to 110g water cut off, waiting for powder bed water to half of water and then water injection, slow water injection until 230g water, not in the tail section, extraction time 2Jiang 00s.
Altitude: 3812m
Producing area: Lake Titicaca
Baking degree: medium baking
Treatment: washing
Variety: iron pickup
Producer: tapping Baigabana small farmers
Flavor: dry aroma of roasted nuts and almonds. Lake Titicaca, with oranges and pomelos, is the highest and largest freshwater lake in South America, one of the highest freshwater lakes in the world and the highest navigable lake in the world. it is the third largest lake in South America (after Lake Maracaibo and Patus lagoon).
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Grinding scale Flavor description of Himalayan caffeine in El Salvador
El Salvador coffee Himalayan coffee grinding scale flavor description taste treatment variety baking degree Salvadoran coffee is ranked alongside Mexico and Guatemala as the producer of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. With Guatemala and Costa Rica
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Introduction to the varieties of Rosa coffee beans produced by the method of grinding scale flavor description
The species of Geisha was discovered in the Rose Summer Forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, in Costa Rica in 1953, and Panama was introduced in the 1970s by Francesca of Dongba Seven Farm Garden. Mr. Serraxin got the seeds from CATIE in Costa Rica and started growing Rosa Coffee because
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