Introduction to the Flavor description and Grinding scale treatment of Yellow Honey Coffee beans in the Western Valley of Costa Rica
Introduction to the Flavor description and Grinding scale treatment of Yellow Honey Coffee beans in the Western Valley of Costa Rica
Costa Rica has a long history of cultivating coffee, but in the past 10 years, it has become a trend in the new "dry" treatment method, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. Output with the color from light to dark (white, yellow-red-white, yellow-red-black) and presents a "honey" from light to strong, with acidity, complex aroma and thick feeling. Each has its own depth and advantages. Herbazu is located in the Naranjo producing area of the western valley (West Valley). It is well known because it not only has its own coffee plantation, but also processes and produces raw beans for nearby estates and small coffee farmers.
Costa Rican coffee has always been regarded as a perfect type of classic flavor, balanced, clean and mild is his tone. San Juan Youzhuang, a processing plant in the western valley, comes from a famous orange county (Naranjo), and is famous for its excellent natural geographical conditions and excellent regional planting and management techniques. it has almost perfect classical flavor and lively citrus flavor in acidity. BlackBerry fruit aroma, acidity and taste thick, melon sweet taste smooth, drupe / micro-flower aroma, while the finish has a significant coffee flower aroma, is a taste of coffee full of Latin country style. Its flavor features brown sugar, floral aroma, almonds, black tea, oranges and sweet spices, mild acidity, syrup taste and a good finish.
Aroma: both dry and wet fragrance have obvious "maple sugar aroma", that is, the sweetness of pectin fructose from high-quality shallow baked beans, which is very different from that of caramel; hot aroma concentration is very high, similar to grapefruit, melon can be identified by a little colder or diluted.
Taste: the taste of imported melon is obvious, with a little nutty rhyme, the bitterness is very low, the acidity is general, the mellow thickness is general, and the cleanliness is good; after the cold, the sour taste is a little stronger, the latter part appears a little miscellaneous smell, similar to the fishy grass, and even a little rust. Sweetness is good.
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Review of baking in Costa Rica-introduction to the origin of coffee beans
Review of Costa Rican baking-introduction to the origin of coffee beans the city of Catago was built in 1563. Costa Rica became a Spanish colony and came under the jurisdiction of the Governor of Guatemala. During the colonial period, under the cruel enslavement and oppression of the Spanish colonists, the Indians were almost wiped out, and there was little labor available for enslavement. The Spaniards had to cultivate small plots of land and produce on their own.
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Introduction to varieties of Colombian Coffee produced by Flavor description and Grinding Calibration treatment
Colombian Coffee Flavor description Grinding scale treatment Variety introduction of Colombian Coffee the main varieties of Colombian coffee are small grains. Plants are small trees or large shrubs, 5-8 m tall, usually much branched at base; old branches gray-white, nodes dilated, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, tip long acuminate, acuminate
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