Introduction to the Origin of Coffee Flavor Grinding and Calibration treatment of Coffee Coffee from Sidamo and Yejasuffi
Introduction to the Origin of Coffee Flavor Grinding and Calibration treatment of Coffee Coffee from Sidamo and Yejasuffi
Ethiopia is a very important coffee exporter in the world, with major producing areas such as Sidamo, Yegashifi, Kochel, Hara, Gima and so on. Sidamo is the main producing area of boutique beans, and the coffee beans are famous for their excellent fruit characteristics and delicate and elegant flavor. Yega Xuefei, as we all know, is a small city belonging to Sidamo, and the ancient saying means "wetland".
. Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.
The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the name Red Cherry Project).
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Sitama Sunburn G1 Taste Chart-Sunburn Yesha Taste
Sitama G1 Taste Chart-Sun-Sunned Yoga Sitama Taste [Sun-Sunned Sitama]: The beans are smaller than Longberry, green and yellow. In the sun-drying field of Sitama, the coffee is placed in a hemp net rack. Workers take turns to stir the coffee manually under the sun. Sun-Sunned Sitama is usually labeled as G4. The washed Sitama is finished due to the more sun-exposed processing process.
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The difference between powder press thread and flat bottom-imported internal thread high pressure ball valve
The difference between the powder press thread and the flat bottom-the essence of the imported internal thread high-pressure ball valve coffee cannot be extracted, or some parts are over-extracted. That is to say, the main purpose is to flatten and tamp the coffee powder in the handle to form a flat horizontal plane, so that the hot water can be better extracted through the coffee powder, and also in order to make the coffee powder withstand the extraction of the coffee machine.
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