Description of Flavor of Fine Colombian Coffee beans introduction of Grinding scale planting Environment
Description of Flavor of Fine Colombian Coffee beans introduction of Grinding scale planting Environment
The suitable climate in Colombia provides a real "natural pasture" for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1 °- 11 °15 north, longitude 72 °- 78 °west, the specific range of elevation is more than 2.000 meters. A special combination of factors, latitude, altitude, soil, plant origin of species and varieties of coffee production in Colombia's coffee growing area, rain patterns produced by the climate of the coffee growing area and tropical convergence, changing topography, luminosity, favorable temperature range throughout the year, moderation and Rain Water's distribution And include some common cultural practice areas in the process of selective logging and transformation, including washing and drying. Very suitable for the growth of coffee, mild climate, humid air, and can be harvested regardless of season. This is why Colombian coffee is of high quality. Colombia has three Codiera mountains running north and south, right into the Andes. Coffee is grown along the highlands of these mountains
No matter in terms of yield or texture, Colombian coffee is first produced by Medellin, which is characterized by full granules, rich nutrition, moderate acidity, good balance, rich aroma and soft taste. In addition to Medellin, the capitals of two neighboring provinces in the south, Armenia and Manizales, are also famous coffee producers, which formerly belonged to Medellin's province of Andiquio, which had a Caldas football team that played in the last Toyota Cup. These three places have formed the world-famous "coffee zone".
Colombian coffee has a silky taste. Colombian coffee is equated with high quality and good taste. It is sweet in acid, low in bitterness, rich in nutrition, with a unique sour and mellow taste, and the sour, bitter and sweet flavors of Colombian super coffee match well. Unique fragrance, after drinking, the aroma fills the whole mouth. Exhale the aroma from the mouth again from the nose, the smell is very full. Perhaps you will find it too overbearing, because it will occupy the taste buds, mind and even soul as quickly as possible. In people's life, it is full of sour, sweet, bitter and astringent, and the aroma of this coffee is enough to take away everything in the world. What people enjoy is not just a cup of coffee, but also the quiet moment that coffee brings to people. The most characteristic of Columbia super class is its aroma, full-bodied and thick, with clear high quality acidity, high balance and endless aftertaste.
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SCAA and CoE coffee cup test common factors-Vietnam coffee common brand pictures
SCAA and CoE coffee cup test common factors-Vietnam coffee common brand picture dry aroma, wet aroma is no longer included in the total score, the cleanliness of the score is more stringent, storage caused by the old bean flavor will affect the cleanliness of the score; sweetness will also open the score difference, because COE believes that high sweetness represents coffee altitude, planting and harvesting and handling is very good will appear high
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Description of characteristics and Flavor of Sunshine Yega Coffee beans introduction of varieties produced by grinding scale
Description of the characteristics and flavor of sun-tanned Yejiaxuefei coffee beans [Solar Yersinia Snow]: it is recommended to use 15 grams of powder 89 degrees water temperature, small Fuji grinding degree 4 Fuji V60 filter cup, water powder ratio 1:15, the first water injection 30g, steaming 25s, the second water injection 104g water cut off, the second water injection to 230g water, not the water at the end, the extraction time is about 2Rom 12s
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