Flavor description of coffee beans from the Yerga Sherphine Kocher process
Description of the flavor of coffee beans washed by Yejia Coffee Cochel introduction to the production area of grinding scale
Yejia Xuefei G2 washing
Ethiopia Yirgacheffee G2
Flavor key words: lemon
Baking: shallow baking
Treatment: washing
Altitude: 1600-1800m
Size of bean grains: 16-17 mesh
Producing area: Cochel, Ethiopia
Generally speaking, the sun-treated beans will have some defective beans, and the final coffee beans will have an untidy appearance and different sizes. in terms of taste, the sun has a strong flavor and mellow thickness, but there will be a little miscellaneous smell and dryness at the end. But now some unique patented, exquisite sun treatment methods can basically avoid too much defect smell.
Washing:
The refined washing treatment of raw coffee beans can be traced back to the mid-18th century. In the process of purification, the pulp of the red coffee fruit is first removed, and then the residual mucous membrane on the inner pericarp is removed by using a fermentation tank, followed by cleaning and drying.
Washing refining method can remove all kinds of impurities and defective beans through each step, therefore, the appearance of raw beans after treatment is more uniform, and it is generally considered to have high quality, but because of many and complex treatment steps, if one of the links, such as fermentation tank, fails to pass the sanitary management, coffee beans will be stained with bad over-fermented taste.
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Flavor description of Starbucks Nicaraguan Coffee beans introduction to the taste of varieties treated by grinding scale
Starbucks Nicaraguan coffee beans flavor description grinding scale treatment varieties taste introduction in the medium and deep baking degree, with a certain sweetness, acidity is not obvious, with a little chocolate and dried fruit flavor, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. Suitable for dislike sour coffee
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Starbucks Nicaragua Coffee Flavor Description Taste Characteristics Processing Method Producing Region Breed Profile
Starbucks Nicaragua coffee flavor description taste characteristics processing method production area variety introduction Madriz mountain beans are ecological coffee with extremely hard shell, in a pure natural cultivation environment, using more complex operations to maintain the delicate aroma and taste of coffee; produced in northern Nicaragua between Matagalpa and Jinotega, the average annual rainfall planted in 1500-1700mm, temperature medium
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