The characteristics of Costa Rican Kaddura coffee beans introduction to the varieties produced by grinding scale treatment
The characteristics of Costa Rican Kaddura coffee beans introduction to the varieties produced by grinding scale treatment
Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees. However, its negative effect is to increase additional transportation costs, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify coffee beans of irregular size.
Robusta is contraband in its territory, which shows the importance Costa Rica attaches to the quality of coffee. The varieties cultivated in Costa Rica are mainly caturra and catuai, and there are also many varieties in the country, the most famous of which is the bourbon variety villa sarchi, which grows very well at high elevations and has strong wind resistance. It can also grow in barren soil, and it will grow better under shade trees. The most prominent feature is excellent sweetness and good acidity. Costa Rica has high coffee skills, regardless of breeding, planting or post-processing methods (especially honey treatment). It can be used as a reference for all producing countries.
Lajas is also the first manor in Central America to start honey treatment and natural sun treatment. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well. Francesca has added many innovations, such as using the sugar meter (Brix meter), which is often equipped in the wine industry, to measure the sugar content of the fruit, and to determine the best time and treatment of harvest according to the sugar content of Brix. Only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee cherry in Lajas can reach 21 / 22%.
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Introduction of Burundian Coffee Bean Flavor description characteristics Grinding scale Baking degree brewing method
Burundian coffee bean flavor description, grinding, scale, roasting and brewing methods introduce that there are two major ethnic groups in Burundi, and only about 15% of the Tutsi have ruled the country since the 16th century, controlling the civilian population, mainly made up of Hutu, plus a very rare aboriginal Twa. This minority
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Introduction to the Flavor description and Price growth Environment of Solar Yega Chuefei in Sidamo Province
The sun is complicated. Now the sun technology is becoming more and more mature, but it is always mixed with mixed smell. If you miss in the baking process, there will be a very obvious smell of rust, extremely uncomfortable. So fine sun beans are really hard to buy. The flavor of sun Yega is much more than that of water washing, and the most obvious is the aroma of red wine. If beans and baking are all right, it is simply delicious in the world.
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