Coffee beans Candle Awn dry incense original estate is where the main taste Description
Also known as Ethiopian sun-dried beans, candlelight, after strict regulation and selection, avoids the annoying soil odor and high rate of bad beans in common sun-dried beans, while highlighting the glamorous sweetness of the sun treatment. Candlelight charming fruit tone inherits the charming aroma given by the traditional Egyptian sun, unreservedly expressing round, full, long aftertaste sweetness and just the right fruit acidity. The daily brewing of candles is also quite easy to use, the bean itself is rich in flavor, whether it is fresh dripping or strong siphon cooking, can well show its own flavor.
According to the above four different modes of production, Ethiopian coffee can be divided into nine major coffee producing areas, including five boutique coffee areas: Sidamo, Yegashefi, Harald, Lim and Lekampu. and four general commercial bean producing areas: Gemma, Irugbo, Tibby and Bekaa. The sun or water washing methods are used in each district, and different treatment methods also affect the flavor. At present, solarization accounts for about 80%, and water washing accounts for about 20%.
"90 +" does not refer to all coffee with a score of more than 90. Good coffee, one year, one year. Sometimes haunt different manors, but also have different taste characteristics. "90 +" refers to a top range of coffee with 13 flavors. These coffees only come from Ninety Plus Coffee, the creator of American boutique coffee. They are all old varieties of Ethiopian heirloom (Heirloom). After being cultivated in the ecological environment, they are processed according to the standard of works of art to optimize their taste. The processing process is the specialty of 90 +, will separate these coffee according to variety, microclimate, fresh time one by one, taste one by one, specially design the processing method for each taste, achieve a kind of taste characteristic, just like the big brand design, study attentively, spend painstaking efforts to complete a handicraft that is close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture before presenting the content to everyone.
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Which estates use red wine to treat coffee beans?-what is the flavor and taste
Which estates use red wine to treat coffee beans-how does it taste? according to Sasa's description in the competition, the handlers inject carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation, which produces malic acid and lithic acid, which is relatively stable, so the beans fermented by lactic acid have a more mellow acidity.
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Price characteristics, Flavor description and Grinding scale varieties of coffee beans in Ireta Manor
The price characteristics and flavor of coffee beans in Ireta Manor describe the grinding scale varieties introduce the overall impression of aroma, acidity, bitterness, sweetness and mellowness, which can be used to describe the overall feeling of contrast coffee. no, no, no. Acidity, wet aroma and alcohol thickness are all components of flavor, and it is their balance and homogenization that give rise to our overall flavor of Panamanian coffee with the rosy summer of the jadeite manor.
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