Description of G1 Flavor of washing Yejia Xuefei A brief introduction to the varieties produced by grinding scale
Description of G1 Flavor of washing Yejia Xuefei A brief introduction to the varieties produced by grinding scale
Baking degree: medium and shallow baking
The defect rate of raw beans in this batch is relatively low in terms of sun-dried beans, and the aroma is also very good. The default setting is medium-shallow baked goods. The dry powder has a strong berry aroma, which can feel a little sweet. The entrance can feel a touch of refreshing wine, there is still a typical citrus aroma, very comfortable sweet and sour feeling, the tail rhyme is like the concentrated essence of the last point of orange candy, full of happy childlike feeling
Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the field.
Africa is the hometown of coffee. Coffee trees are likely to be found in Ethiopia's KAFFA province. Later, batches of slaves were sold from Africa to Yemen and the Arabian Peninsula, and coffee was taken everywhere along the way. To be sure, Yemen started growing coffee in the 15th century or earlier. Although Arabia had the busiest port city in the world at that time, it banned the export of any seeds. This barrier was finally broken through by the Dutch, and in 1616, they finally smuggled the surviving coffee trees and seeds to the Netherlands and began to grow them in greenhouses.
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Nicaraguan Coffee Flavor describes the taste characteristics of the processing manor in the region.
Nicaraguan coffee flavor describes the taste characteristics of Nicaraguan coffee production in many countries, coffee production will be seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land (including many plantations).
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Flavor description of coffee beans in Incht Manor, Guatemala varieties treated by grinding scale
Description of the flavor of coffee beans at Incht Manor in Guatemala the variety is treated with grinding scale and the temperature in this area has a large temperature difference between cold and hot and the temperature will drop to 0 degrees in the cold season. There is also little rainfall, which is a disadvantageous environment for coffee trees. But the geothermal heat of Agua Volcano produces the highest quality coffee. Select the special collectors of La Tacita Manor from more than 600 harvesters during the harvest season.
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