Description of flavor and taste of growing environment in Colombia, the third largest coffee producing region in the world
Description of flavor and taste of growing environment in Colombia, the third largest coffee producing region in the world
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
Central Colombia is divided into valleys by three north-south longitudinal mountains, of which the central and eastern mountains are the main coffee producing areas. The coffee here is named after the distributed market. In the Central Mountains, there are Medellin, Armenia and Manizales, while in the eastern mountains, the more famous ones are Bogota and Bucaramanga.
Colombian Coffee-produced in Colombia, roasted coffee beans emit sweet aromas, with sweet acidity and moderate bitterness, and are often used in high-grade blended coffee because of the right concentration.
Colombian coffee has a bitter experience, clear and astringent as life, while bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual victory.
The suitable climate in Colombia provides a real "natural pasture" for coffee. But people there do not deliberately emphasize their excellent growth conditions, they are more willing to hear people praise the superior taste of their coffee beans. They do not like to be judged that the reputation of Colombian coffee depends on its unique geographical location, and they want people to see their hard work and unremitting pursuit of quality, their good intentions for coffee quality and the great sacrifices behind them, and the gratifying changes in the quality of their coffee beans "growing with each passing day" and "keeping pace with the times". It's very difficult to do this.
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Correct use of manual bean beater
Manual beater correct use method one, first wash the beans, select full beans two, put in clean water, preferably for half a day. About 4-5 hours is the most suitable three, take out the beans and put them directly into the soymilk machine to add water. Don't exceed the water mark. Fourth, if you want to make a strong flavor, you can add some rice. It smells good. Five, start shaking the soymilk machine manually.
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Step diagram of the effect of coffee steaming time on coffee
The effect of steaming time on coffee the first step in the diagram is the selection of utensils for production. Good filter cups and filter paper are not only necessary for making good coffee, but also necessary for good steaming. The grooves designed by the high-quality brand filter cups can make the air flow well and will not let the gas gush out from the surface of the coffee. The water permeability of the high-quality filter paper will also make the hot water pass through quickly and will not form.
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