A brief introduction to the Flavor description of Grinding scale of Coffee beans in Costa Rica west valley producing area
A brief introduction to the Flavor description of Grinding scale of Coffee beans in Costa Rica west valley producing area
Costa Rican coffee has always been regarded as a perfect type of classic flavor, balanced, clean and mild is his tone. San Juan Youzhuang, a processing plant in the western valley, comes from a famous orange county (Naranjo), and is famous for its excellent natural geographical conditions and excellent regional planting and management techniques. it has almost perfect classical flavor and lively citrus flavor in acidity. BlackBerry fruit aroma, acidity and taste thick, melon sweet taste smooth, drupe / micro-flower aroma, while the finish has a significant coffee flower aroma, is a taste of coffee full of Latin country style. Its flavor features brown sugar, floral aroma, almonds, black tea, oranges and sweet spices, mild acidity, syrup taste and a good finish.
Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rica was therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports
Costa Rica's solid fruit acid plays an indispensable role in the general blending of espresso beans when it is roasted a little deeper. The main varieties planted in Costa Rica are Caturra and Catuai, which are obtained at a relatively stable price every year, which is very important for roasters. However, we mainly recommend individual products for customers to drink. All beans are strictly screened, which is a negative factor for the aroma of thick texture, which is different from the concentration. Therefore, we are further screening the very fresh and beautiful throat rhyme from the beans of "Specialty Quality". The surface of the tongue is like coffee covered with a sense of concentration, especially sweet and fragrant coffee. so it is not a strong acid is a good Specialty Coffee. If the elements such as the fragrance of flowers or grass, which are different from the thick and thick, are more likely to meet beans with the characteristics of aromatic elements.
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Characteristic fruit structure map of Costa Rican boutique coffee bean producing area
Costa Rican boutique coffee bean production area characteristics of the fruit structure map of the first-class fragrance and sour taste, there is a high evaluation. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially those produced in the high areas of the Pacific coast, which are sour and fragrant, which are the best coffee beans.
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Description of taste and flavor of washed Yejia Xuefei coffee bean grinding scale
Washed Yega Xuefei characteristics taste description coffee beans grinding scale so far the beans have been kept for half a month, the powder of dry strawberry flavor is already quite obvious flavor: dried strawberries, passion fruit, black plum, tropical fruit sweet, fruit wine, brown sugar syrup taste: excellent sweet and sour, bright and refreshing multi-layer baking degree: the defect rate of medium and shallow roasted raw beans is compared with that of sun-baked beans.
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