Costa Rica West Valley Region Coffee Bean Flavor Description Introduction
Introduction of Coffee Bean Flavor description in Costa Rica west valley producing area
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
Aroma: both dry and wet fragrance have obvious "maple sugar aroma", that is, the sweetness of pectin fructose from high-quality shallow baked beans, which is very different from that of caramel; hot aroma concentration is very high, similar to grapefruit, melon can be identified by a little colder or diluted.
Taste: the taste of imported melon is obvious, with a little nutty rhyme, the bitterness is very low, the acidity is general, the mellow thickness is general, and the cleanliness is good; after the cold, the sour taste is a little stronger, the latter part appears a little miscellaneous smell, similar to the fishy grass, and even a little rust. Sweetness is good.
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 have been strictly screened, which is a negative factor for the aroma of thick texture, which is different from the degree of richness. Therefore, we further screen the very fresh and beautiful throat rhyme from the beans of "Specialty Quality".
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The taste of Lazimus coffee beans in Colombia is treated with the degree of grinding.
The degree of Grinding of Colombian Lazmos Coffee beans the varieties of Colombian coffee produced in France are mainly small-grain coffee. Plants are small trees or large shrubs, 5-8 m tall, usually much branched at base; old branches gray-white, nodes dilated, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, tip long acuminate, acuminate
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Flavor description of Brazilian Hilado Coffee introduction to the production area of Grinding degree treatment
In 2003, on the basis of the American (SCAA) Special Coffee Association and conclusion, the SCAA flavor type of coffee will be promoted to the consensus of experts and the exclusion of taste from previous evaluation is now the key. Since then, with regard to the location and assessment of the Serrado Coffee Institute, it has been issued with the same SCAA Kaseru regulations.
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