Description of the flavor of the oldest native variety and elegant tin card boutique coffee beans
Yunnan Organic Iron pickup Coffee is the oldest variety in Yunnan. In 2011-12, the annual output of the bean in Yunnan was only 30, 000 tons, which is very rare. More than 15 mesh, altitude: 1200 meters above, fruit acidity: strong, characteristics: fresh coffee in this season raw beans, mellow, delicate and lubricated taste, good acidity and personality. Growing on Gaoligong Mountain in Lujiangba, Baoshan, Yunnan Province, natural high-quality coffee uses a variety of natural technologies to ensure the growth of coffee trees, because the natural ecological environment is the goal of organic coffee consumers. Quenching suggestions: hand cup, siphon pot, mocha pot; baking degree: medium
Later, I went to the village of Zhang Bao's younger brother in another mountain. Several hills nearby are coffee gardens in their village, but at present there are only two mu of old varieties in the village. Fortunately, this family still looks very healthy because of its good management, and it is still in the harvest period. I saw the ripe red fruit of coffee. After discussing with the owner, we decided to buy back 10 kilograms of raw beans and taste them. The fruits just picked at the end of last year are still preserved in the warehouse in the form of shell beans. The next morning we shelled and processed together. After shelling, there were 18.5 kilograms of raw beans of different sizes. There were many broken beans, adzuki beans and bad beans. After drying, there were still many defective beans, so we chose them by hand on the spot. By the time the final selection was made, there were still nine kilograms of qualified ones left-- and by this time most of the morning had passed.
Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. The top leaf of Tibika is red and bronze, which is called red top coffee. Tibika belongs to Arabica.
The biggest thing that bourbon and Tibica have in common is that they must have shade trees to protect them from the sun. If these two ancient varieties are unshaded trees, they will not be conducive to growth and flavor development.
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Introduction to the main flavor characteristics of high-quality Colombian Cauca boutique coffee beans
The main flavor characteristics of high-quality Colombian cauca boutique coffee beans introduce that the biggest difference in climate between Cauca and other producing areas is probably the relatively large temperature difference, with a daily average temperature of 11 ℃ and a daytime average temperature of 18 ℃. The temperature difference between day and night is an important factor in forming high-quality coffee. Low temperatures at night and relatively higher elevations slow the growth of coffee, causing coffee seeds and coffee
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Nicaragua coffee beans brewed at high temperature, the flavor will not taste better
Nicaragua coffee beans brewed at high temperature flavor will not taste better processing: honey processing varieties: red bourbon flavor description: chocolate, red fruit, juice, balanced medium body in a purely natural growing environment, using more complex operations to maintain the delicate aroma and taste of coffee; produced in northern Nicaragua between Matagalpa and Jinotega
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