A brief introduction to the Variety producing area of Xidamoyejia Coffee Coffee by Flavor description
A brief introduction to the Variety producing area of Xidamoyejia Coffee Coffee by Flavor description
Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding: 3.5 degrees, water temperature: 90 degrees
The unique fragrance of Yirgacheffe comes from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world. It is rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa.
Yirgacheffe-belonging to Sidamo Province, located on the eastern edge of the Great Rift in East Africa, with complex topography, rich water resources and fragrant flowers, it has been a wetland since ancient times. Yejasuffe means "Let's settle down in this wetland". The residents believe that the legend of the Garden of Eden took place here.
Baking degree: light to moderate-moderate.
Yega snow coffee has always been famous in the eyes of coffee connoisseurs around the world. Rare washed high-quality Elaraby plus coffee, suitable for all degrees of baking, perfectly presents a fresh and bright aroma of flowers and fruits.
Yejaschefine is the representative of East African boutique coffee (specialty coffee). It has a very special and unusual aroma of citrus fruit and flowers, which makes it one of the most distinctive coffee in the world.
- Prev
A brief introduction to the Variety producing areas of Brazilian Yellow bourbon Coffee Flavor description by half-sun treatment
A brief introduction to the producing areas of Brazilian Yellow bourbon Coffee Flavor description half-sun treatment the researcher adopts the yellow bourbon Hiradou manor sun treatment, which has a lively coffee flavor, such as acrylic, honey, nut and so on. There is a faint aroma of flowers and fruits on the entrance, followed by a chocolate flavor, which is very rich in layers, because the ripeness of this variety of coffee is more balanced.
- Next
Costa Rica Tara Beads Coffee Bean Flavor Taste Characteristics Raisin Honey Processing Mozart Coffee Bean Introduction
The characteristics of Costa Rica Tara beads coffee beans taste processing method Flavor description of the use of equipment: Philharmonic pressure, about 20 seconds filter press, 88 degrees water temperature, moderate to medium fineness grinding, water powder ratio 12:1, this Philharmonic pressure product let me surprise, not inferior to the success of the siphon pot. Dry and wet aroma are quite strong,
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?