Introduction to the Flavor description method of Yejia Coffee Cochel G2 Coffee
Introduction to the Flavor description method of Yejia Coffee Cochel G2 Coffee
Kochere Cochel is located in southwestern Ethiopia, 25 miles north of the famous town of Yega Chefen. The production model is based on local small farmers sending production batches to cooperatives for unified processing. About 100000 people in the local village of Chalalacktu depend on coffee for a living, and related production activities have become their main source of income. Because of the benefits brought by coffee production, the local standard of living is much better than that of many Ethiopian villages.
Africa is the hometown of coffee. Coffee trees are likely to be found in Ethiopia's KAFFA province. Later, batches of slaves were sold from Africa to Yemen and the Arabian Peninsula, and coffee was taken everywhere along the way. To be sure, Yemen started growing coffee in the 15th century or earlier. Although Arabia had the busiest port city in the world at that time, it banned the export of any seeds. This barrier was finally broken through by the Dutch, and in 1616, they finally smuggled the surviving coffee trees and seeds to the Netherlands and began to grow them in greenhouses.
Yejia Xuefei G2 washing
Ethiopia Yirgacheffee G2
Flavor key words: lemon
Baking: shallow baking
Treatment: washing
Altitude: 1600-1800m
Size of bean grains: 16-17 mesh
Producing area: Cochel, Ethiopia
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A brief introduction to the flavor description varieties of Yejiaxuefei aricha coffee beans by taste treatment
A brief introduction to the flavor of aricha coffee beans: category A: the grade of washing treatment is set by the American Fine Coffee Association (SCAA). The smaller the Arabic numeral, the higher the grade B: coffee beans used in our store, sun-treated raw coffee beans, grade Gr.
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Grinding scale of St. Louis coffee beans treated with Costa Rican yellow honey
Costa Rican yellow honey treatment St. Louis coffee beans grinding scale yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, the maximum light drying, lasting about 8 days to achieve a stable water content. Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces the time spent in direct sunlight, even using
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