Description of taste and flavor of Salvadoran coffee beans grinding scale treatment
Description of taste and flavor of Salvadoran coffee beans grinding scale treatment
El Salvador's coffee accounts for 40% of the country's exports, and it is usually picked in November, December and January-March of the following year. The export of raw beans lasts almost all year round. Coffee is produced in seven of the country's 14 provinces, with the largest number in the northwestern provinces of chalatenango and santa ana. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, which usually grows at an altitude of 1062 Mel 1972 meters. On the other hand, El Salvador has a unique mountain, river and plateau, which provides a suitable environment for the growth of bourbon coffee. At the same time, El Salvador's suitable temperature, abundant precipitation and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Salvadoran coffee, like other typical island beans, is well-balanced, soft and good in texture.
El Salvador is washed beans, medium-shallow baked, warm and smooth, smooth entrance, sweet and sour mellow thickness are very regular, do not have too prominent flavor characteristics, so do not leave much impression. But the flavor of tanning El Salvador becomes very recognizable and amazing. After grinding, the dry aroma gives off a pleasant tropical fruit aroma, followed by steaming, extraction, and until the end, a steady stream of jackfruit aroma. As soon as the extraction was over, I couldn't wait to take a sip, strawberry, brown sugar, faint spice, and then two more sips.
Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has a beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.
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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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Flavor description of Sidamo Lion King Coffee beans texture treatment Grinding scale
Flavor description of Sidamo Lion King Coffee beans the flavor of grinding scale is obtained from the process of sun treatment. In the process of turning a coffee fruit (Cherry) into a coffee raw bean (Green Bean), two different methods are commonly used: washing and tanning. Because the sun method is to put the coffee fruit there to dry, the beans have a more complete natural mellow flavor, and are brought by fermentation.
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