Flavor description and taste treatment of Sumatra Lindong coffee beans
The local "wet planing method" is that when the bean is moist and soft and the moisture content is as high as 30%-50%, the seed shell is shaved off before drying, so that the moisture content of coffee beans can be dried to 12%, 13% in two to four days, which greatly shortens the drying time, and the fermentation period and sour taste of coffee beans are greatly reduced, but the thick thickness is increased, with obvious caramel and fruit aromas, slightly woody and herbal flavors. This is the classic "regional flavor" of Sumatran coffee.
Mantning's leaping micro-acid is mixed with the richest aroma, allowing you to easily taste the lively factor in the mild fragrance, and its outstanding taste confuses many suitors. In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor
■ Indonesia has 17000 islands, of which about 6000 are inhabited.
The main cities of ■ are the capital Jakarta (population 8.8 million), Surabaya (population 3 million), Medan (population 2.5 million), Bandung (population 2.5 million), and the other 3 million people in the surrounding areas.
The distribution of the ■ national economy is 14.6 per cent in agriculture, 45 per cent in industry and 40.4 per cent in services (estimated in 2004).
■ agricultural products include: Rice, cassava, peanuts, rubber, cocoa, coffee, palm oil, poultry, beef, pork, eggs
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What is the treatment of Panamanian butterfly boutique coffee beans with high sweetness?
Panamanian butterfly, 40% rosy summer makes its flavor main axis show citrus, bergamot, honey and floral flavor; light baking, gorgeous production style recommends hand flushing, emphasizing sweetness and smoothness, it is recommended that smart cup produce dry aroma overflowing after grinding, very rich, very clear flower and fruit aroma. The first smell, there is a very obvious fruit-like sour taste, fresh and refreshing. Green apple
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Panamanian Rosa Coffee Flavor description Grinding scale Variety
The cooked beans that have been baked will appear to have some wrinkles, and the sexy wrinkled beans are all to highlight their original taste and fruit acidity, but if the quality of the raw beans is not high, they will produce some miscellaneous flavors, such as rotten soil, grass and dry taste, which bakers should try to avoid. Baked Rosa has charming lemon and citrus aromas and super sweet honey cream roses.
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