Panamanian Rosa Coffee Flavor description Grinding scale Variety
The cooked beans that have been baked will seem to have some "wrinkles". The beans with this "sexy wrinkles" are all to highlight their original taste and fruit acidity, but if the quality of the raw beans themselves is not high, they will produce some miscellaneous flavors, such as rotten soil, grass and dry taste, which bakers should try to avoid. Baked rose summer has charming lemon and citrus aromas and super sweet honey cream flavor.
The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, the early aroma may be slightly mild and subtle compared with the previously rising aroma, and the flower and fruit flavor will gradually increase with the decrease of temperature, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla, rose flavor gradually fade, lemon flavor can be derived)
Panamanian rose summer grows at an altitude of 1500-1650 meters, and its unique growth environment makes it unique:
Dry aroma: tea, flowers (magnolia, tulips) vanilla plants, milk, black sugar sweet, high-grade champagne and aroma up.
Wet fragrance: apricot, caramel, milk, flower.
Sipping: good oil quality, delicate Lishan special tea feeling, high-end liquor astringent but then turned into a delicate and smooth Body to fill the mouth.
Berry candy and spices are sweet, accompanied by floral aromas, the finish is full of floral aromas, fruit sweetness and body are quite long-lasting, the lower the temperature, the more delicate the acidity.
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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 first, and then continue to dry, so that the moisture content of coffee beans can be dried to 12% Ku13% in only 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, with slightly woody and herbal flavors.
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Introduction to the description of varieties and Flavor of High-quality 90 + Coffee beans
Origin: 90 + Ethiopia Yigacheffe (Yega Snow) producing area. Altitude: 17502000m. Treatment: insolation. Taste characteristics: the palate is thick and heavy, with earthy, dark fruit and a slight citrus taste. Honey kiss Nekisse (Honey Kiss N2 Level 12) derives its name from Nectar from Shakisso in 2009.
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