Grinding scale for describing the characteristics of taste and flavor of Brazilian Hilado coffee
Grinding scale for describing the characteristics of taste and flavor of Brazilian Hilado coffee
Now the well-known coffee producing area of Syrador, also translated as Serrado, belongs to the undeveloped wasteland more than 30 years ago. The soil and climate characteristics of Serrado are inherent. It cooperates with the local agricultural technology of Serrado to overcome the harsh natural environment and transform the cultivation of coffee, which has been gradually abandoned, into a high-quality harvest, thus becoming the pillar of the local economy. In recent years, Brazilian soft bean aesthetics has replaced the traditional impression of Brazilian mild coffee, good Brazilian coffee should reflect the slightly sweet nuts and low acidity, and have a good consistency and mellow feeling.
Brazilian coffee characteristics:
For Brazilian coffee, it tastes mild and smooth, low acidity, moderate mellow, and a hint of sweetness. all these soft flavors are mixed together, and to distinguish them one by one is the best test for the taste buds. This is also why many Brazilian coffee fans like this kind of coffee.
In Hirado, in addition to the unique soil and climate, there is also a special phenomenon, that is, when you grow coffee near, you will always find one or two farms where livestock are raised. The existence of the farm is the characteristic of the structure of the Sirado agricultural community. The weeds in the coffee fields are a good feed for livestock, and the manure of livestock on the farm is the high-quality organic fertilizer for coffee trees. The whole ecological environment is balanced, so there are often traces of small animals and earthworms on the ground, and the farms and ranches near the coffee growing areas are one of the typical landscapes of the Hirado coffee producing area.
Brazil's Syrador coffee is synonymous with high-quality coffee. In 2005, the high-quality Arabica coffee harvested in Sirado was officially certified as "Sheila Coffee" by the Pakistani government according to international standards and claimed to be recognized. If you want to use the title of Syrador in the region, you must pass the certification test and production quality. The evaluation of raw beans should include certification of producing areas, elevation of production areas, identification of varieties, best soil, best agricultural technology, etc. to meet these conditions, and in terms of quality, beans score more than 75 points through the evaluation method of SCAA before they can be called Syrador.
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Taste grinding scale for flavor description of Nicaraguan coffee beans by hand
Nicaraguan coffee beans hand-made flavor description Nicaraguan coffee with excellent grinding scale is among the highest in the world, it is mild and delicious, moderate granules, very fragrant. In many countries, coffee production has been seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. And then there's
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Flavor characteristics of Nicaraguan coffee beans taste treatment grinding scale producing area
The flavor characteristics of Nicaraguan coffee beans the processing method of grinding scale produces a certain sweetness, no obvious sour taste, a little chocolate and dried fruit taste in the aftertaste, and the fruit acid can be felt as the temperature drops, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. Suitable for not liking sour coffee, like
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