Flavor characteristics of Nicaraguan coffee beans taste treatment grinding scale producing area
Flavor characteristics of Nicaraguan coffee beans taste treatment grinding scale producing area
In the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit taste, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. Suitable for people who don't like sour coffee, like balanced taste and sweet taste.
Nicaraguan coffee is rich in purity and fragrance. The right balance of acidity and bitterness is regarded as top grade in the eyes of international coffee connoisseurs.
However, Nicaragua is one of the poorest and backward countries in the world, with backward production methods and management concepts, coupled with the freedom of the Latin American people, poor coffee production and shipping quality, or no sense of time. Therefore, Cafe Nor has a Danish professional manager, Frederick, resident on the farm, living with coffee farmers to produce coffee, ensuring the quality of coffee beans and shipping on time, so that Chinese people can enjoy high-quality Nicaraguan top coffee.
"the heavier the beans, the better the quality, so they precipitated at the bottom of the sink a long time ago. What floats to your side, we call it butter grade, which is used to make instant coffee! The best, on my side, is for the competition, followed by boutique and commercial drinking with local people. "
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Grinding scale for describing the characteristics of taste and flavor of Brazilian Hilado coffee
Brazilian Coffee Coffee characteristics, Taste and Flavor description method Grinding scale Hilado producing area: now the well-known coffee producing area, also translated as Serrado, was an undeveloped wasteland more than 30 years ago. Serrado soil and climate characteristics are inborn, the concept of modern agriculture and Serrado local agricultural technology cooperation to overcome the harsh natural environment.
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Taste description method for high temperature brewing characteristics of Nicaraguan coffee beans
High temperature brewing characteristics of Nicaraguan coffee beans taste description taste treatment method in medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit flavor, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. Suitable for not like sour coffee, like the taste
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