Taste description method for high temperature brewing characteristics of Nicaraguan coffee beans
Taste description method for high temperature brewing characteristics of Nicaraguan coffee beans
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.
Located in Dipilto, Tianyi Manor grows coffee on 10 plots above 1350 meters above sea level. When Misael Sauceda Olivera, the current owner, inherited the estate from his father, PorfirioSauceda, he planted only two plots of coffee, then slowly acquired farmland from his neighbors to expand to its present size. Thanks to the efforts of the landowner, Tianyi Manor has been shortlisted for COE several times. Tianyi Manor, which continues to improve the quality of coffee and raw beans, was still 24th in 2007, rose to 4th in 2008, and won the runner-up in 2012.
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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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Flavor description of Columbia Linglong Coffee beans texture treatment Grinding scale
Taste description of Columbia Linglong Coffee beans the annual rainfall in the province is distributed in peak shape, with a rainy season from October of that year to May of the following year, and the dry season lasts for June, July and August. However, even in dry months, coffee farmers do not worry too much, as the warm current brought by trade winds from the southern continent meets the cool night.
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