Costa Rican Yellow Honey Coffee Taste Flavor Description Characteristics Grind Scale
Grinding scale for describing the taste and flavor of Costa Rican yellow honey coffee
Costa Rica in order to strengthen the export of high-quality coffee to Europe, America, Japan and other countries. Just began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee. And in order to make the coffee have better quality and characteristics, we adopted the popular honey treatment method in recent years to change the reputation of poor quality coffee.
Juxtaposed with the two traditional treatment methods, water washing and sun treatment, honey treatment has become a unique method in coffee treatment. The taste difference between honey treatment and water washing treatment: higher sweetness, higher sugar content and higher alcohol thickness than water washing (under the premise of the same baking degree comparison
After the red coffee fruit is dried, the dried pectin can be easily separated from the seed, or after it is fermented in a pool, the fermented pectin is also well separated, so there is a sun or water washing method for raw coffee beans. The early goal was to remove the pectin and dry it to a certain moisture content for storage and use. Later, people found that pulp and pectin had a great influence on the flavor of beans, so some new and unique methods for the treatment of raw beans came into being.
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Colombia Huilan nectar coffee beans taste grinding scale production area
In the eyes of many coffee drinkers in the country, Huilan seems to represent the high-quality coffee of Colombia. Huilan, or Huila, is one of the important coffee producing areas in Colombia. Some bean merchants translate into Huilan or Huilan, or Uila Ulahura, is actually the same thing, that is, the transliteration of Huila. Huilandi
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Characteristics of Panamanian coffee beans, taste and flavor description of the production area
The characteristics of Panamanian coffee beans describe the taste and flavor of Panamanian coffee beans the geographical advantage of Panama is that it has many distinctive microclimate areas suitable for coffee cultivation, and Panama also has many persistent and professional coffee growers. This means that there will be a lot of very good coffee in Panama, but these coffees are often associated with high prices as coffee commodities.
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