A brief introduction to the grinding scale of Columbia Huilan coffee bean by describing the characteristics of taste and flavor
A brief introduction to the grinding scale of Columbia Huilan coffee bean by describing the characteristics of taste and flavor
The coffee produced by a production combination of two hundred and ninety-six families near Bitlid, south of Huilan County, Colombia. The average cultivated area of producers in Bitlid is 2.5ha, and the elevation is about 1500 meters. The soil here is slightly acidic, and the coffee produced will be sweet and refreshing if it is roasted properly. The legendary Colombian traditional method of washing essence is produced here, but now 30% of farmers change to machine peeling and pectin removal using only a small amount of water for processing to protect the environment.
Huilan is planted with a full taste and heavy texture. Huilan Coffee, which has aromas of nuts, chocolate and caramel, and supple and pleasant acidity, is recognized as a boutique coffee. It not only has unique high-quality geographical conditions, but also contributes to the manual selection of Arabica seeds.
In Colombia's coffee bean grading system, supremo is the highest grade, with the largest and fullest grains in Colombian coffee beans, with very few defective beans and sundries, while excelso is the smaller, more common grade. Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor. In Colombia, a small part of coffee comes from the old Tibica or bourbon, which is generally branded by the name of the manor or the name of the processing factory.
In Colombia's coffee bean grading system, supremo is the highest grade, with the largest and fullest grains in Colombian coffee beans, with very few defective beans and sundries, while excelso is the smaller, more common grade. Colombian coffee has a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, sometimes with a touch of red wine flavor and admirable fruit flavor. In Colombia, a small part of coffee comes from the old Tibica or bourbon, which is generally branded by the name of the manor or the name of the processing factory.
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The difference between washing and Solar Flavor of Kenyan Coffee describes the varieties produced by grinding scale
The difference between washing and tanning of Kenyan coffee describes that the flavor of sunburn Yega in the grinding scale production area is much more than that of water washing, the most obvious is the aroma of red wine, if beans and baking are all right, it is simply that the human delicacy is mellow than washing, the front may be a little bitter, the latter has a strong fruit flavor, the key is that there is no lack of Yega Xuefei unique fruit acid in Kenya's northern neighbor.
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