El Salvador Elephant Bean Coffee Bean from San Leticia Manor
El Salvador Elephant Bean Coffee Bean from San Leticia Manor
Fragrance: sweet flower scent (jasmine, lavender, coffee blossom,) 4 Coffee 6
Sweet orange flavor (lemon orange orange) 1 Candle 6
Sweet berry (cherry, apricot, strawberry), almond, peanut, barley, corn, sugar
Dark chocolate, Swiss chocolate.
Anjing Coffee Manor divides its raw beans into four grades: Paloma,Ilana,Cosima,Marabella, in which Marabella is commonly known as oversized raw beans like beans. All coffee in Anjing Manor has been tested by TAF Department of Health for no pesticide residues and caffeine 0.399 (g/kg) (naturally grown low-caffeine beans).
The flavor is full, with both bright sour and rich spice sweetness, apricot, vanilla, mint chocolate, pineapple, citrus, caramel sweet and other variety of taste changes, worthy of the best beans!
Although the size of elephant beans is large, they are soft beans. Most people have a bad impression of it, but in fact, the elephant beans at higher elevations have a special flavor and soft fragrance (because the fruit at high altitude is less fruiting and nutrients are more concentrated), but the production capacity is very low and the economic benefits are not enough. in addition, the large fruit is not easy to wash or semi-washed, so the farmers are not willing to plant high-yielding Kaddura or Kaduai one after another. When baking elephant beans, due to the large and low density of the beans, it is appropriate to use low heat if they are baked in a traditional semi-direct fire style; if they are baked in hot air, they must be baked in a small amount, lest the hot air can not blow the elephant beans, unable to tumble and appear black focus.
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Flavor description of St. Louis coffee beans treated with Costa Rican yellow honey
The flavor description of Costa Rican yellow honey treated St. Louis coffee beans produces regional aromas: both dry and wet aromas have distinct maple syrup aromas, that is, the sweetness of pectin fructose from high-quality lightly baked beans, which is very different from that of caramel; the hot smell is very high, similar to grapefruit, a little colder or diluted to identify melons. Taste: the taste of melon is obvious in the mouth, with a little nut.
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What is the reason for the low sour taste of Ugandan coffee beans
What is the reason for the low sour taste of Ugandan coffee beans? low mold coffee beans 1. Protect the next generation: reduce exposure to carcinogenic chemicals such as pesticides and herbicides. two。 Prevent soil exhaustion: according to the soil Conservation Society, soil loss is seven times higher than recovery since chemicals are used and plants that nourish the soil are destroyed. 3. Energy Saving: suitable for Modern farming
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