The treatment of Panamanian Pokuit Coffee beans Grinding scale Flavor describes the producing area
The treatment of Panamanian Pokuit Coffee beans Grinding scale Flavor describes the producing area
Panama's geographical advantage is that it has many distinctive microclimate areas suitable for coffee cultivation, and Panama also has many persistent and professional coffee growers. This means there will be a lot of very good coffee in Panama, but these coffees are often associated with high prices.
Basic information about Poquet Classic Coffee beans:
Local basic climate: rainy season May-December, dry season January-April
Soil characteristics: volcanic rock soil
Raw bean treatment: full washing, sun drying or machine drying
Raw bean level: SHB very hard beans
Coffee varieties: iron pickup, Kaddura, Kaduai, bourbon
Harvest and export time: October-December harvest, November-May export
Cup test features: outstanding sweetness, smooth taste, with aromas of lemon and milk chocolate, with nutty flavors such as walnuts in the back.
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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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The Flavor description of Yunnan Tieka Coffee beans
The overall quality of Yunnan coffee is better than Brazilian coffee and similar to Colombian small grain coffee. Liang Houfu, a famous news critic in the United States, wrote that the best origin of coffee in the world is in Yunnan, and the coffee produced in Yunnan is very enjoyable when it touches the tongue. Yunnan coffee producing area is located between latitude 15 and Tropic of Cancer, with most areas above sea level.
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