Unique rainforest environment introduction to the treatment of coffee beans in Lake Titicaca, Bolivia
Flavor: dry aromas of roasted nuts and almonds, soft acidity of orange and white pomelo on the palate, sweet caramel on the whole, smooth texture of nut milk, cleanliness and balance. The herbal aroma of Yuyun is also quite attractive.
Altitude: 3812m
Producing area: Lake Titicaca
Baking degree: medium baking
Treatment: washing
Variety: iron pickup
Producer: tapping Baigabana small farmers
Country: Bolivia (Bolivia)
Production area: Bolivia Yungas Uchumachi No l berto Mamani
Altitude: 1900-2100 m
Baking: shallow baking
Pre-incense: light sour aromas of hazelnut, tangerine peel and Hawthorn
Production: it is recommended that the ratio of gouache to powder is 1:15, the water temperature is 90 ℃, the extraction time is about 2 minutes, and the water in the tail section is not needed.
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Introduction to the taste of Yunnan small grain coffee flower and fruit mountain washed with Arabica at high altitude
Pu'er, Xishuangbanna, Wenshan, Baoshan, Dehong, Lincang and other places in the south and west of Yunnan are all the distribution areas of small-grain coffee in Yunnan. As of January 1, 2012, according to the comprehensive survey of Yunnan Province, the planting area of coffee in Yunnan has exceeded 800000 mu, and the output of coffee beans in this period is expected to exceed 55000 tons. For the future, the blueprints of local governments in Yunnan have also been drawn up:
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The flavor of Kenya's Kam Chu Valley coffee beans with strong fruit acids Description
Kenyan Coffee Bean The Kenyan government takes the coffee industry extremely seriously, and it is illegal to cut down or ring coffee trees here. Kenya's coffee buyers are world-class buyers of premium coffee, and no country grows, produces and sells coffee as consistently as Kenya. All coffee beans
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