Flavor description characteristics and taste of Yejia Fischer washed coffee beans
Flavor description characteristics and taste of Yejia Fischer washed coffee beans
Sun Jie Jia Xue coffee sets a strict standard for collecting red fruits (as a result of coffee trees). Before exposure to coffee fruits, unripe green fruits or defective fruits are removed manually, and then damaged or moldy fruits are removed during the sun drying process. after two weeks, the sugar and essence of the flesh and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the sun. The beans are small and neat, short and round. Ethiopian sun beans are generally G3--G5, but this bean is G2 (I will open a new paste for Ethiopian coffee beans), which is equal to the grade of washed beans, although there are still a few defective beans.
Yega Xuefei is a by-product area of Sidamo province in Sidamo, Ethiopia, located in the northwest of Sidamo, with a mountain with a lake, is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa.
Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers.
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Sidamo Coffee Flavor description Taste Grinding Calibration method Variety producing area
Sidamo Coffee Flavor description Grinding scale method Coffee varieties produced in Sidamo Coffee are grayish in raw beans, thick in some places and small in some places, soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and essence.
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Nicaraguan Coffee Flavor Grinding scale Variety treatment area Manor
Nicaraguan Coffee Flavor Grinding scale varieties to deal with the overall flavor of Latin American coffee is famous for its balance, and all the flavors in the coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee. A good processing process also makes its beans larger and more uniform than African coffee, with a lower defect rate.
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