Grinding scale of Ethiopian Sidamo Coffee Bean by Variety and Flavor description
Grinding scale of Ethiopian Sidamo Coffee Bean by Variety and Flavor description
Sidamo G2, Ethiopia (Ethiopia Sidamo G2): the Sidamo producing area is located in the south of Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated between elevation 1400m-2000m. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. The largest town in Sidamo is Hawassa, which has developed rapidly in recent years. Many modern restaurants and hotels have been set up, and it is also an important distribution center for coffee exports. Cedamo's coffee flavor is very diverse, different soil types, microclimate and countless native coffee species, resulting in obvious differences and characteristics of coffee produced in each town.
The main growing area of Sidamo coffee is located around the Great Rift Valley (Great Rift Valley) of East Africa, with an annual output of about 225000 bags / 60kg.
The flavor of water-washed coffee is not easy to have wild flavor, and has the characteristics of purity and freshness, which is suitable for the baking degree from City to Full City. In some Ethiopian water-washed coffee beans with excellent nature, obvious rising lemon, citrus essential oil, jasmine, honey and so on can be detected, with obvious sour taste and mellow feeling.
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A brief introduction to the taste treatment method of price and flavor description of Arakabi coffee beans
A brief introduction to the method of describing the taste of Arabica coffee beans; coffee made from Arabica beans is of higher quality and tastes different than other commercially grown coffee varieties (such as Robusta). And the caffeine content of this kind of coffee is also low. The traditional processing method is to harvest coffee berries manually, peel them on the same day, and use hand-selected coffee beans.
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Characteristics of Panamanian coffee beans A brief introduction to the method of grinding and calibrating the flavor description of the producing area of Panama coffee beans
Brief introduction of Panamanian coffee bean flavor description grinding scale treatment method 1. Panamanian jadeite geisha first exhibited amazing fragrance in 2004. Its orange fragrance and deep caramel aroma dominated the big cup test competition, and its price doubled. Set off an upsurge in the cultivation of geisha in Central and South America, but also opened up new flavor areas of Central and South American coffee. 2. Bourbon pointed body Bourbon pointed body unique litchi flavor and orange
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