Yunnan Coffee Bean Flavor Description Growing Environment Taste Treatment Method Production Area Variety Introduction
Description of Flavor of Coffee beans in Yunnan A brief introduction to the varieties produced by planting environment and taste treatment
Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee usually opens at 3: 5 in the morning and blooms at 5: 00 to 7: 00.
Small-grain coffee is suitable for growing in the mountains at an altitude of 800 to 1800 meters. If the altitude is too high, it will taste sour, and if it is too low, it will taste bitter. Small grains of coffee are mostly planted in dry and hot valleys about 1100 meters above sea level, so they are moderately sour, rich and mellow. Many areas of Yunnan have a unique environment suitable for the growth of small seed coffee, and the quality of small seed coffee produced is excellent.
Although the environmental problems of coffee cultivation can reach the standard of hot areas, they are far away from the equator, evaporation, large-scale coffee cultivation in Yunnan is less than 1100m above sea level, the severe drought in Yunnan in recent years, and the frost period in the producing areas, and so on, all make coffee planting can not be guaranteed normally, which directly affects the quality of coffee production. As for other processing problems, not to mention the quality of farmers, tea farmers drink tea for generations, but farmers may not have had coffee in their lives.
Yunnan small grains are full-bodied and well-balanced, with charming soft acidity and faint sweetness. Full city baking is recommended. Brewing method: siphon coffee, mocha pot and Italian espresso are all good choices. Espresso (double) is specially recommended, and you will have unexpected surprises.
According to reports, in 1892, French missionary Father Tian used coffee fruit to breed the first coffee tree outside the church, and then cultivated more coffee trees and planted them around the church. Since then, the village of Zhukula began to grow coffee, and the village has been surrounded by coffee trees ever since. Qi Guanghui and Li Fusheng, the two oldest elders in the village, are both in their eighties this year, and together they have witnessed the formation of the oldest coffee forest in China.
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Brief introduction of Grinding Calibration varieties of hand-made Colombian Coffee with Flavor description method
A brief introduction to the varieties of hand-made Colombian Coffee with Flavor description and Flavor description if filter paper is used, caffeine and caffeine will be filtered out, which is one of the three substances that are most harmful to health in coffee. The rest of the caffeine is actually the least harmful, and the right amount of caffeine has some benefits. This comparison, so even though ESP reduces caffeine by reducing the amount of powder, hand flushing
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The processing method of Yunnan Tieka Coffee beans description of Flavor of varieties produced by Grinding scale
Yunnan Tieka coffee bean processing method grinding scale variety flavor description of the variety, also known as the old variety of small-grain coffee, its yield is less, cultivation is difficult, so the price is much higher than ordinary small-grain coffee. Tibica coffee, native to Ethiopia and southeastern Sudan, is the most widely cultivated variety of coffee in the Western Hemisphere. The plants are strong, but not light-resistant, in Hawaii.
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