Flavor description of Nicaraguan Coffee by hand-flushing method A brief introduction to the producing area of taste grinding scale varieties
Flavor description of Nicaraguan Coffee by hand-flushing method A brief introduction to the producing area of taste grinding scale varieties
Nicaragua is mainly divided into four major producing areas, namely, Bosnia and Herzegovina Sub-region (Segovias), Madaguelba / Henodeka region (Matagalpa/Jinotega), Borgo region (Boaco) and Pacific Coast region (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500mur2000, and the coffee produced is the highest SHG (StrictlyHighGrown).
one. The principle of extraction: it is nothing more than water to bring out the coffee substance and leave coffee grounds. The taste in the front of the coffee will be pleasant and bitter behind it. So too much extraction to take out the bitter taste is too exquisite. And what we need to do is to extract all the pleasant taste to avoid the bitter taste (of course, some bitter taste is bad beans or baking problems, which has nothing to do with the cooking problem. We'll talk about it later.)
two。 Bean flavor flavor: the good flavor is pleasant sour rather than hard sweet some nuts (some people like to squeeze out some) floral spices (some spices such as cinnamon) herbal smoking and so on. A bad flavor is everything you feel uncomfortable with.
60% of bean flavor depends on raw beans (variety treatment in producing areas) 30% depends on baking and 10% depends on cooking. But one out of three is a bad one.
The flavor of Central and South American beans: generally speaking, the flavor is relatively regular. The Brazilian coffee is soft and sweet, while the Costa Rican coffee is gentle and supple, with a blend of sour, sweet and chocolate aromas. Panamanian coffee has strong aromas of citrus, jasmine, almond, mango and nectar, with bright acidity and a strong resemblance to Ethiopia's national treasure bean Yega Sheffield. Pacamara coffee has a pleasant spicy aroma, a hint of ginger, sour and fruity. The most important feature of Nicaraguan coffee is its charming almond flavor, which tastes stuffy.
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The Flavor producing area of Ugandan Fine Coffee Bean Grinding scale by the method of describing taste and Flavor
Uganda coffee beans are very suitable for making Italian and other flavors. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free acidity (brightness) (1-10): 8 taste (
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Characteristics of Burundian Coffee Flavor Variety Grinding scale Flavor description region
Characteristics of Burundian Coffee Flavor Variety Grinding scale Flavor description Burundian (Burundi) has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda.
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