Description of Grade and Flavor of Colombian Coffee beans A brief introduction to the steps of altitude hand-punching method
Description of Grade and Flavor of Colombian Coffee beans A brief introduction to the steps of altitude hand-punching method
New coffee is called "new bean", which refers to the coffee raw beans harvested that year. The raw coffee beans produced the year before are called "old beans". The raw beans harvested in earlier years are called "old beans". Only the new beans produced in that year are high-grade products, because the taste and aroma of new beans are relatively rich.
The main varieties of Colombian coffee are small grains of coffee. Plants are small trees or large shrubs, 5-8 m tall, usually much branched at base; old branches gray-white, nodes dilated, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, apex long acuminate, acuminate part 10-15 mm long, base cuneate or slightly obtuse, rarely rounded, entire or shallowly wavy, both surfaces glabrous, with or without pits in lower vein axils
Colombian coffee is divided into more than 200 grades, the regional coffee is very strong. Columbia beans take the SUPERMO as the highest grade, followed by the EXCELSO, but only selected coffee of more than 18 beans (18cm 64 inches in diameter) can be included in the selection. Colombian coffee has a balanced flavor and a smooth taste, just like a gentleman in coffee. It has a wide range of producing areas, but the coffee in the central mountain area is the best and has a thick texture, with medellin, armenia and manizales as the most famous producing areas.
Personally, due to people's preferences and taste are different, grading can not fully show the flavor of coffee, it is more about the quality of coffee, so the level of coffee is not very important to me. I don't think we can know until we taste the good coffee. Moreover, domestic coffee stores usually do not mark the grade, can only see Colombian coffee, Mantenin coffee, Kenya coffee and so on, but do not see the grade. So, taste is the last word.
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Sidamo Coffee Flavor description, Taste characteristics, treatment method, Grinding scale
Sidamo Coffee Flavor description Taste treatment method Grinding scale is produced by the Sherisa Cooperative near Dilla town. The cooperative was founded in 1976 and is now a member of the SCFCU of the Sidamo Farmers' Cooperative Union. We have screened the coffee again, and the selected batch has excellent flavor, which tends to honey, citrus and coffee flowers.
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Brief introduction of grinding scale by taste treatment for graded flavor description of raw coffee beans in Rwanda
Introduction to grinding scale method for graded flavor description of Rwandan coffee raw beans: 89 raw bean treatment: washing treatment varieties: bourbon grade appearance: grade A1; .2d / 300gr, 15 Screen suggested baking degree: urban roasting is the best, but the flavor from urban roasting to urban roasting is very good, and it is best not to exceed the second baking degree of Rwanda self-colonization.
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