Brief introduction of grinding scale by taste treatment for graded flavor description of raw coffee beans in Rwanda
Brief introduction of grinding scale by taste treatment for graded flavor description of raw coffee beans in Rwanda
Score: 89
Raw bean treatment: washing treatment
Variety: bourbon
Grade & appearance: grade A1; .2d / 300gr, 15 Screen
Recommended baking degree:
Slightly deeper baking in the city is the best, but the flavor from urban baking to slightly deeper baking in the whole city is very good, and it is best not to exceed the baking degree of the second explosion.
Rwanda has been growing coffee since colonial times. Although the crops are mainly coffee, the quality of coffee produced in Rwanda is not outstanding, and its status in the coffee world is low, and few people pay attention to it. Most of the coffee varieties grown in Rwanda are bourbon. Rwanda, known as the "country of a thousand hills", has a high-altitude mountain environment, fertile volcanic soil and abundant precipitation, and has a climate conducive to the growth of coffee trees. The advantages of varieties and excellent natural conditions should have produced high-quality coffee, but why the quality of its coffee performance is not satisfactory? The reason lies in the later stage of processing. Improper handling will reduce the quality of coffee and sacrifice a lot of good flavor in vain. Harvesting, planting, treatment, grading, transportation and other links will directly affect the quality of raw coffee beans, in which the lack of control in a certain link will become a stumbling block to good coffee.
The coffee fruit needs to be transported to the processing plant as soon as possible after picking, but due to the lack of domestic facilities, it is unable to deal with the fruit at the first time. The fruits are piled up after being picked, which will continue to develop and accelerate mildew and decay due to lack of ventilation. Rotten fruits will affect the quality of coffee and show defective flavor.
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Description of Grade and Flavor of Colombian Coffee beans A brief introduction to the steps of altitude hand-punching method
Colombian coffee beans grade characteristics flavor description altitude manual step brief introduction to new coffee is called new beans, 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, because the taste and aroma of new beans are relatively rich, and the varieties of Colombian coffee are mainly small.
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