A brief introduction to the Flavor description and Taste Origin of Erica Coffee beans in Ethiopia
A brief introduction to the Flavor description and Taste Origin of Erica Coffee beans in Ethiopia
Washing and tanning treatment can be described as hue in the impression. Washed coffee beans are relatively light-toned flavor, light-toned floral flavor, light-toned citrus citric acid, light-toned sweetness; sun-treated coffee beans are darker tones, with darker tones of apricot blossom, darker tones of ripe fruit, and darker tones of brown sugar honey. The two Yega Sheffield with such a strong contrast are really fascinating.
Yega Xuefei is produced at the Kebel Aricha processing plant, where there are about 650,700 small coffee farmers who send ripe coffee berries here for processing in exchange for cash. After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.
Sun Yega Chuefei Aretha G1 in order to highlight the more obvious flavor and lively acidity of the whole bean, they baked the beans lightly and baked to the end of an explosion. However, the editor personally prefers the flavor of dense beans, and the acidity is stronger, but baking to the end of the explosion will make the flavor of the whole bean more complete, sweetness and finish rhyme more beautiful, for the sake of overall balance. I really have to sacrifice a little bit of acidity.
Yejia Xuefei is actually more common to use the traditional washing method to show her beautiful taste. Yega Xuefei, which is washed with water, has a clean and light taste, with a very strong aroma of jasmine and citrus citric acid.
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The difference between Kenyan Coffee washing and Solar exposure-Honey-treated Coffee beans
The difference between Kenyan coffee washing and sun washing-honey-treated coffee beans sunwashed [Sidamo]: coffee raw bean green is grayish in some places, thick and small in some places, soft and strong acidity, mellow and sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity and smoothness.
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A brief introduction to the flavor description of Yunnan small-grain coffee planting technology and price
Yunnan small grain coffee planting technology price how to brew flavor description coffee is a kind of 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 one
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