A brief introduction to the varieties produced by the method of taste treatment for the flavor description of sun-dried Yerjia Shifeiwaka coffee
A brief introduction to the varieties produced by the method of taste treatment for the flavor description of sun-dried Yerjia Shifeiwaka coffee
Most coffee beans are washed with water, but a few peas are deliberately sunburned to enhance their charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique "regional flavor" of citrus and flower fragrance. Caffeine F trees are mostly planted in farmers' own backyards or mixed with other crops in farmland, and the yield per household is not much, which is a typical pastoral coffee. Almost all of the award-winning beans come from the above-mentioned coffee villages and communities.
The coffee flavor treated by water washing is not easy to have wild flavor, and has the characteristics of purity and freshness, which is suitable for light baking; this water washing Ethiopia can reach the highest grade G1, which is already a grade with few defects.
Origin: Ethiopia
Year: 2015
Appearance: 13-15 mesh Grand 1
Raw bean treatment: insolation
Baking: city
Suitable for brewing: hand flushing, siphon, pressure
Brewing temperature: single coffee at 88-92 degrees.
The Italian machine is at 92-93 degrees.
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Description of roasting degree, taste and flavor of Ugandan coffee beans A brief introduction to the treatment of varieties in producing areas
A brief introduction to the roasting degree and flavor of Ugandan coffee beans; Coffee originated in Ethiopia in Africa and then moved to Yemen in the Arab region of the Middle East, so some people call it Arabica. Then it spread to Java, Indonesia, and from there to Latin America. African coffee was previously grown in the Congo, Uganda and other places, for Robster coffee, but also
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A brief introduction to the producing area of Yega Xuefei Coffee by the method of describing the taste of Yega Coffee
Yega Chuefei Coffee is divided into two categories according to the different processing methods of raw beans: category An is the washing method, and the grade standard is set by the American Fine Coffee Association SCAA, which is divided into Gr-1 and Gr-2, the smaller the Arabic numeral, the higher the grade, the G1 Yega Chefe style is distinct, and the citrus flavor and floral aroma blend in the coffee liquid.
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