Description of the flavor of Salvadoran coffee bean by hand method A brief introduction to the grinding scale of manor varieties produced in different areas
Description of the flavor of Salvadoran coffee bean by hand method A brief introduction to the grinding scale of manor varieties produced in different areas
El Salvador's coffee accounts for 40% of the country's exports, and it is usually picked in November, December and January-March of the following year. The export of raw beans lasts almost all year round.
Coffee is produced in seven of the country's 14 provinces, with the largest number in the northwestern provinces of chalatenango and santa ana. El Salvador produces 100% Arabica coffee, 68% of which is bourbon, which usually grows at an altitude of 1062 Mel 1972 meters. On the other hand, El Salvador has a unique mountain, river and plateau, which provides a suitable environment for the growth of bourbon coffee.
At the same time, El Salvador's suitable temperature, abundant precipitation and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans.
Like other typical island beans, Salvadoran coffee is balanced, soft and good in texture.
There is also a way to make coffee by hand. I used to see only one person doing hand flushing, that is, my master, Ming Zen, whose cloud pot is always clean and transparent, her small coffee cup is always white, and her stainless steel hand pot is always as bright as a mirror. then she has to accurately and subtly grasp the thickness of the powder, the temperature of the water, the characteristics of the beans, the water flow of the hand pot should be fine and continuous, evenly, around the circle. Perfect integration with coffee powder to complete the real essence quenching
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Brief introduction of regional varieties produced by flavor description treatment of Kaddura coffee beans in Colombia
A brief introduction to the varieties of Kaddura coffee beans in Colombia with rich landforms, low latitudes and high elevations, Colombia has excellent conditions for the growth of boutique coffee. The Costa Rican coffee area, located between three and eight degrees north latitude, is a low-latitude coffee belt. It can be harvested twice a year, and ripe coffee can be harvested almost every month from south to north. Large-scale entrepreneurial coffee farmers
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A brief introduction to the producing area of Grinding scale varieties of Brazilian Yellow bourbon Coffee
In the face of this yellow wind, I also joined in the fun, so I got some raw beans from Guangzhou Coffee Salon to try something fresh. On the last night of the National Day holiday, the long-awaited yellow wind finally arrived in Beijing into early autumn. Sooner or later, the coolness could be felt. At the same time, a yellow wind from Brazil was also silent.
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