Panamanian Flower Butterfly Coffee Bean washing method proportion Flavor description of taste producing area
Panamanian Flower Butterfly Coffee Bean washing method proportion Flavor description of taste producing area
On the basis of very excellent quality, the very people-friendly price makes this coffee bean cost-effective. What is special about this coffee bean is that it is made up of three varieties, of which 40% are rosy summer varieties, giving this coffee a distinct rosy summer flavor. According to the information obtained, due to the historical reasons of the manor, in order to pursue yield at that time, the early Rosa varieties were mixed with the coffee trees of Kaddura and Kaduai, and in order to facilitate picking, coffee farmers did not reclassify them, but directly mixed the three varieties. After that, as Rosa rose to fame and the price soared, the processing plant began to carry out fine washing treatment for such a coffee bean.
In the land of Pokuit, there is a bean with a high performance-to-price ratio. And it has a very beautiful name-Flower Butterfly. She has 40% high-quality Rosa pedigree, which is composed of Rosa, Kaddura and Kaduai. It is planted in the Baru volcano region of Pokut and grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. Panama's special local microclimate leads to abundant rainfall in this area, and a large temperature difference between day and night, coupled with the unique volcanic rock and soil of the volcanic area, as well as meticulous harvesting and fine treatment. It makes this coffee perform well in terms of richness, acidity and floral aroma.
Generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the endocarp of the coffee beans, and the natural yeast will decompose the sugar in the mucus. This process is called fermentation. After the fermentation is completed, move the coffee beans to the sun field to dry. In the process of drying, you need to constantly turn the coffee beans to ensure the uniformity of the drying. Finally, the shell is kept in the warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.
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Description of Coffee Culture and Flavor in Ethiopia and varieties planted at altitude
The description of the cultural flavor of Ethiopian coffee and the ritual of planting Ethiopian Buna (coffee) at altitude is a long process, with an average of about 1.5 hours. The ceremony, which takes place every day, aims to come to the conclusion that it may be a marriage proposal or a mediation of family conflict. The first is roasted coffee beans. When the coffee beans are roasted, the woman
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A brief introduction to the producing area of Ethiopian coffee beans by taste and flavor description method
Brief introduction to the producing area of Ethiopian coffee beans grown on the plateau of 4900-5900 feet (Wollega province) above sea level in Western Ethiopia, north of Jima, most of them are wild, with an annual output of about 500000bags/60kg, and most of them are exported to G5/G4. The beans are larger and longer than Longberry, with a little brown in green, similar to the taste of jasmine tea, bitter, and lack of upsurge.
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