Flavor description characteristics of sun-cured Yejiaxuefei coffee beans treatment of taste producing area
Flavor description characteristics of sun-cured Yejiaxuefei coffee beans treatment of taste producing area
1. Natural solarization (Natural/Dried-in-the-Fruit): the fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence.
The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor.
The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying)
In order to highlight the more obvious flavor and lively acidity of the whole bean, we use shallow baking to bake the beans until the end of the explosion.
However, Maoye 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.
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Flavor description of Burundian coffee beans taste treatment grinding scale producing area
Flavor description of Burundian coffee beans the production area of Burundian coffee: Burundian (Burundi) coffee is now grown only on small farms. Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Flavor: mellow taste, rich aroma, excellent acidity recommended baking
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Characteristics of Panamanian Red Harrier Coffee Red Wine treatment description of Grinding scale Flavor of Manor varieties
Characteristics of Panamanian Red Harrier Coffee Red Wine treatment characteristics of Manor varieties Grinding scale Flavor description Hartman Manor is located in the Balu volcanic area, the soil is nutrient-rich volcanic soil, and the lush virgin forest forms the best shaded cultivation environment. Generally speaking, shaded coffee grows slowly and can brew higher sweetness and bright acidity. While Chiriqui Volcan alpine type
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