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 description of Grinding scale Flavor of Manor varieties
Hartman Manor is located in the Balu volcanic area, the soil is nutrient-rich volcanic soil, the lush virgin forest forms the best shaded cultivation environment, generally speaking, shaded coffee grows slowly and can brew higher sweetness and bright acidity. The Chiriqui Volcan alpine microclimate has also become an excellent basis for the growth of Hartman coffee.
The origin of the "red wine treatment" comes from its treatment process, and the "red wine flavor treatment" is named from its treatment results-full alcohol thickness, red wine fermentation flavor, low acidity and excellent sweetness. (The result is a more full-bodied, slightly winey, sweeter coffee with less acidity.)
The fermentation method can be controlled to monitor the fermentation degree by controlling the PH value. In order to achieve predictable results, and consistent production of each batch.
Origin information: Cundinamaca province, eastern foothills of the Colombian Andes. It is planted at an altitude of 1800mi 2000 meters, the average temperature is 16 °, the density of raw beans is high, and the requirement for baking is high.
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Flavor description characteristics of sun-cured Yejiaxuefei coffee beans treatment of taste producing area
Flavor description characteristics of sun-cured Yejiaxuefei coffee beans taste production 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.
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