Cuban Crystal Mountain coffee beans that mostly use tanning and water washing.
In addition, we, who could not afford to drink the Blue Mountains, liked to drink the Blue Mountains of Cuba at that time, with large and full grains and a balanced flavor, and it was a kind of coffee that could not be tasted bad no matter how it was made. However, the Blue Mountains of Cuba become more and more expensive with the number of people drinking. . Finally, I have no chance with the poor students!
So, basically, Huang's first impression of Cuban coffee is good.
The coffee grading of the Cuban Coffee Association is very interesting. they divide coffee beans into nine grades according to particle size and flavor.
Raw bean merchants claim that although Altura Lavado beans are smaller than the top crystal mountain, its flavor is comparable to that of crystal mountain, so it is called small crystal mountain. If so!?? (wow, disaster)
However, no matter how much you say, even if it takes up a page full of foam.
I didn't even have a drink.
The most representative is "Cubita Coffee" abbreviated as "Cubita". The Chinese trademark "Amber Coffee" adheres to the principle of perfect coffee, only making single coffee, picking coffee beans by hand, plus washing coffee beans to ensure the quality of coffee. Cubita is like an elegant princess, with the characteristics of nobility, tenderness and grace. The balance is excellent, the bitter taste and the sour taste are well matched, and there will be a smooth, fresh and elegant feeling when tasting. Known as a unique Caribbean flavor coffee, designated by the Cuban embassy
Cuba is like a crocodile crouching in the Caribbean, her tail brushing right on the Tropic of Cancer. Cubans have always been known for their enthusiasm, but they are also very sincere and stubborn. The same is true of their coffee, which has always been carried out in accordance with Arab coffee washing standards, and they have always followed their unique traditional methods to control the roasting process in a very extreme manner. it is necessary to have a very delicious, full-bodied and slippery coffee flavor, and to keep the coffee beans from being overroasted and causing heat.
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The flavor description of Salvadoran coffee beans that inherit the mild quality of Central American coffee.
Charat Nango production area is famous for its outstanding performance in coe events this year. A few years ago, chalatenango was unknown, and some farmers in the area began to grow Pacamara in the 1990s. In 2006, a small farm in the region played in coe with pacamara and won the runner-up in the race with a fascinating flavor. In 2007, a number of farmers in the area
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An introduction to the Nicaraguan flavor description of selected coffee beans from fertile volcanic soil
Selected coffee beans from fertile volcanic soil. With a hint of dark chocolate bitterness and light fruity aromas. It tastes mellow and slightly wild. Weight of each package is about 227g 3% Origin: Nueva Segovia,Matagalpa, Jinotega North, altitude: SHG 800mm 1200 m High altitude varieties: 100% Arabica species (Nicaragua SHG EP), etc.
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