The taste of rose coffee beans the flavor description of manor treatment
Rose summer coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach, berry flavor and oolong tea unique milk sweetness that most coffee beans do not have. It seems that aroma and taste of this kind of things need to be associated, but the faint smell of tea is obvious to us.
In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of two explosions, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the beans themselves. If they are too shallow, they will produce miscellaneous smells, and if they are too deep, they will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.
The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, compared with the previously rising aroma, it may be slightly mild and subtle in the early stage, and the flower and fruit flavor will gradually increase as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon-flavored fruit). This is a coffee that can be praised by a large number of adjectives, the sweetness of the silk, which is testing the brightness of this coffee, especially when it is lightly roasted.
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Grind scale by describing the price characteristics of sunny Ye Jia Xue Fei coffee beans
Sunburn Yega Chuefei Coffee beans Price characteristics Flavor description method Grinding Calibration Natural Solar method (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. From
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Introduction to the grading system of Bancimagi Coffee beans in Ethiopia
Although the flavor of Bancimaji Gesha estate is different from that of Panamanian Geisha, it is still worth tasting, because tonality is very rare in Ethiopia, and the ever-changing flavor of spices and fruits is worth trying. The story behind the coffee is even more shocking. In short, it is worth tasting! The Ethiopian sun is sour and sweet, and the flavor of the complex ripe fruit is a little bit.
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