Description characteristics of Danmengqi Sidamo Coffee Flavor A brief introduction to the Measurement results of texture Grinding Calibration Cup
Sitama coffee beans are slightly gray, some places are coarse and some places are fine, the acidity is soft and strong, the alcohol is appropriate, and the sweet and spicy aroma is one of the courtyard coffees in the southern highlands of Ethiopia. It differs from African coffee in that Sidamo has a clear acidity, a smooth texture and a delicate floral aroma
In Ethiopian sun-baked beans, impurities are usually found, such as small stones or foreign objects such as branches, so special attention should be paid when grinding.
Sidamo, like Yerga Shefi, is grown organically and picked manually to ensure the health and flavor of the coffee. It is also worth mentioning that Sidamo coffee has a lower caffeine content, also known as natural decaffeinated coffee.
The average planting area of each small coffee farmer in the Dara region of Sidama Province is about 0.6 hectares, composed of hundreds of coffee farmers, whose planting altitude is nearly 2000 meters, the climate temperature difference is large, and the soil is fertile, providing an excellent growing environment. The beans themselves emit a strong aroma of raisins and fermented wine. Near-brown beans are actually small in size, slender, but they feel solid on the hand. After baking, we find that they have bright berry aromas.
The beans of sun-cured Sidama are yellowish green in color, and the beans are not neat, and common lack of carob beans. In Sidamo's solarium, coffee is placed in hemp mesh racks, and workers take turns stirring it manually in the sun to heat the beans evenly.
Sitama treated by washing is light green, small beans, oval growth, full fruit, good average quality, mellow smell, a drop of mouth, endless aftertaste, with wild beauty. It is elegant and playful, mild and pleasant on the palate, with a strong taste impact with bright lemon acids later, and a distinctive, full-bodied, sweet and pleasant taste
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Costa Rica Faramita Coffee Bean Taste Characteristics Flavor Description Processing Method Taste Characteristics Introduction
Tarrazu in Costa Rican coffee is one of the world's major coffee producing areas, producing coffee with a light, pure flavor and pleasant aroma. Tarasu is located south of the country's capital, San Jos, and is one of the country's most prized coffee plantations. La Minita Tarrazu coffee is locally famous honey treated with Brazilian semi-washed most
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A brief introduction to the flavor and taste of Indonesia's aged Mantenin coffee beans with an inelegant sour taste worn out.
In fact, aged coffee has a long history in Indonesia, because the early shipping is not so developed, it takes quite a long time to transport coffee from Indonesia to other countries. With the passage of time, the water-rich fresh coffee beans are slowly dried, coupled with the sea breeze blowing to add a very special flavor, aged Manning Agedmandheling, which is as sweet as honey.
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