The processing method of Panama candle coffee beans
Levelup's Ethiopian Sunlight Sidama---Drima Zede Candle Light
Name: Drima Zede Candle Light
Origin: Ethiopia Sidamo
Altitude: 1750-2000
Ethiopian sun-baked beans, candle beans undergo strict supervision and selection, avoiding the annoying soil odor and high rate of bad beans found in common sun-baked beans, and instead highlight the attractive sweetness for which sun-baked beans are known. Candle light charming fruit tone inherited the traditional Egyptian sun given by the charming aroma, without reservation to express the round full aftertaste of a long sweet and just the right stimulating fruit acid
Most of the yejia shefei are washed, and a small number of rare beans are deliberately treated with sunlight, which is also the oldest treatment method. The yejia shefei sold by the quality museum is treated with sunlight.
Drima Zede means "Best Approach" in the local dialect. According to the information provided by the manufacturer, this yejia Shefei is a customized product series developed based on 90+ years of experience. The ancient way of sun drying makes it difficult to obtain pure flavor, but Drima Zede, with the support of 90+ technology, only hand-selects the most mature coffee cherries, and the sun drying process is even more painstaking and continuous stirring to ensure uniformity. The final result is a very transparent and pure palate, with a wide range of cold and hot, fruit, floral and oak aromas that are very attractive
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Comparison between Candle Mang 90 Coffee Flavor and Yega Chuefei Coffee
Candlelight charming fruit tone inherits the charming aroma given by the traditional Egyptian sun, unreservedly expressing round, full, long aftertaste sweetness and just the right fruit acidity. The daily brewing of candles is also quite easy to use, the bean itself is rich in flavor, whether it is fresh dripping or strong Italian cooking, can well show its own flavor. West
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The origin of geisha coffee beans-A brief introduction to the manor and variety cultivation of coffee beans
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. If they are too deep, they will lose the aroma of flowers and fruit acidity. Of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.
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