Coffee Knowledge Lists
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What are the three best producing areas in Costa Rica? What is the difference between the three major producing areas?
The western valley (West Valley) is one of the seven producing areas in Costa rica. It ranks with Tarazu and the central valley as the three best producing areas, with an elevation of about 700-1600 meters. The annual coffee season is from October to February. The poor high temperature, coupled with fertile soil, is very suitable for coffee cultivation. The scenery of the western valley is very beautiful, and the area is divided into six sub-areas around
2020-06-30 Costa Rica three the best producing area what is it three big different west valley -
Teach yourself how to start baking beans. Is the quality of each batch of coffee beans in the same producing area the same?
Many people report that it is difficult to buy cheap practice beans, and it is no wonder that cheap beans are mostly classified as commercial beans. At present, [so-called boutique coffee] is popular, and under vigorous promotion, [so-called commercial beans] are naturally reviled. It seems that the use of [so-called commercial beans] is not very honorable. However, judging from the output quality of the so-called boutique coffee baking industry at present, it seems that it is not so.
2020-06-30 Self-study baked beans should how start the same producing area coffee beans each batch quality -
How does the moisture content of raw coffee beans affect coffee roasting? What are the ways of roasting coffee beans?
In every stage of the coffee industry chain, the moisture content of raw beans must be reduced to avoid defects and defects caused by moldy raw beans. Proper preservation can even improve the value of raw beans. Ensuring proper drying of beans is important to optimize their quality potential and to minimize the possibility of problems. The role closest to the end of the supply chain, the bean baker, has two tasks to control the moisture content.
2020-06-30 Coffee raw beans moisture content how influence roasting coffee beans ways several -
Introduction of Harappa Coffee production area in Guatemala characteristics of Pana Manor Honey in the treatment of Geisha Coffee beans
Harappa is located between Farhanis and New Oriental. Twenty years ago, no one believed that coffee could grow in this area. Farmer Abel Valladares (owner of Pina Manor) is an agronomist who believes that the microclimatic conditions on the Harappa hills are an ideal environment for growing coffee, and he planted the Pacas variety 42 kilometers.
2020-06-30 Guatemala Harappa Lapa Coffee producing area introduction Pana Manor treatment -
Introduction to the characteristics of Biya Manor Coffee beans in the Coffee production area of the La Minas Mine Mountains in Guatemala
The Las Minas Treasure range, the Las Minas Mountains Sierra de las Minas, located in eastern Guatemala, is famous in Central America for its rich gold and jade veins. In recent years, local farmers above 1400 meters above sea level have begun to try to grow coffee and other crops, which are rich in gold deposits and jade veins in addition to natural forest ecosystems and wildlife.
2020-06-30 Dangerous Land Malala Lara Smi Nass Treasure Mine Mountain producing area Coffee introduction -
Detailed characteristics such as geography and climate of coffee producing areas in Chiche province, Guatemala
The province of Quiche in central and western Guatemala is located in the middle of the two traditional producing areas (Vivette Nango and Koban rainforest). Farmers skillfully make use of the local advantages of the two major producing areas, and the coffee here is bred from pollution-free mountains and pure water sources. The flavor is often full of peach and plum fruit tonality and sugar-like sweetness. In the ancient mountains of Kitchen province, it lies deep.
2020-06-30 Guatemala Quiche Province Coffee producing area Geography Climate details characteristics Kirche Province -
A brief history of Guatemalan coffee grading system and flavor characteristics of Guatemalan coffee
A brief history of Guatemalan coffee "Republic of Guatemala", commonly known as Guatemala, also means "place with many trees". It is located in Central America, with the Pacific Ocean to the west, the Atlantic Ocean to the east, Mexico to the north, and Honduras and El Salvador to the southeast. Located in Central America, Guatemala is the sixth largest coffee producer in the world, and coffee has always been driving Guatemala horses.
2020-06-30 Guatemala coffee brief history grading system and flavor characteristics -
Geographical and climatic characteristics of Fahannis coffee producing area in Guatemala the tonality of French Hannis coffee
The Fahannis region is characterized by volcanic pumice soil, high elevations, heavy rainfall, changes in humidity and active volcanoes. The volcanoes around the Fahannis area are quite high above sea level, so that the Farrakhan Plain is still an active volcanic area, and the soil is rich in pumice, so the geographical environment of this producing area is similar to that of Antigua. However, the differences
2020-06-30 Guatemala Fahan Nice Coffee producing areas Geography Climate characteristics tonality France -
A detailed introduction to the coffee producing area of Koban Rain Forest in Guatemala the flavor characteristics of Koban Rain Forest Coffee
Guatemala has the second highest annual rainfall in coffee production area | Rainforest Coban in Koban Rain Forest. The name comes from the Qeqchi language "CobAn", which means "foggy place". There are perfect producing areas with steep mountains, green rain forests and charming flower scent, including an unspoiled natural environment and a unique micro-climate. High altitude mountain group and high humidity tropics
2020-06-30 Guatemala Koban rainforest coffee producing areas details introduction flavor characteristics danger -
Main information of Lake Attilan producing area in Guatemala Lake Attilan coffee flavor
Lake Attilan, Guatemala. Lake Atitlan, surrounded by volcanoes, gives coffee a more leisurely personality than Huehuetenango, but it has no less flavor. It is one of the important and well-known volcanic coffee producing areas in Guatemala, surrounded by three volcanoes (Volcn Atitln and San Pedro).
2020-06-30 Guatemala Arti Lake Transland producing area main information flavor characteristics Guatemala horse -
Antigua Coffee producing area in Guatemala introduces the taste and flavor of Antigua coffee
Antigua Antigua, Guatemala is said to be the birthplace of Guatemalan coffee. Antigua is located in the valley surrounded by three volcanoes (Agua, Fuego and Acatenango), among which Volcan Fuego is an active volcano! As a result of irregular outbreaks, the soil in this producing area is rich in minerals, and there are also a large number of virgin forests in the producing area, which makes the soil rich.
2020-06-30 Guatemala Antioch coffee producing area introduction taste flavor -
The characteristics of Akanan Fruit Coffee producing area in Guatemala introduction to the Flavor of Akanan Coffee
Akernango is located in Chimaltenango province of Guatemala, with an altitude of up to 2000 meters, dense shade and unique ecology. It is one of the highest altitude coffee beans in Guatemala. More than 5000 hectares of coffee farms have fertile volcanoes, mainly located in two major volcanic mountains, and almost all of them have forests and shade trees, and almost all of the estates are covered and planted, and the main variety is bourbo.
2020-06-30 Guatemala Carter Nanguo coffee producing areas characteristics flavor introduction Nan -
How to adjust the brewing method according to the roasting degree of coffee? How to avoid the bitter taste of deep-roasted coffee
Making a good cup of coffee means to balance many factors. In addition to the most common brewing method and the ratio of powder to water, we must also pay attention to the roasting degree of brewed coffee. You may have found a fairly stable brewing formula with a V60 filter cup, but if you make coffee with different roasting degrees, you may have to think about the adjustment of the formula. In this article, let's take a look at how to adjust the roasting degree of coffee.
2020-06-30 How to aim at coffee baking degree adjustment brewing manipulation deep baking avoiding bitter -
Introduction of Yilomba Water washing Plant in Tanzania Flavor characteristics of washed Kent Coffee
The ilomba washing plant in Tanzania is located in the village of ilomba in the Mbozi province of Tanzania, the steep hillside of the Mbeya Heights in the southwest of the country. The ilomba cooperative in Yilomba has 24 members, all of whom are small coffee farmers. In 2000, with the help of Kilicafe (Technoserve), they spontaneously formed groups to improve the quality of coffee.
2020-06-29 Tanzania Lomba washing plant introduction washing Kent coffee flavor characteristics -
Kenyanelli Coffee producing area introduces the washing treatment method of Mushika Cooperative Clonji Coffee Flavor
Neri Coffee region introduces that the best quality coffee beans in Kenya come from the central region. At present, western Kenya is also interested in growing coffee, such as Kisi Kisii, Trans-Enzoya Trans-Nzoia, Keiba Keiyo, Malagua Marakwetfm region. Neri Nyeri is 1200-2300 m above sea level, east of Aberdare Mountains, near the high mountains of Mount Kenya. High terrain,
2020-06-29 Kenya Niri coffee producing areas introductions Musher cooperatives washing treatment cloning -
How is the hanging-ear coffee made? What are the necessary factors for making hanging-ear coffee bags?
In fact, the production of hanging ears is a super-secret project. in order to make the best drinking ears, there must be not only coffee beans of excellent quality and high quality, but also the best grinding and packaging factories to complete the production of hanging ears. the complexity involved is far beyond the imagination of ordinary consumers. The high quality earbag we require must take into account the following factors: grinding earbag punching
2020-06-29 Hanging ears coffee how production necessity factors which hanging ears is really -
What is the function of a small hole in a coffee bean bag? Stop squeezing coffee bags to smell it!
If you have looked at the coffee bean bag, you will find that there is an object on the back that looks like a button, and there may be a small hole in it, called an "air valve". The purpose of this device is to remove carbon dioxide from the bean bag, because freshly roasted coffee beans have to be vented, which is more aptly said to feel like breathing. The function of the air valve is to help release carbon dioxide from coffee beans, so
2020-06-29 Coffee beans holes what action do not squeeze coffee bags smell such as -
Characteristics of Coffee in Brazil Coffee production area introduction and Flavor of Solar Datra Alamosa Coffee
Coffee flavor characteristics of Brazil Syracuse famous producing area of Brazil is located in the southern state of Parana and is famous for its exquisite quality. Hirado producing area (Cerrado Coffee Region) is about 1000m above sea level, with distinct dry and wet seasons, annual average temperature of about 21 degrees, fertile soil and rich minerals, so that the coffee beans can get adequate nutrition. It is unique among many producing areas in Brazil.
2020-06-29 Brazil Hirado producing area Coffee Flavor characteristics Solar Tera Lamo introduction -
Owen Fernandez, a farmer in Baihua Village, Honduras, introduces the flavor characteristics of washed Pacas coffee.
Owen Fernandez, a coffee from Santa Barbara, Honduras, is famous for its unique flavor due to its microclimate and the evolution of different varieties. The mountains of Santa Barbara are steep next to the primeval forest, and the rainfall is particularly unstable. There are several small villages nearby, except Baihua Village, El Cedral
2020-06-29 Honduras hundred Flowers Village coffee Nong Owen Fernan Dez introduction Water washing Cass -
Producers of Lisa do Horala in Colombia introduce the source and flavor of washed pink bourbon coffee.
Lizardo Herrera Horara is the first time Lisa has exported boutique coffee because in the past few years, his batches have been rejected by several exporters. He knows very well how to go through the fermentation process to affect the flavor, so his coffee is more fermented than other Vera coffees. He thinks this is why most raw bean exporters refuse to accept his coffee.
2020-06-29 Colombia Lisa Doho lesbians producers introduction washing pink bourbon