Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Introduction to the story characteristics of Ethiopian boutique coffee beans
The highest grades of Ethiopian coffee are grade 2 and 3 (Yirgacheffe, Sidamo), while sun-processed coffee in eastern Ethiopia is mostly grade 4 or grade 5 (G4, G5). In many cases, the coffee label of level 4
Colombia coffee variety-growing region-flavor description-taste treatment-grinding scale-estate introduction
The first part is the triangle in the background, which symbolizes the Andes and also implies that the Arabica coffee in Colombia coffee is grown in high-altitude mountainous areas. As we all know, Colombia's coffee production is mainly distributed in three mountain ranges arranged in Sichuan, which are part of the Andes. Depending on the geographical environment and climate, coffee in different regions
Flavor description of Sidamo Gucci Coffee beans introduction to the Manor by Grinding scale treatment
Description of the flavor of Sidamo Gucci Coffee beans the taste of Sidamo Coffee beans is described by grinding scale method. Manor introduction: Sidamo varieties: Native Arabica treatment: washing flavor: moderate sweet and sour aromas of sun berries, citrus aromas, slightly fermented fruits, fruit wine aromas. Palate: comfortable and interesting sour fruit, good sweetness and low thickness. Baking degree: medium baking 1. Picking beans.
Introduction to Coffee planting and Primary processing of Ethiopian species and characteristics of Manor
Characteristics of Coffee cultivation and Primary processing in Ethiopia ET has long been one of the top ten coffee producing areas in the world, and is a pioneer in Africa. ET has a federal department, the coffee and tea Authority, that specializes in coffee and tea-related matters, such as setting purchase prices for washing plants. ET produces a lot of coffee, but it is different from other producing countries.
Varieties and characteristics of Kenyan Coffee beans introduction to taste treatment of manor brand flavor description
The variety and characteristics of Kenyan coffee beans the taste treatment method of manor brand flavor treatment introduces that the geographical environment of Ethiopia is very suitable for coffee growth. Coffee is mainly grown in the southern highlands between 1100 and 2300 meters above sea level. The soil in these areas is well drained, slightly acidic and red loose. Currently, about 25% of the Ethiopian population depends directly or indirectly on coffee production for a living. Make
Introduction to varieties of Ugandan Coffee produced by Flavor description, Grinding scale and Taste treatment
Description of Ugandan Coffee Flavor description, Grinding scale, Taste treatment Variety introduction in Uganda Coffee production area varieties are generally good as long as raw beans are not 100 or yellowed, with low ripe fruit aroma, such as red wine taste, and thick mellow thickness, similar to some Kenyan beans with low flavor, but also with a mild soil flavor, so in terms of flavor characteristics.
Costa Rica Red Kadura Washed Coffee Bean Grind Scale Taste Variety Introduction
Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most well-organized in the world, producing up to 1700 kilograms per hectare. Costa Rica has a population of 3.5 million, but coffee trees number 400 million, and coffee exports account for 25% of the country's total exports.
Flavor description of Brazilian Bourbon Coffee introduction to the Grinding scale of Variety producing areas
Bourbon species, native to the Indian Ocean (now known as Reunion Island), is the second species caused by the mutation of Typica. It belongs to the oldest coffee variety in existence. The green fruit will show bright red when it is ripe, while the yellow bourbon species is derived from the hybridization of bourbon species with other varieties. Because of its
Description of taste and flavor of Colombian coffee smart cup introduction of grinding scale treatment method
Columbia Coffee Smart Cup characteristics, taste and flavor description Grinding scale treatment method is there any difference in other properties between 1.2TB and 1B except for quantity, such as the quality of grinding powder? two。 In addition, can the thickness of their grinding be adjusted or is it fixed? 3. Which of the pots is better to control the flow, not to mention all of them are equally difficult to control? For the first question. 2tb and 1b author (
Flavor description of coffee beans treated with Panamanian Hartmann red wine introduction to the production area of grinding scale varieties
Description of the flavor of coffee beans treated with Panamanian Hartmann red wine the production areas of Kaduai species are relatively low. Compared with other coffee trees, the fruits of Kaduai grow stronger and are not easy to pick. The fruit is both red and yellow. So far, it has not been found that yellow fruit tastes better than red fruit. On the contrary, some people found some yellow fruits in the cup test.
Introduction to the flavor step video of Kenya aa coffee hand-brewing scheme
Kenya aa coffee taste step video introduction to hand-brewed coffee stage 1: steaming 1 burst beans, steaming with 15% of the total water. Therefore, the amount of steaming water in this cup of Kenya is 212.25 X 0.15 and 31.8 grams. However, there are requirements for steaming water and circling. After 2 seconds of water injection at the central point, the smallest water flow in the hand punch pot begins to circle. It must go to the side, and then go inward.
Mantenin Coffee Bean Baking Curve Brand Flavor description introduction to the production area of taste treatment method
Mantenin coffee bean roasting curve brand flavor description taste treatment production area 1: coffee bean baking purpose: 1: aroma 2: increase the complexity of coffee 3: obtain color 4: form coffee unique flavor and so on. Two: the roasting method of coffee beans is divided into: fast baking (the shortest time is 90 seconds, traditional time is 12 minutes) slow baking (12 minutes)
Introduction to the producing areas of the varieties and characteristics of mocha coffee beans in Yemen
Is the Yemeni mocha coffee bean variety characteristic production area introduction in the near future? Ming coffee, produced in Indonesia, coffee beans are one of the civets' food range, but the coffee beans cannot be completely digested by the digestive system. The coffee beans are fermented in the civets' intestines and stomach and excreted by the feces. The local people take out the coffee beans from the civet feces and then do the processing, which is the so-called cat shit coffee.
Panamanian Coffee Market Analysis Taste and Flavor description characteristics Grinding scale Manor introduction
Panamanian coffee market analysis taste description characteristics grinding scale manor introduction when the commodity price of coffee is still relatively low, the Panamanian boutique Coffee Association organized a competition called Best Panama: coffee beans from different parts of Panama were ranked and auctioned online. Esmeralda Manor has been growing a plant called Geisha for many years.
Description of Coffee Flavor in Sidamo Coffee introduction to the characteristics of taste treatment in G1G2 Manor
Description of Coffee Flavor in G1G2 Manor the characteristics of taste treatment in Sidamo Coffee Coffee is very diverse. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil with a depth of nearly two.
Characteristics of Burundian Coffee beans Flavor description of Grinding scale introduction of manor production area by taste treatment
The characteristics of Burundian coffee beans: grinding scale flavor description taste treatment manor production area introduction when coffee was first discovered, this wild shrub plant had no name. The local people named him after the Kafa, where he grew up. In the future, the name of coffee in the world evolved from Kafa. Coffee spread abroad from Ethiopia around the 15th century. From ancient times to the north of Ethiopia
Flavor description of Costa Rican Red bourbon Coffee beans introduction to the taste of grinding scale treatment
Costa Rican red bourbon coffee beans flavor description grinding scale treatment taste introduction red honey treatment is a coffee carefully recommended boutique, clean sweet flavor, the latter part of the light Hot Chocolate Milk oil flavor is the icing on the cake, at the same time also provides carefully packaged coffee bags for sale, we focus on providing coffee lovers with the best quality works red honey treatment is a coffee meticulous
How to match Yunnan Coffee beans with Italian Coffee beans
Yunnan coffee beans how to match taste characteristics match formula price introduction Yunnan Simao has a unique geographical location, so that Yunnan coffee beans form a strong but not bitter, fragrant but not strong, with a little fruit flavor. Therefore, some people call her a mysterious and special oriental flavor. Although Yunnan coffee beans are small, they have moderate acidity, mellow flavor and bitter taste.
Taste of Cadura Coffee beans in Honduras introduction to the characteristics of Variety Manor in the region of Grinding scale
This batch of Saint Rose processing Plant (Beneficio Santa Rosa), from the Holy Rose in the western province of Cobon, is a small cooperative of the local community, established in 2005 with the support of a not-for-profit organization, TechnoServe, to provide production technology and eradicate poverty. This cooperative
Description of Flavor of Red Cherry Sunshine Sidama Coffee beans introduction to the treatment method of Grinding scale production area
The flavor description of red cherry sunburn Sidama coffee beans, grinding scale production area treatment method to introduce good beans are also more and more, the higher the taste requirements, may have been drunk 2 years ago, may be bright in front of the eyes, like special, but now also feel like it very much, but at that time the surprise is gone. But what needs to be sure is that I can feel that this bean is very good, excellent, excellent.