Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Panamanian Shangri-La Coffee Bean Flavor description Taste Grinding characteristics of the region
The flavor of Panamanian Shangri-La coffee beans describes the characteristics of grinding. There are three ways to introduce plantations: sunshine plantations, full shade plantations and semi-shade plantations. Plantations with more than 50 plants per hectare are fully shaded plantations, 25-50 plants are semi-shaded plantations, and less than 25 plants are called sunshine plantations. The two neighbors' plantations under the same planting conditions are shaded.
How to describe the Flavor of Yunnan small-grain Coffee introduction to the regional treatment of varieties
How to brew Yunnan small-grain coffee flavor description of the variety production area treatment method introduces that the quality of coffee depends on the growing environment, climate, cultivation and management techniques and other factors. Its best growing environment is low latitude, high altitude, sufficient rainfall and suitable sunshine, so the north latitude is 15. The ideal growing area for coffee is between the Tropic of Cancer and the Tropic of Cancer. But in other parts of this zone, such as
Colombia Coffee Flavor Description Producing Region Variety Characteristics Processing Method Taste Introduction
Colombia Coffee Flavor Description Producing Region Variety Characteristics Processing Method Taste Introduction Colombia coffee varieties are mainly Arabica coffee. Plants are small trees or large shrubs, 5-8 meters high, usually multi-branched at the base; old branches are gray, nodes expand, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long, 3. 5 -5 cm wide, apex long acuminate, acuminate
Introduction of Brazilian Yellow Bourbon Coffee Bean Flavor characteristics Variety treatment Manor
Fragrance: nutty aroma, sweet cream and chocolate with rich layers; 2.Wet aroma (Aroma): floral aroma, berry, nut, creamy chocolate, syrup 3, acidity (Acidity): soft and elegant fruit acidity after entrance; 4.
Introduction to the growing environment of Mantenin coffee beans in Indonesia
Manning Coffee Bean growing Environment in Indonesia Ethel sa was discovered in 1904 and originated in the Charlie River Basin in Africa. It has small fruit and high yield per plant, especially a drought-resistant variety. The product has a strong flavor, slightly bitter, and less cultivated coffee in Sumatra has basically been mixed with the name Mantenin, while Mantenin in Sumatra
Flavor description of Brazilian Yellow bourbon Coffee Bean introduction to the taste of variety treatment in the producing area
Flavor description of Brazilian yellow bourbon coffee beans taste description: Brazil yellow bourbon Brazil Chacal Estate Yellow Bourbon specification: 227g raw bean producing country: Brazil: Minas Minas Llicinea Manor: waterfall Manor species: yellow bourbon grade: 2 d/300gr, 17-18 mesh height: 1200m ~ 1380m
Panamanian Bokui specialty region Flower Butterfly Coffee Bean Variety name Origin reason Flavor characteristic Story
Why do Panamanian Pokuit Flower Butterfly Coffee beans are called Flower Butterflies? based on the excellent quality of the name, the very people-friendly price makes this coffee bean cost-effective. What is special about this coffee bean is that it is made up of three varieties, of which 40% are rosy summer varieties, giving this coffee a distinct rosy summer flavor. According to the information obtained from the inspection, because of the manor
Introduction to the method of variety treatment in the grinding scale production area of Costa Rican yellow honey flavor coffee
Costa Rican yellow honey flavor coffee grinding scale production area variety treatment method Costa Rica is the country where coffee was first introduced into Central America, with a long history and a complete coffee organization from production to marketing system. Because it is located in the Central American Gorge, the territory is full of volcanoes and has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes.
Introduction of main varieties of flavor description of coffee bean manor in Brazil
Brazilian Coffee Bean Manor Flavor description main Variety introduction: Sao Paulo (So Paulo) Alta Mogiana region Manor: Fazenda Rainha (Queen Farm) Variety: yellow bourbon (Yellow Bourbon) altitude: average 11501350 m treatment: natural sun drying flavor characteristics: balanced sweet, milk
Introduction to the method of variety treatment in the grinding scale production area of Guatemalan coffee beans
Guatemalan coffee has a strong aroma, even if you don't drink it, just smelling it is already a pleasure. Antigua coffee has a rich and velvety mellow, rich and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, there is an indescribable mystery. You may feel dull at the first sip, but as the coffee slows down
Description of Flavor of Rosa Coffee introduction of varieties produced by Grinding scale
The fragrance of flowers, tropical fruits, strong sweetness; these are the feelings that Rose Summer has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. Maybe you don't know the story of Rosa, an ancient native species from Ethiopia that was brought into a coffee experimental garden in Costa Rica as a coffee sample.
Introduction to the description of the flavor of El Salvador coffee beans by the method of taste treatment
Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee
Introduction to the regional treatment method of high quality Panamanian coffee bean grinding scale production
Panama coffee is smooth, light and sour, and its excellent thousand-week coffee beans are pure and distinctive. Flavor: full granules, good quality suggested baking method: medium roasting ★★: good Panamanian coffee market: Panama (Panama) the first batch of coffee exported each year is shipped in November, almost all high-quality coffee beans are shipped to France and Finland
Costa Rican coffee beans taste description grinding calibration origin treatment method introduction
Costa Rican coffee is full of particles, with ideal acidity and unique aroma. Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficina del Caf). Among coffee exports, those deemed substandard are colored blue.
Introduction to the taste of variety treatment method in Dominica coffee bean grinding scale production area
PEPE of Pepe Farm planted the empty shell of coffee after shelling on the premise of protecting the environment, and returned it to the soil with compost, and the drainage during purification was also purified. All production processes are carried out on the premise of maintaining the natural environment. Region: Haravakoa area average altitude: 1000-1500m cultivated varieties: Kaddura and other refining methods: washing type
Flavor description of high-quality coffee beans in Ecuador introduction to the production area of grinding scale
Ecuador is one of the few countries in South America that produces both Arabica coffee and Robbins coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (ChanchamgoValley), which is divided into two mountains from the south.
Introduction to the producing area of Panamanian Kasha Coffee Bean Flavor description and Grinding scale
But generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the endocarp of the coffee beans, and the natural yeast will decompose the sugar in the mucus. This process is called fermentation. After the fermentation is completed, the coffee beans are moved to the sun field to dry, which needs to be turned constantly in the process of drying.
Introduction to the flavor description method of Jamaican coffee produced by grinding scale
The difference in transportation between Blue Mountain Coffee and other coffee is that it is transported in barrels with a capacity of 70 kilograms, a replica of Bonifieur barrels produced in Guadeloupe in the last century. The barrel was originally used to carry flour shipped from the United Kingdom to Jamaica, usually with a trademark and the name of the manufacturer. The Coffee Industry Committee for all authentic Jamaican coffee
Introduction to the varieties of coffee beans produced by grinding scale in Ethiopia
In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale, for all involved in production, acquisition,
Introduction to the method of regional variety treatment for the grinding scale of Bolivian coffee beans with sweet caramel
In the past, coffee trees in Bolivia used to act as hedges and ornaments around the garden. Real commercial production began in the early 1950s. The coffee industry in Brazil was seriously damaged by the great frost in 1975, while Bolivia (Bolivia) benefited from it and developed rapidly. The origin of Bolivian coffee: Bolivian coffee at an altitude of 180 Muhami 670 meters.