Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Detailed interpretation of acidity and taste of Latin American coffee beans; description of flavor; introduction to the region of taste production
Latin American coffee beans are characterized by acidity, taste, classification, flavor description, taste and flavor description. Colombia, once the second largest coffee producer only to Brazil, is now the world's largest supplier of washed beans, which has been overtaken by Vietnam. Colombia has become synonymous with good coffee after years of image building. Although the flavor is balanced, the texture is thick,
Flavor description of Burundian coffee beans introduction to the characteristics of varieties treated in the region of taste production
Burundian coffee beans flavor description taste regional treatment variety characteristics Burundian coffee was first introduced by the Germans in the 1900s; they found that bourbon is the most suitable coffee variety to grow in the local climatic environment. the local climate is usually tropical plateau climate, with a very large temperature difference between day and night. However, due to the suspension of investment in coffee research, bourbon stayed here.
Yejia Xuefei correct drinking coffee washing sun taste difference in taste temperature introduction to the degree of baking
Yejia Xuefei correctly drink coffee, wash, sun, taste, baking degree temperature introduces Yega Xuefei uses the oldest sun treatment method, but in 1972, Ethiopia introduced Central and South American water washing technology in order to improve its quality. it makes the jasmine and citrus fragrance of Yega Xuefei clearer and more refined, becoming the best of the world's boutique beans, and the exquisite washing technology is impossible.
Description of Cupid Flavor in Pokuit producing area of Panamanian Coffee Bean
Panamanian coffee bean Pokuit flavor description Cupid flavor production area treatment grinding scale Panama's geographical advantage is that it has many distinctive microclimate areas suitable for coffee cultivation, and Panama has many persistent and professional coffee growers. This means that there will be a lot of very good coffee in Panama, but these coffees are often associated with high prices
Description of AAA Flavor of Kilimanjaro Coffee introduction to regional treatment of varieties
Kilimanjaro coffee AAA flavor description variety regional treatment method Kilimanjaro coffee is very characteristic, it emits delicate aroma, and contains wine and fruit aroma, people taste endless aftertaste, from the appearance is very similar to Kenyan coffee, the overall taste is more similar to Sumatra Kalou coffee. After drinking Kilimanjaro coffee, there will always be
Flavor description of Colombian coffee beans introduction to the characteristics of varieties and producing areas
The flavor description of Colombian coffee beans the characteristics of varieties producing regions introduce Colombia as the world's second largest coffee producer, accounting for 12% of the world's total output, although ranked lower than Brazil, but its coffee beans are of good quality. Coffee trees are planted in the highlands and cultivated in small areas. Carefully harvested and processed with water washing, the coffee produced is of good quality and fragrance, no matter it is single.
Panama Colombia rose summer red label green label blue label coffee bean distinction
Panama Colombia rose summer red label green label blue label coffee bean distinction rose summer ah, flower god, floral fragrance, bright fruit acid, a drink there is a stunning feeling. In 2007, the International Famous Bean Cup sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at 130 US dollars per pound, setting a record for the highest price in the history of competition beans. drunk a
Description of Flavor of Colombian Fine Coffee beans introduction to Regional treatment of varieties
Colombia single Coffee Flavor description Taste Variety Regional treatment method Colombia, located in the northwest of South America, is a beautiful country with a long history. Indians have lived on this land since ancient times. It was colonized by Spain in 1531 and gained independence in 1819. Renamed in 1886 to commemorate the discoverer of the American continent, Goran.
Description of taste and flavor of Yejia Xuefei Coffee introduction of varieties in manor area
Yirgacheffe Coffee Coffee from Ethiopia, although it is petite, it is gentle and delicate, sweet and lovely. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique lemon, floral and honey-like aromas.
Flavor description of coffee beans in Honduras introduction to the method of variety treatment in manor producing areas
The flavor description of Honduran coffee beans the variety treatment method of the manor production area introduces the extremely balanced characteristics of Honduran coffee which makes it widely used. Can be used to mix coffee, can also be used as a single product to brew, mixed with Honduran coffee Italian concentrate will have a surprising effect. Although in troubled times, coffee can also grow its own wonderful, it is not difficult to understand
Brazil Coffee Bean Market Price Characteristics Manor Region Flavor Description Taste Introduction
Coffee beans in Brazil Market Price characteristics Manor production area Flavor description Taste introduction Sumatra's most representative coffee; flavor fragrant, strong, bitter, taste quite strong, but soft without acid, is Indonesia's production of coffee in the best quality of a coffee. CHARCAL FIRE is a heavily roasted coffee that tastes burnt, bitter without acid, and the beans have an oily appearance.
Flavor description of Yejia Coffee Cochel washed Coffee beans introduction to the taste of grinding scale varieties
Description of the Flavor of Yejia Coffee Cochel washed Coffee beans Flavor Coffee G2 has eight main coffee bean producing areas in Ethiopia: Nekempte (Lekempti) Gimbi Jinbi, Limulim, Illubabor Eduardo, Djimma Gee, Harrar Hara, Teppi/Bebeka Kaka, Sidamo Seymour, Yirgacheff.
Flavor description of Columbia Nana Linglong Coffee Bean introduction to the characteristics of varieties and producing areas
Columbia Yana Linglong Coffee Bean Flavor description of the taste characteristics of the producing area it is necessary to turn up the steam at once when filling the steam, so that the steam can blow the milk in the milk tank and form a vortex in the milk tank. To control the temperature of the milk, why it is said that the milk temperature is too high to make foam is not good? this is because there is a kind of glue in the milk, which is dissolved at low temperature.
Flavor description of Kilimanjaro Coffee Bean introduction to the regional treatment of taste varieties
Description of the flavor of Kilimanjaro coffee beans introduced in Tanzania coffee has long been loved by Europeans and has joined the ranks of famous products. Europeans give Tanzania a nickname for coffee gentleman, and Chinese coffee connoisseurs call it the coffee swordsman with the coffee king Blue Mountain and the coffee lady's mocha. Begging in Tanzania
Introduction of Panamanian Coffee Flavor description Variety characteristics and Regional treatment method
Panama coffee flavor description variety characteristics regional treatment method taste introduction Panama has been among the world's best coffee producers since three years ago, which has surprised countries that have been in the vanguard of developer production for many years. Panamanian coffee is mainly produced in the west near the Costa Rican border, producing the best washed coffee. Compared with planting at middle and low elevations
Description of characteristics and Flavor of Colombian Coffee introduction of varieties in manor area
Colombian coffee characteristic flavor description taste manor production area variety introduction we are usually familiar with the Jamaican Blue Mountain coffee, mocha coffee is named from the venue or the port of export, because generally speaking, the former coffee, a place, or a port export coffee quality is more consistent, and other places will be different. This can represent the taste of a kind of coffee.
Description of Flavor of Burundian Coffee Bean introduction of Grinding scale for Regional treatment of Burundian Coffee beans
Flavor description of Burundian coffee beans: dry aroma (1-5): not applicable wet aroma (1-5): not applicable acidity (brightness) (1-10): not applicable taste (layered) (1-10): not applicable taste (alcohol thickness) (1-5): not applicable aftertaste (residue) (1-10): not applicable balance (1-5): not applicable
Introduction to the flavor description of El Salvador Pacamara coffee beans produced by grinding scale area
El Salvador Pacamara coffee beans grinding scale production area treatment flavor description taste introduction to savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃. The annual precipitation is more than 1800 mm in mountain areas and about 1000 mm in coastal areas. The rainy season is from May to October. Don't underestimate El Salvador's coffee production. In its heyday
Mantenin's deep-roasted coffee beans Features Flavor Description Variety Manor Introduction
The best coffee in Central and South America is classified according to planting altitude. Coffee beans above 4500 feet are labeled SHB(Strictly Hard Bean);AA+ is the highest grade of Kenyan coffee. Only batches with excellent flavor and few defects are allowed to be labeled AA+. AA is the largest particle, AB.
Introduction to the method of flavor description and taste treatment in the producing area of Kenya aa coffee hand brewing scheme
Kenya aa coffee handbrewing scheme features flavor description taste treatment method shallow roasted Kenyan coffee has a very obvious and strong taste of banana ester and citric acid, but also has malt and cereal tonality. City-wide baked (Full city) Kenyan coffee has intense aromas of caramel, cocoa and sweet chocolate bars, with berries.