Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Description of the characteristics and Flavor of Tanzania Coffee beans an introduction to the regional treatment of manor production
The characteristics and flavor of Tanzanian coffee beans describe the taste of the manor regional treatment method Tanzanian coffee has also been developed in the hands of German and British colonists and has long been loved by Europeans and squeezed into the ranks of famous products. The most favorable factors that make Tanzanian coffee famous are Hemingway and his novels. Since Hemingway embarked on his career as a writer in France
Flavor description of Indonesian Wahana Manning Coffee Bean; introduction to the regional treatment method of manor production
Indonesia Wahana Mantenin Coffee Bean Flavor description taste Manor production area treatment method introduces Mantenin strong taste, with a strong mellow and rich and lively sense of movement, not astringent but not sour, mellowness and bitterness can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. Mann
Coffee originates from Ethiopia or Arabian varieties and manors.
Coffee originates from Ethiopia or Arabic variety manor region introduces Ethiopia's scenery and lakes are the main tourist attractions. The highlands of Ethiopia have fascinating scenery and wildlife. In the Great Rift Valley region of Africa, a variety of endemic and common wild animals and birds can be seen, and there are a lot of vehicles going to this area. Strong on the Blue Nile
Kenya coffee beans estate production area flavor description processing method grinding scale introduction
Bourbon Bourbon was first brought to Kenya for cultivation. In the 1950s, Scott Laboratory, an agricultural research institution at that time, made unremitting efforts to select SL-28 and SL-34, two excellent hybrids, which overturned the long-term artificial selection of varieties without natural varieties.
Yunnan coffee development history Arabica coffee beans cultivation environment Production area Manor introduction
Yunnan coffee development history Arabica coffee beans cultivation environment production area manor introduction Yunnan coffee trade base In recent years, Yunnan Arabica coffee export trade volume continued to grow, January to September 2010, the province's coffee exports 28,800 tons, exports earned 85,840,000 US dollars 121. Coffee raw beans and deep-processed products are exported to Western Europe, the United States, Japan, South Korea and other more than 20 countries and regions. currently
Introduction to the producing area of Ethiopian Sidamo Coffee Bean G3 Flavor description treatment
Sidamo Coffee Bean is a small coffee cooperative in a small town in Dala, Sidamo Province. each small coffee farmer here has an average planting area of about 0.6 hectares and is composed of hundreds of coffee farmers. it is planted at an altitude of nearly 2000 meters above sea level. the climate temperature difference is large, and the soil is fertile, providing an excellent growing environment, and the raw bean itself exudes rich raisins and fermentation.
Uganda description of Ugandan Coffee Flavor introduction to the regional treatment of taste production in manors
Uganda Uganda coffee flavor description manor taste area treatment method Uganda is a tropical African country, its fertile soil, suitable altitude and climatic conditions are suitable for the growth of high-quality coffee. As early as more than a decade ago, the leaders of China and Ukraine had the intention to enhance the trade cooperation and traditional friendship between the two countries through coffee trade. In the concern of the leaders of the two countries and Beijing
Katim coffee bean characteristics Manor producing area Flavor description Processing method Variety introduction
Characteristics of Katim coffee beans Manor production area Flavor description Method of treatment Variety introduction Bourbon: tied with Tibica as an ancient fine variety. Some botanists even believe that Boben is a variant of the early Tibica transplanted to Yemen, and the bean shape changes from thin and pointed to round. It wasn't until 1715, when France transplanted the Yemeni mocha round bean to Bourbon Island on the east coast of Africa, that it began to receive
Description of Sidamo Coffee Red Cherry Flavor introduction to the characteristics of varieties treated in the manor area
Description of Coffee Red Cherry Flavor in Sidamo Coffee Yirgacheffe is from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world. It is rare and expensive. It is produced in Sidamo, Ethiopia.
Description of Coffee Bean Flavor of Geisha (also known as Geisha) introduction to the taste of the regional treatment of manor production
Geisha (also known as geisha) Coffee Bean Flavor description the taste of the manor area treatment the dry aroma of Rosa is very bright, with the characteristics of rose and jasmine, with aromas of honey pomelo and citrus, light baked with nutty aromas; the wet aroma also has hazelnut aromas and more floral characteristics. In terms of taste and flavor, the aroma in the early stage is higher than that in the past.
Brief introduction of Panamanian Flower Butterfly Coffee beans Taste characteristics Panamanian Coffee Manor Origin treatment Story
Panamanian Flower Butterfly Coffee beans, like the famous Emerald Manor Rose Summer, are beans from Pokuit, and contain 40% to 70% Rose Summer, with a very authentic Panamanian Rose Summer flavor. The most important thing is that the price is very close to the people. Flavor: floral fragrance, bergamot, berry, Nanyang fruit, honey, cherry
Description of graded Flavor of Guatemalan Coffee Variety introduction of Regional treatment method for Manor production
The so-called cup evaluation test is to evaluate the aroma and taste of raw coffee beans after being roasted and ground into powder and soaked in hot water (about 90 degrees). It is mainly divided into six grades: Strictly Soft is very mild, Soft is mild, Softish is mild, Hard is difficult, Rio is light iodine, Rioy is strong.
Flavor description of Tarazhu Coffee Bean in Costa Rica
Costa Rican Tarazu Coffee Bean Flavor description the taste of the manor region introduces that the coffee trees planted in Costa Rica are all Arabica coffee trees, and the quality of coffee beans is better and more stable through improvement; in order to facilitate picking, coffee trees are maintained at a height of about 2 meters by continuous pruning; the coffee that people eat is the flavor released by the seeds in the fruit being soaked in water. Pick raw coffee
Description of Coffee Flavor in Incht Manor, Guatemala; introduction to the taste production area of grinding scale varieties
Guatemala Incht Manor Coffee Flavor description Grinding scale varieties taste region introduction, there are more than 10,000 coffee farms around the world, including coffee farms for popular coffee beans and high-quality coffee bean estates. there are also estates that grow rare coffee beans. Incht Manor is the top coffee farm in Guatemala, which is located in the famous producing area of Guatemala, Vivette Nan Guo Gao.
Variety characteristics of small-grain coffee beans in Yunnan introduction to the grinding scale of manor production area
Characteristics of Yunnan small-grain coffee bean varieties characteristics Manor-produced regional treatment grinding scale introduction to this, I think Yunnan coffee varieties should be judged, what about the previous excellent iron pickup and bourbon? In the new promotion and planting, there are still many hills left to continue to grow old varieties of coffee, but, popularly speaking, backward places do not have the protection of origin and a single species.
Description of Taste and Flavor of Rosa Coffee introduction of varieties treated in manor area
Description of the taste and flavor of Rosa Coffee the dry aroma of Rosa is very bright, with the characteristics of rose and jasmine, honey pomelo and citrus, light roasted with nutty aromas. the wet aroma also has hazelnut flavor, and more floral characteristics emerge. In terms of taste and flavor, the early aroma may be slightly warmer compared with the previous rising aroma.
Description of Geographical characteristics and Flavor of Coffee beans in Yegashifi Sidamo area
Description of Geographical characteristics and Flavor of Coffee beans in Yegashifi Cedamo production area the highest grades of Cedamo (Yirgacheffe, Sidamo) are Grade 2 and Grade 3 (G2 and G3), and most of the sun-processed coffees in eastern Ethiopia are Grade 4 or Grade 5 (G4, G5). In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. The current grading is not very unified.
Flavor description of coffee bean production area in Elgon, Uganda introduction of varieties in manor production area
The coffee industry in Uganda is one of the pillar industries of its export. Uganda is the birthplace of Robsta in Africa, just as Ethiopia is the native place of Arabica coffee. Robster coffee was first found in Uganda. So far, Uganda has a history of growing coffee for more than 100 years. The output is
Starbucks Uganda Xipi Falls Coffee Bean Flavor description Variety introduction to the Regional treatment method of the Manor
Starbucks Uganda Xipi Falls Coffee Bean Flavor description of the Fairtrade label Coffee is the first product to be affixed to the Fairtrade label, and coffee farmers have gained tangible benefits from it. Chilean FLO producers sold coffee beans last year for $1.26 a pound, compared with 47. 5 per pound on the New York futures market.
Flavor description of Indonesian Golden Mantenin Coffee Bean introduction to the regional treatment of varieties
Indonesia Gold Mantenin Coffee Bean Flavor description Taste Variety Regional treatment method Mantenin Coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue, and it also has a low acidity, but this acidity can also be clearly tasted, the leaping micro-acid mixed with the richest aroma, so that you can easily feel the temperature.