Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Introduction to the varieties of Pacamara Coffee Bean roasted in Guatemala
Guatemala Pacamara Coffee Bean roasting degree Manor production Variety introduction Pacamara is a combination of El Salvador bourbon dwarf Pacas and elephant beans (pacas x Maragogype), with fruit sour and sweet, sometimes biscuit, sometimes fruity, thick and smooth, suitable for eosinophilic people, the overall flavor is far better than elephant beans. Sticky
Golden Manning Coffee Flavor description Variety introduction of taste treatment method in manor producing area
Golden Manning Coffee Flavor description manor area taste treatment Variety introduction in the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands. Coffee rust destroyed almost all coffee trees and people had to give up Arabica, which had been in operation for many years.
The basic Flavor characteristics of Rosa Coffee introduction to the Grinding scale of Taste treatment in Manor area
The basic flavor characteristics of Rosa coffee in the manor area the raw bean of Rosa coffee has a very beautiful blue-green, jade-like warm texture, it smells of fresh grass, peach, berry and the unique milky sweetness of oolong tea that most coffee beans do not have. it seems that the aroma and taste of this kind of things need to be associated, but light.
Description of the characteristics and Flavor of Brazilian Coffee beans introduction to the Grinding scale of the treatment method in the Manor
Brazilian Hirado coffee bean characteristic flavor description manor area treatment grinding scale introduces other kinds of Brazilian coffee, such as Rio, Parana, etc., which can be produced in large quantities because they do not need too much care, although the taste is rough, but it is a kind of good and cheap coffee, which has its own standard because it is distributed all over Brazil and its solid quality varies.
Flavor description of Kenyan Coffee Bean by hand method introduction to Manor Grinding scale in producing area
Kenyan coffee American style: large current, strong water column, impact stir-fried coffee powder, with the help of stirring bar disturbance, grinding powder is fine, water temperature is high, hand flushing time is shorter Japanese style: small water flow, drip, gentle touch and kneading coffee powder, grinding powder is too thick, water temperature is low, hand flushing time is longer, bald du comment, American style is like a robber, rudely extract the essence of coffee powder. Japanese style is like the East.
Flavor description of coffee beans in Honduras introduction to the taste of grinding scale manor by regional treatment method
In Honduras, coffee producing areas are divided into six major producing areas, namely, Santa Barbara (Santa Barbara), Perry (El Paraiso), Coban (Copan), Bazi (La Paz) and Gongmayagua (Comayagua) and Olan Hills (Olanc).
Flavor description of Tarazhu Coffee Bean in Costa Rica introduction to the taste of varieties treated in the manor area
Costa Rica Tarazu coffee bean flavor description manor area treatment varieties taste introduction Costa Rica mostly uses water washing treatment, in recent years there is also an alternative half-sun treatment (Miel) or (Honey Coffee), which can be translated as sweet as honey treatment. Costa Rican coffee that is as sweet as honey is Honey Coffee on the sack, which is quite eye-catching.
Costa Rican siphon pot hand brewed coffee flavor description processing method Variety characteristics Production
Costa Rica siphon pot hand brewed coffee flavor description processing method Variety characteristics Production area introduction Because this production method is very good to retain the flavor of coffee, so the final coffee state is pulpy, placed under the light was cloudy feeling. Siphon vs. Hand Brewing Effect on Flavor: The integrity of coffee extracted using a siphon pot is stronger than that of coffee brewed by hand, due to the filter paper
Introduction of Coffee Flavor description method in Costa Rica
Costa Rican coffee manor taste flavor description method the natural treatment process of French Sica is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days. then put it in a plastic cloth covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. Slowly dry
Flavor description of Colombian Emerald Coffee Variety introduction of Regional treatment method for Manor production
Colombian Emerald Coffee Flavor description Flavor Variety Colombian Super Coffee is a representative of Arabica coffee. It is a traditional deep-roasted coffee with a strong and memorable flavor. Colombia, located in the northwest of South America, is a beautiful country with a long history.
Flavor characteristics of Yejia Coffee beans introduction to the grinding scale of taste treatment method in manor production area
The flavor characteristics of Yejia coffee beans the grinding scale of taste treatment in the manor area introduces the popularity of Yega, which is largely influenced by the trend of boutique coffee since the millennium. Its floral and fruity, citrus flavor sets a typical rebellious flavor. Under the popularity of Italian re-baking, the majority of consumers have never had a sour taste in their definition of coffee, let alone citrus or fruit.
Flavor description of Honduran Coffee beans introduction of Grinding Calibration method in Manor production area
The flavor description of Honduran coffee beans the grinding scale treatment method of the manor production area introduces that the granules of Honduran coffee beans are large in shape, uniform in size, uniform in color and shiny. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they must set up ladders to pick, which is not only time-consuming, but also may be hurt by bending branches.
Description of the Flavor of Yejia Coffee Coffee beans introduction to the Grinding scale of varieties produced in the Manor
Description of the flavor of Yejia Coffee Coffee beans in the manor area the variety grinding scale introduced that the Yega Snow Coffee producing area began to try the water washing method in 1959. After 1970, the jasmine scent of Yega was washed, and the taste of lemon and citrus was popular in Europe and America. It has become a model of fine beans in Africa, and the sun treatment is gradually drifting away from Chevy. However, there are always people who will miss the wonderful wine in the sun without a trace.
Introduction to the Regional treatment method for the Flavor description and Grinding scale of El Salvador Pacamara Coffee beans
Salvadoran Pacamara Coffee Flavor description Grinding scale Variety Regional treatment method 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, sa
Soft sour Yega Snow Coffee Coffee Leguminosae Flavor description of manor regional treatment varieties
Harald coffee is a very special coffee, its taste is very aggressive, ready to beat your taste buds, a cup of Ethiopian Harald coffee can give you a primitive experience that you have never had before: Ethiopian Yirgacheffe coffee is petite in size.
Introduction to the Grinding scale of Colombian Ramon Coffee Flavor description Variety production area
Colombian Ramon Coffee Flavor description Variety Regional treatment Grinding scale introduction to the world coffee is divided into two series: one is hard coffee represented by Brazil, which has a strong flavor, and the other is soft coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and in mountain black in Colombia.
Description of the flavor of Yejia Coffee Cochel Coffee beans introduction to the Grinding scale of the processing method in the Manor area
Yega Chefe Coffee itself is a small town of about 20, 000 people. The three neighboring small producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yega Chefe because they produce coffee with almost the same flavor as Yega Chefe. Yejasseffe is similar to neighboring Sidamo in terms of culture and geography, but Yejiaxue
Description of characteristics and Flavor of Coffee beans in Latin America
Costa Rican coffee is praised by many gourmets as complete coffee because of its well-balanced overall performance, clean and tight flavor, delicate sour with green apple (sometimes citrus or plum fruit) flavor, body compact but not thin, and the sweetness of the coffee will stay in the throat after drinking.
Description of Ugandan Coffee Flavor Variety production area treatment manor production area introduction
Uganda is a tropical African country with fertile soil, suitable altitude and climatic conditions, which 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 and concern of the leaders of the two countries
Introduction of Starbucks Coffee Bean Grinding scale Grinding degree Classification Variety Manor production area
Starbucks coffee bean grinding scale grinding degree classification variety manor production area everyone will have a first love beans, let you enter the world of coffee. It so happens that my first love is the breakfast synthesis of Starbucks, which is lighter than the preferred comprehensive taste, but the aroma will not lose and the mellowness will not be very low. Other moderately baked beans such as Guatemala and Columbia