Specialty Coffee Beans
Latest articles, industry insights and brewing guides
The Story of Latin American Coffee Bean producing country
The flavor and taste of coffee beans in Latin America was once the second largest coffee producer only in Brazil, but Colombia, which has been overtaken by Vietnam and ranked third in the world, is the largest supplier of washed beans in the world. Colombia has become synonymous with good coffee after years of image-building. Although the flavor is balanced, the texture is thick, and the famous sour taste, the aroma is also good.
Introduction of Burundian Coffee Flavor description Variety characteristics treatment method for producing High-quality Coffee beans
Burundian coffee flavor Burundian coffee has been in chaos for a long time, with a large number of mixed raw beans, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet, fruity, with a slightly spicy aftertaste and traceability in coffee growers and raw bean buyers.
Ethiopian coffee with mild acidity Origin Flavor Description Treatment Quality Characteristics Type Introduction
Ethiopia's coffee grading and quality control system mainly includes two indicators: visual inspection and cup evaluation. The inspection items include color, cleanliness, origin, taste and characteristics of coffee beans. Export classification is indicated by simple numbers, with the best washed coffee being grade 5 and the best sun-cured coffee being grade 4. After classification, the origin can be exported. Usually exports by letter of credit
Sidamo Lion King and Guji Coffee Flavor description introduction to the characteristics of Coffee varieties in producing areas
The flavor of Sidamo Lion King and Gucci Coffee describes the characteristics of the varieties produced in the region. The taste of Sidamo is close to that of flowers, but it is slightly earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, medium or deep roasting is suitable for blending coffee and
Introduction to the grinding scale of the manor quality characteristics by the flavor and taste treatment of Honduran coffee beans
Honduran coffee has a wide range of uses because of its well-balanced characteristics. 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 why so many people are so obsessed with this dark liquid, some kind of
Columbia Hope Manor Rosa Coffee Flavor description characteristics Grinding scale quality taste introduction
Colombian coffee rose summer coffee seeds were taken from Geisha Mountain (Mount Rosa) in southwestern Ethiopia in 1931, transplanted to Kenya in 1931 and 1932, replanted in Tanzania in 1936 and introduced to Costa Rica in 1953. It is not known when it will be introduced to Jaramillo Manor in Panama, except for the Jade Farm of Panama (Hacienda).
Introduction to the quality characteristics of Coffee Flavor description treatment in Yega Ficher Manor, Ethiopia
Ethiopia's Yega Fischer Yega Sheffield grading system is not based on the size of the mesh, but on the percentage of defective beans in the total number of raw beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be rated as Grade 1 only after hand selection. In
Introduction to the method of describing the Flavor of Coffee Bean Manor in Guatemala
Guatemala Coffee Manor is 2000 meters (6500 feet) high, with dense shade and unique ecology, and the nearby Fuego volcano erupts, making its coarse, sandy soil rich in a variety of minerals. The temperate sea breeze from the Pacific Ocean and the seasonal climate make the coffee in this producing area dependent on sun drying and processed according to the traditional family methods accumulated over the years.
Description of Oil content and Flavor of Colombian Ramon Coffee Bean
Colombia Ramon coffee bean oil content description flavor variety introduction today Colombia is the world's third largest coffee producer and exporter, the world's largest exporter of Arabica coffee beans, and the world's largest exporter of washed coffee beans. Colombia has beautiful mountains and rivers, beautiful scenery, pleasant climate, spring all year round, fresh air and refreshing air. Colombia
Introduction to the grinding scale of taste and quality of Burundian coffee beans by description of characteristics and flavor
The characteristic flavor description of Burundian coffee beans the grinding scale of taste quality introduces that there are two major ethnic groups in Burundi, and only about 15% of the Tutsi have ruled the country since the 16th century, controlling the civilian population, which is mainly made up of Hutu, plus a very rare aboriginal Twa. This minority
Flavor description of Honduran Coffee beans introduction to Grinding scale of quality characteristics in Manor production area
The flavor description of Honduran coffee beans, the quality characteristics of the manor region, grinding scale introduces that this is the second largest coffee industrial country after Brazil. It is also the leader in the Columbia Maird Group (Colombia, Tanzania, Kenya). Note: Colombia Maird Group is one of the categories of origin on the New York Stock Exchange, in addition to Asamard and Anwar Snow.
El Salvador Coffee Bean Flavor Variety Taste Treatment Quality Grinding Scale Introduction
El Salvador coffee beans flavor varieties taste treatment quality grinding scale introduction in El Salvador, Cusca Bapa region rich coffee beans are the best, it is slightly light weight, aromatic taste, pure, slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pip.
Introduction to the method of regional treatment for describing the flavor of Nicaraguan boutique coffee
Nicaraguan coffee Madriz alpine bean is an ecological coffee with a very hard shell. In a purely natural growing environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. Average
Ethiopia Sunburn Ye Jia Xue Fei Flavor Coffee Bean Farm Production Area Treatment Method Washing Introduction
The coffee trees of Yegashefi were planted by monks in Europe and later changed to farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa. These mountain villages are foggy, and the seasons are like spring and summer
Introduction to the quality characteristics of Yunnan Tieka Coffee Bean Flavor description treatment
Yunnan Typica Coffee: the oldest native variety in Ethiopia and southeastern Sudan, all Arabica are derived from Tibica. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. The parietal leaf of Tibika is
Introduction to the taste and quality characteristics of El Salvador Pacamara coffee beans by flavor description treatment
El Salvador Pacamara coffee bean flavor description method taste quality characteristics of the production area bourbon is already the largest variety in the country, the national planting rate is as high as 60%, the fruit of Saguo Bourbon has four colors of red and yellow orange with a small amount of pink bourbon. Pacamara, which belongs to large granule, is a new variety cultivated by Pacas and elephant bean. Pakamara originated from sa, but its output is high.
How to make milk foam with an ordinary cup-how to make milk foam without a foam machine
How to use an ordinary cup to foam every time I communicate with my friends, I only get some very general results. For example: be delicate (what is delicacy? No one can explain it in precise words), like velvet (what is velvet? As a national protected animal, how many people dare to hit a swan and touch its velvet? ), be slippery (Oh, this is also funny, because milk is not beaten.
Introduction to Grinding Calibration of quality characteristics of Sumatran Coffee Flavor description treatment
Sumatran Coffee Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as Sumatran Coffee. Her flavor is very rich, sweet, pure bitter, mellow, with a little sweet and slightly sour, with a long aftertaste and aftertaste. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee. Taste Manning Coffee Mant
Introduction to the quality characteristics of the roasting flavor description treatment of Ethiopian Sidamomo Lion King Coffee
The highest grades of Yirgacheffe and Sidamo roasted Cedamo coffee are Grade 2 and Grade 3 (G2 and G3), while most of the sun-processed coffees in eastern Ethiopia are Grade 4 or Grade 5 (G4 and G5). In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. At present, the grading is not uniform and a little messy, because there is also the first level of sun processing.
Introduction to the quality characteristics of Brazilian Yellow bourbon Coffee Flavor description treatment
Brazilian coffee has proved that Brazil is also capable of producing gourmet coffee and small batches of coffee. Local boutique coffee can not only be provided by small-scale coffee farmers. The main coffee producing areas in Brazil are Sulde Minas South Minas, Matas de Minas Minas Southeast Mountain Forest, Cerrado Hirado, Chapadas de Minas Minas Mausoleum, and Mogiana.