Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Description of characteristics and Flavor of Burundian Coffee beans introduction to the name of Grinding Manor
Burundian Coffee Bean production country: Burundian Grade: AA,FWS planting area: Buyendi Brand: Buyendi treatment method: wet treatment appearance: 1ddeband 300grGramy 16-18SCR Variety: Jackson bourbon Note: due to ethnic separatism, the chaos of Burundian coffee has been going on for a long time, with a large number of raw beans mixed with the old and new, making this coffee.
Introduction to the variety characteristics of the description treatment method of Ethiopian Sidamo Lion King flavor coffee beans
Sidamo Lion King Coffee is produced by Xilisha Cooperative near Dilla town. The cooperative was founded in 1976 and is now a member of the SCFCU of the Sidamo Farmers' Cooperative Union. We have screened the coffee again, and the selected batch has excellent flavor, which tends to be honey, citrus and coffee flowers. The coffee in Sidamo is very flavored.
Introduction of Colombian individual Flavor treatment Variety Taste grindability
Introduction to Colombian coffee beans (1) sour: Colombia 30%, Brazil 30%, Guatemala 20%, mocha 20% (2) bitter: Colombia 30%, Brazil 30%, Kilimanjaro 20%, Robsta 20% (3) strong: Colombia 40%, Guatemala 20%, Mantenin 20%, Brazil 20% (4) mild: Colombia 40%, Brazil 30%, Mocha 20%, Luo
Introduction of grinding scale for taste characteristics of Ugandan coffee flavor description treatment
Uganda coffee bean flavor description treatment method introduces the quality grade of Ugandan coffee: Bugisu Bugisu AA (only 4% of the total national production) Bugisu Bugisu A Vago Wugar A (above are water washing treatment) and a small amount of sun-dried bean beads Drugar Bugisu Bugisu AA where AA represents the grade of coffee and represents the highest grade in the country. Boogie
Introduction to the Flavor description treatment of Solar Sidamo Coffee Variety characteristics
Sun Sidama Coffee Bean introduction 1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans. two。 Coffee farmers usually find an open space near their home to deal with it, so there are often a lot of impurities or dirt on the ground, and coffee is easy to be contaminated.
Introduction to the characteristics of Grinding degree of Brazilian Hilado Coffee Bean Flavor description method
Brazilian coffee beans and Brazil because of flat and monotonous terrain, coffee farms are mostly less than 1000 meters above sea level, and it is customary to use the sun-exposed planting method, which is originally inconsistent with the high-altitude shade planting required by high-quality coffee beans. coincidentally, however, it has developed a unique Brazilian soft bean flavor with low acidity and heavy nutty flavor, sweet and mellow, and no obvious floral and fruity aroma. But for coffee gluttons,
Introduction to the Variety characteristics of Costa Rica Red bourbon Coffee Flavor description
Introduction to Costa Rican coffee beans: bright and varied soft acidity, with citrus, berries, raspberries, etc., which softens and brings sweetness after the entrance, such as caramel-like Body, sweet hazelnut, sweet spices, fudge, stiff flowers and cool flowers in the nose, melons, almonds, sweet lime, dried fruit, roasted nuts and dried fruit.
Introduction of Sidamo Lion King Coffee Flavor description method Variety characteristics and texture Grinding degree
Sidamo Coffee Bean introduction Coffee trees can be roughly divided into five types, of which Arabica and Robusta are the more common. Arabica species, which account for more than 70% of the world's total output, are generally grown on slopes above 900 meters above sea level and are mostly found in tropical high-altitude areas such as Central and South America, East Africa, Southeast Asia and Hawaii. Its pleasant aroma, rich
Introduction of Variety characteristic Grinding degree of Costa Rican Kaddura Coffee Flavor description
Costa Rican boutique coffee beans introduce the natural treatment 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, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. The slow drying process allows raw beans to develop more days from within.
Introduction to the production area of taste grinding degree of Yejia Fischer coffee bean flavor description treatment
Yega Xuefei Coffee introduces that Yega Chefen is located in the Sidama administrative region of Ethiopia, Africa, and it can be seen that Yirgacheffe is located in a smaller region of the Sidama region. Yejashaffe itself is a small town with a population of about 20, 000. The three nearby small production areas Wenago, Kochere and Gelena Abaya are the same because the taste of coffee is similar to that of Yega Coffee.
Introduction to the method of describing the Flavor of the Origin of the name of the Manor and the Price of Coffee Bean in Brazil
Brazilian coffee beans introduce Brazilian coffee, which generally refers to coffee produced in Brazil. There are many kinds of coffee in Brazil. Like other Arabica coffee, Brazilian coffee is called Brazilian coffee Brazils to distinguish it from Milds coffee. The vast majority of Brazilian coffee is unwashed and sun-dried and is classified according to the name of the state of origin and port of transport. There are 21 states and 17 states in Brazil
Introduction to the name of the taste grinding manor by the method of describing the flavor of iron pickup coffee beans.
After drinking the original and quaint coffee, we approached what is known as the oldest coffee forest in China. At this time, the ancient coffee trees have produced clusters of coffee beans, although when they mature next month, some coffee beans will show bright red. Qi Fenghua said that this forest is considered to be the oldest ancient coffee forest in China. There are 1134 plants in 13 mu, of which 24 have.
Introduction to the grading Standard of Fine African beans and Indonesian Coffee Raw beans
Indonesia Manning coffee beans the most famous origin of Asian coffee is the islands of Malaysia: Sumatra, Java and Kaliman. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP first-class finish
Introduction to the grading Standard of Fine African beans and Indonesian Coffee Raw beans
Indonesia Manning coffee beans the most famous origin of Asian coffee is the islands of Malaysia: Sumatra, Java and Kaliman. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP first-class finish
Gucci Ethiopia G1
Ethiopian Coffee Flavor description introduces Ethiopian Sidamo as a type of single origin that grows in Arabica coffee in Sidamo Province, Ethiopia. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. Of all the Sidamo coffee, the most
Introduction to the taste of seven coffee producing areas in Kenya by the description of AA characteristics and flavor
Kenya coffee beans introduce Africa-Kenya (Kenya) well-known representative coffee: Kenya AA Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenyan coffee is characterized by obvious fruit aromas and acidity, with a hint of wine in the full-bodied taste. Kenyan coffee is mostly grown in the southwest.
Introduction to the flavor description method of Ethiopian Yejasuefei coffee
Yejiaxuefei coffee flavor description is fresh and bright, for the Chinese, it is easy to accept, on the contrary, the acceptance of mellow bitterness is low, but bright is not wrong, we should pay attention to the adjustment of baking degree, at least baking. We can accept light roasting, but coffee with a fresh and bright sour flavor, even if the baking temperature reaches medium, or medium depth, flavor.
Yunnan Tieka Coffee Bean Flavor description treatment introduction of varieties in planting Environment
Yunnan Tiepika Coffee Variety Typica: 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. Iron
Yega Snow Flavor Flavor characteristics Taste treatment Variety Grinding degree Manor name Origin introduction
Yega Chuefei Coffee Flavor description treatment method: Yejashaffe is the representative of East African Fine Coffee (specialty coffee). It has a very special and unusual citrus fruit and floral aroma, which makes it one of the most distinctive coffee in the world, which is rare and expensive. It is produced in the highland of sidamo province, Ethiopia (4000 feet above sea level).
Description and treatment of taste and flavor of Ethiopian Sidamo Coffee
Dry aromas of Sidamo coffee beans: berries, tropical fruits, fermented wine, dates, tea, milk chocolate. Wet aroma: medium sweet and sour aromas of sun berries, citrus, slightly fermented fruit, fruit wine. Palate: comfortable and interesting sour fruit, good sweetness and low thickness. Recommended production methods: hand punching, legal pressing, Ailo pressure. Hand grinding: 3.5 degrees, water temperature