Specialty Coffee Beans Lists
-
Introduction of AA grindability treatment method for grading characteristics of Kenyan coffee beans
Kenyan coffee beans only know how to brew, but do not know how to taste coffee, then the original delicacy may become tasteless. Some people taste coffee with the taste of the tongue, while others enjoy the aromatic mellow in the mouth. in addition, it depends on the condition of the body and the atmosphere around the coffee. In short, tasting coffee is a very small thing.
2016-10-24 Kenya coffee beans grading characteristics grinding treatment introduction -
Full-scented Colombian Ramon Coffee characteristics and Flavor description of the production of varieties of Grinding degree
Colombian coffee beans introduce Colombian coffee with a silky taste. Colombian coffee is equated with high quality and good taste. It is sweet in acid, low in bitterness, rich in nutrition, with a unique sour and mellow taste, and the sour, bitter and sweet flavors of Colombian super coffee match well. The unique fragrance, after drinking, the fragrance fills the whole
2016-10-24 Aroma Columbia Ramon coffee characteristics flavor description place of production taste -
Introduction to the quality characteristics of Costa Rican Red Bourbon Coffee Bean Red Honey Flavor description treatment
Costa Rican coffee beans taste: bright and varied soft acidity, with citrus, berries, raspberries, etc., which softens and brings sweetness on the palate, such as caramel-like Body, with hazelnut sweetness, spice sweetness, fudge, stiff flowers and cool flowers in the nose, melons, almonds, sweet lime, sun-dried fruit sweet and sour, roasted nutty and with a hint of sweet and sour.
2016-10-24 Supple fruit acid Costa Rica red wave coffee beans red honey flavor description treatment -
Latin American coffee bean characteristics Flavor description Type Grind treatment Introduction
Latin American coffee bean flavor description wild: describes coffee with extreme flavor characteristics that remind you of the vast grasslands of Africa. Sweet: A commonly used adjective to describe coffee without a sharp, sour flavor. strong: In colloquial usage, strong describes the intense flavor of a dark roast coffee. tang
2016-10-24 Latin American Coffee beans Characteristics Flavor Description Type Grinding Processing Introduction -
Introduction to the Variety characteristics of Pacamara Antigua Flavor description method of Guatemalan Coffee
Pacamara coffee beans do not underestimate El Salvador's coffee production. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the country of El Salvador was that the farmers left their fields barren and failed to catch up with the most popular Katimo exposure cultivation in the past two decades.
2016-10-24 Guatemala Coffee characteristics Parka Mara Antioch Flavor description processing Product -
Introduction of Golden Manning Coffee Flavor Variety grindability treatment
Golden Mantenin Coffee introduces Manning's leaping micro-acid mixed with the richest aroma, so that you can easily taste the lively factor in the mild fragrance, and its outstanding taste confuses many suitors. In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster attack
2016-10-24 Gold Mante coffee flavor characteristics variety grinding processing taste introduction -
Introduction to Grinding scale of Latin American Coffee Bean characteristics and Flavor description
The method of describing the flavor of Latin American coffee introduces Mexican coffee, from Cottpe and Veracruz in the north, to Plumas in the central Oaxaca region, to Chiapas in the southernmost part, are coffee producing areas, and the flavors of different regions are also different. Although there are many producing areas in Mexico, because the quality stability is not high, so we have to try in many ways in order to select the high quality and good, basic.
2016-10-24 Latin America coffee beans characteristics types flavor description treatment grinding scale -
Introduction to Grinding scale of Latin American Coffee Bean characteristics and Flavor description
The method of describing the flavor of Latin American coffee introduces Mexican coffee, from Cottpe and Veracruz in the north, to Plumas in the central Oaxaca region, to Chiapas in the southernmost part, are coffee producing areas, and the flavors of different regions are also different. Although there are many producing areas in Mexico, because the quality stability is not high, so we have to try in many ways in order to select the high quality and good, basic.
2016-10-24 Latin America coffee beans characteristics types flavor description treatment grinding scale -
Round and thick Brazilian Yellow bourbon Coffee Bean Flavor description method Grinding characteristics Variety production area introduction
Brazilian coffee beans Datra Manor specially selected yellow bourbon coffee, different from the general monotonous flavor of Brazilian beans, this product has excellent acidity, in addition to the nutty aroma accustomed to Brazilian beans, but also has lemon and fruit aromas, complex and charming flavor, absolutely break the impression of Brazilian beans. The throat rhyme has the gentle return of a thick, long cashew nut peculiar to Huang bourbon.
2016-10-24 Round thick Brazil yellow bourbon coffee beans flavor description treatment grinding special -
Introduction to the Manor of Grinding characteristics of El Salvador Pacamara Coffee Bean Flavor description method
The environment of coffee beans in El Salvador is unfavorable, and far-sighted coffee farmers are still trying to find a niche in flavor and variety. The output and land area of the country are still unable to compete with neighboring countries such as Guatemala, Honduras and Nicaragua. there is no way to increase production and compete for the market share at low prices, but only by coming out of the characteristics to separate the market.
2016-10-24 El Salvador Paka Mala Coffee beans Flavor description treatment Grinding characteristics -
Coffee made in Yunnan, China, from planting to picking cycle
Coffee planting method introduces coffee drying method (1) drying method: also known as natural drying method, the fruit is spread out in the open-air sun field and dried in the sun. To avoid uneven drying or fermentation, it must be stirred at the right time. The bright red fruit like a log cherry will turn black after a week in the sun, and the skin and flesh will become hard and easy to take off. At night, cover with a tarp to block the night dew and dry it smoothly.
2016-10-24 China Yunnan domestic coffee planting picking cycle introduction -
Introduction to the method of describing the flavor of Costa Rican Tarazhu coffee with high acidity
Costa Rica Tarazhu Coffee Coffee Raw Bean treatment Honey treatment. Honey treatment originated in Costa rica. to put it simply, honey treatment is a way to treat coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method. Yellow
2016-10-24 High acidity Costa Rica Tara coffee flavor description treatment variety -
Sumatra Coffee Flavor Description Taste Region Variety Manor Features Grind Introduction
Nicaragua coffee flavor description Ancient Arabs first dried coffee beans boiled, the juice as a stomach medicine to drink, that can help digestion. Later, coffee was found to have a refreshing effect, and at the same time, because Muslims were forbidden to drink alcohol, coffee was used instead of alcoholic beverages as a refreshing drink and often drunk. After the fifteenth century, to Mecca
2016-10-24 Sumatra Coffee Flavor Description Taste Region Variety Manor Characteristics Research -
Which is the origin and which is the bean name, Pacamara or Nicaraguan coffee beans?
When it comes to the Pakamara species of Nicaragua coffee beans, we have to introduce the Pacamara manor first. In Ecuador in 1984, the fascists could buy the Pakamara Coffee Garden as the new owner. The Falesco family has been growing coffee in the Apaneca mountains since their grandparents for more than a hundred years. Urgado wanted to take a different path from his grandparents and decided to plant a list of agricultural techniques that had just come from the country.
2016-10-24 Paka Mala Nicaragua coffee beans which origin bean name coffee -
Description of Sumatran Coffee Flavor introduction of manor treatment methods
Sumatran coffee in ancient times the Arabs first dried and boiled the coffee beans and drank the juice as a stomach medicine, thinking it could help digestion. Later, it was found that coffee also had a refreshing effect, and because Muslims strictly prohibited drinking, coffee was used instead of alcoholic beverages as a refreshing drink. After the fifteenth century, the Muslim land who made a pilgrimage to Mecca
2016-10-24 Sumatra Coffee Flavor description characteristics species Manor treatment introduction Su -
Introduction of grindability varieties by description of characteristic grade flavor in seven major producing areas of coffee beans in Kenya
Generally speaking, due to the cold climate and slow growth rate of coffee in alpine areas, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic coffee is, and it has a supple sour taste; on the other hand, the density of raw beans is smaller and the texture is less hard, so the quality of coffee is worse, so some people grade it by hardness. This grading method can be divided into the following categories: pole
2016-10-24 Kenya coffee beans seven producing areas characteristics grades flavor description treatment research -
Introduction to the characteristics of Grinding degree of Pacamara Coffee production area in El Salvador by Manor Flavor description method
Salvadoran coffee beans introduced bourbon is already the largest variety in the country, the national planting rate is as high as 60%, the fruit of 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. Pacamara originated in sa, but its output is much less than that of Bourbon. The coffee committee of Saudi Arabia drinks with a smile.
2016-10-24 El Salvador Paka Mara Coffee producing area characteristics Manor Flavor description location -
Introduction to the quality of Grinding Manor by describing the characteristics and Flavor of Tanzanian Coffee beans
On January 12, 1964, the Sang people overthrew the sultan and founded the Zanzibar people's Republic. Tanganyika and Zanzibar formed a United Republic on April 26, 1964. On October 29 of the same year, the name of the country was changed to the United Republic of Tanzania. Julius Cambara Ginerere was the founding president and was re-elected twice until he resigned voluntarily in 1985. Mwinyi was elected on October 27th of the same year.
2016-10-24 Tanzania coffee beans characteristics flavor description treatment grinding manor quality -
Burundian Coffee Flavor and Taste Asia General Agent Price Manor region introduction
Burundian coffee flavor taste Asia General Agent Price Manor region traceability is a common problem faced by coffee growers, raw bean buyers and coffee roasters. There are currently about 3500 families working for LMCP. Production and harvesting areas are distributed on eight different hilltops and two processing plants Bukeye (operational in 2013) and Heza (operational in 2014)
2016-10-24 Burundi coffee flavor taste Asia distributor price manor region introduction -
Coffee Flavor Description and Processing Method of Xidamo Xiqisuo Producing Area in Ethiopia
Ethiopian coffee Ethiopian Sidama is a type of Arabica coffee of single origin grown in Sidama province of Ethiopia. Like most African coffees, Ethiopian sidamo is characterized by small grey beans, but is characterized by its rich, spicy, alcoholic or chocolate-like flavor and floral aroma. The most distinctive flavor found in all sidamo coffees is
2016-10-24 Ethiopia Dharma Shakiso Appellation Coffee Flavor Description Processing Quality