Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Sweet and bitter taste of Brazilian Xilado fine coffee beans planting situation Geographical location Climate altitude profile
Coffee production has gradually become a science since the introduction of coffee trees from Guyane française in 1720. Before 1990, the Brazilian government strictly controlled the coffee industry, with both severe interference and price protection measures, and the state has always implemented minimum price protection measures for farmers, resulting in coffee overproduction. Before World War II, surplus stocks amounted to 780
A brief introduction to the planting Market Price of Brazilian Hilado Fine Coffee Bean varieties
Well, we reached it today. The Kaseru establishment, quality assurance has previously been neglected, based on the logistics bar code, commodity exports, can now balance the production history. In 2003, on the basis of the American (SCAA) Special Coffee Association and the conclusion, the coffee SCAA taste type will be promoted to expert agreement, and the exclusion of taste from previous evaluations is now key.
The origin and development of Brazilian sirado coffee beans with balanced taste
In addition, in 2005, taking into account the certificate of origin, the priority of coffee in the designated area Cerrado, Kaseru Cerrado coffee origin quality certification (name Cerrado certification) has been issued. The appellation Serrado (Serrado Coffee) is a high-quality brand in 2005, due to the certification of origin in the field of Serrado Coffee designated the first right in this area of production, coffee
A brief introduction to the description of the flavor, taste and aroma characteristics of Brazilian Hilado coffee beans
The Serrado title is called and you must pass certification testing and production quality. For production, the conditions for the production of so-called project rules (certification area, production area elevation, identification of varieties, best soil, best agricultural technology, in the guaranteed voluntary participation program) have been met, so that if planted in a designated certification, the farm can accommodate signs of Kaseru certification. In addition, quality, shape
Brief introduction to the treatment method of grinding degree and baking degree of candle candle boutique coffee beans with rich flavor
Drima Zede means Best Approach in the local dialect. According to the information provided by the original factory, this Yega Xuefei is a series of tailor-made products based on 90 + years of experience. It is difficult to get a pure flavor in the ancient treatment of the sun, but Drima Zede is only hand-selected with the support of 90 + technology.
Planting situation of candle candle boutique coffee beans with soft and strong acidity A brief introduction to geographical location, climate and altitude
90 + Level Up series candle flavor: nectarine, tropical fruit, taste clean and bright, the first entrance is very amazing for Ethiopian sun-dried beans, candlelight after strict supervision and selection, avoid the annoying soil odor and high rate of bad beans in common sun-dried beans, on the contrary, it highlights the charming sweet and charming water of candlelight in sun treatment.
A brief introduction to the Market Price of Sun Xidamo Candle Mang Fine Coffee Bean varieties
With the support of 90 + technology, Drima Zede only selects the most mature coffee cherries by hand, and the sun drying process takes pains to keep stirring to ensure uniformity. The end result is a very transparent and pure taste, which varies greatly from hot to cold, and the aromas of fruit, flowers and oak are very attractive Drim.
A brief introduction to the origin, development, history and culture of 90 + candlestick boutique coffee beans that are close to the people and delicious.
Drima Zede means Best Approach in the local dialect. According to the information provided by the original factory, this Yega Xuefei is a series of tailor-made products based on 90 + years of experience. It is difficult to get a pure flavor in the ancient treatment of the sun, but Drima Zede is only hand-selected with the support of 90 + technology.
A brief introduction to the description of the flavor and aroma characteristics of transparent and pure candle candle boutique coffee beans
With the support of 90 + technology, Drima Zede only selects the most mature coffee cherries by hand, and the sun drying process takes pains to keep stirring to ensure uniformity. The end result is a very transparent and pure taste, which varies greatly from hot to cold, and the aromas of fruit, flowers and oak are very attractive Levelup.
Jasmine scented geisha boutique coffee beans cultivation geographical location climate altitude brief introduction
Emerald Manor won the BOP (BEST OF PANAMA Panamanian Best Coffee) competition five times in 2004, 2006, 2007, 2009 and 2010, and won the American Fine Coffee Association Cup Test Championship for three consecutive years in 2005, 2006 and 2007. Its scenery is the same for a time, which also establishes its status as a sacred place in summer.
A brief introduction to the treatment method of grinding degree and baking degree of Sidamo boutique coffee beans with refreshing characteristics
Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa. It has always been famous in the eyes of global coffee connoisseurs. Rare washed high quality Elaraby plus coffee is suitable for all degrees of roasting.
A brief introduction to the cultivation of sweet Sidamo boutique coffee beans, geographical location, climate and altitude
Production area: Sidamo main varieties: Native Arabica, Bourbon, Typica, Others harvest time: October February planting height: 1400m2000m grade: G1, G2, G3, G4, G5 processing method: sun fragrance characteristics: Aroma, Acidity,Body,Aftertaste recommended baking degree: City, City+ Sidamo production area is located in Egypt
A brief introduction to the market price of rare and expensive Sidamo boutique coffee beans
The Sidamo producing area is located in southern Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west, where agriculture is the main industry, and coffee is mainly grown around the Great Rift Valley (Great Rift Valley) of East Africa. The largest town in Sidamo is Hawassa, which has developed rapidly in recent years. Many modern restaurants and hotels have been set up.
A brief introduction to the Origin, Development, History and Culture of Sidamo Fine Coffee beans
Light-baked Yirgacheffe, roast over low heat for 15 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. The coffee beans are roasted evenly (because the raw beans are washed and clean) and brown. When using hand coffee grinding, it feels good, smooth and moderate resistance. The dry aroma of coffee powder is a little earthy at first, right away.
A brief introduction to the description of the flavor, taste and aroma characteristics of Sidamo boutique coffee beans
Bake the medium-deep baked Yirgacheffe over low heat for 17 minutes, turn off the heat and glide for half a minute, then cool the beans and blow off the silver skin. there is a slight oil on the surface of the coffee beans and the beans are black and brown. The beans are very light, and the resistance is very high when using hand coffee grinding.
Sour, lively and tricky El Salvador Pacamara boutique coffee beans grind degree of roasting degree treatment
Pacamara is another example of making a name for itself through COE events. In the 90s of the 20th century, some farmers in the Chalatenango producing area of South Song in Charat, El Salvador began to grow Pracamara. In 2006, a farm in this producing area took part in the competition with Pacamara and got the second place. In 2007, a number of farms in the same production area participated in the competition with Pacamara, and won the first, third and fourth Pac.
The cultivation of El Salvador Pacamara boutique coffee beans, geographical location, climate, altitude
El Salvador's unique high-grade variety Pacamara, Pacamara is a sudden variation of the bourbon species found by Pacas Pacas- in El Salvador and a hybrid with the giant bean Maragogype, a sudden variant of the Tibica species found in Brazil. The interesting thing about Christmas farm coffee is that its refining method is secret, using minerals.
Fruit aroma sour and sweet El Pacamara boutique coffee bean varieties planted market price simple
Additional information about this spa: The water from the source is 85 degrees Celsius. Use 2-inch pipes to channel the water to six different thermal pools at different elevations. The temperature of the sixth thermal pool is 3234 degrees Celsius. Then use this cooled thermal water to process green coffee beans. This hot spring water flows continuously all year round. Locals drink this hot spring water. Its PH value is 8.02.
The origin, development, history and culture of El Salvador Pacamara boutique coffee beans with fruity and rich aromas
Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. It not only has the excellent taste of Pacas, but also inherits the large size of Maragogipe, and the bean body is at least like beans.
A brief introduction to the description of flavor, taste and aroma characteristics of El Salvador Pacamara boutique coffee beans with balanced taste
El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an altitude of about 90-1500 meters above sea level, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3%. The coffee harvest season lasts from November