Specialty Coffee Beans
Latest articles, industry insights and brewing guides
A brief introduction to the cultivation of well-balanced Coffee beans in Crystal Mountain, Cuba, Climate and altitude
Cubita is Cuban coffee, which is mainly exported to Japan, France, Germany, Ireland, Canada and other countries. The cubita coffee entering the Chinese market is all selected from the pollution-free Crystal Mountain coffee beans in the high altitude areas of Cuba, which is a typical Caribbean coffee bean. All the granules of coffee beans are strictly selected according to the standard of sieve 17-19, and the selected coffee beans have large particles and high maturity.
Synonym for Top Cuban Coffee A brief introduction to the Market Price of Crystal Mountain Coffee
Tanning is the simplest, cheapest and most traditional way to treat coffee, which is to let the coffee fruit dry in the sun but not ferment. The general drying time is about four weeks. The washing rule makes the aroma of the fruit more into the coffee beans, thus adding a coarse fruit aroma to the coffee. Cuba is like a crocodile crouching in the Caribbean, her tail just brushing.
A brief introduction to the grinding degree and roasting degree of Cuban coffee beans
Careful people will find that Cubita is also unique from other coffees. Cubita is not bitter like espresso coffee, like chivalrous style; not arrogant like blue mountain coffee, like imperial feeling. However, Cubita is like an elegant princess, with a feminine natural tenderness, nobility, tenderness and elegance. Excellent balance, bitterness and sourness well matched, in the taste
A brief introduction to the History and Culture of the Origin and Development of Coffee in Crystal Mountain, Cuba
Cubans usually deal with coffee beans in two ways: sun exposure and water washing. Tanning is the simplest, cheapest and most traditional way to treat coffee, which is to let the coffee fruit dry in the sun but not ferment. The general drying time is about four weeks. The washing rule makes the aroma of fruit more into the coffee beans, thus adding a kind of coarse fruit aroma to the coffee.
Cuba Caribbean Coffee Bean Flavor Taste Aroma Description
Cubans usually treat coffee beans in two ways: sunning and washing. Solarization is the simplest, cheapest, and most traditional way to treat coffee. It involves drying the coffee fruit in the sun, but not fermenting it. The average drying time is about four weeks. The washing law allows the aroma of fruit to enter the coffee beans more, adding a rough fruit aroma to the coffee. Currently,
A brief introduction to the climate and altitude of the long-lasting coffee cultivation in El Salvador
As soon as the extraction is over, I can't wait to take a sip. Strawberry, brown sugar, faint spice, and then two more sips. The creamy taste can be described as slippery with an advertising phrase. This country is a small coffee-producing country, which is very suitable for honey treatment and solarization. On the whole, honey treatment and sun treatment have also given a new soul to El Salvador. The lasting taste of Huiyun
A brief introduction to the market price of pure slightly sour Salvadoran coffee varieties
El Salvador (ElSalvador) is one of the small countries in Central America, where coffee is light, fragrant, pure, slightly sour and characterized by excellent balance of flavor. It is a specialty of Central America. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep. The origin of coffee in the early 1990s, guerrilla warfare greatly damaged the country's national economy and increased coffee production from 70 years.
A brief introduction to the treatment method of grinding degree and baking degree of fragrant Salvadoran coffee
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, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee
Introduction to the history and culture of Salvadoran coffee origin
Central American countries generally distinguish quality grades by altitude, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is classified according to altitude. At higher altitudes, where the climate is cold and coffee grows slowly, green beans tend to be denser and harder, and Arabica is more acidic
A brief introduction to the description of the flavor, taste and aroma characteristics of El Salvador boutique coffee
The government finally realized the great role of coffee in the national economy, such as solving employment, earning foreign exchange and developing agricultural production, so it privatized some coffee export industries in 1990, hoping to increase the income rate of coffee in the export market. Today, this coffee accounts for 40% of the country's exports. The best quality coffee is exported from January to March, and 35% of the extra hard beans are exported.
A brief introduction to the cultivation of fine coffee varieties in Peru, climate and altitude production
Peruvian coffee has a soft sour taste, medium texture, good taste and aroma, and is an indispensable ingredient in the production of comprehensive coffee. High-quality Peruvian coffee, with a strong aroma, smooth, layered, full-bodied and sweet, with elegant and mild sour taste, will quietly awaken your taste buds. Peru's best coffee is produced in Chaximayo, Cusco, Nott and Puno. Most of
A brief introduction to the treatment method of grinding degree and baking degree of Peruvian fine organic coffee
It takes a lot of work to find good Peruvian coffee beans among a lot of middlemen or other people who can buy them. However, it also takes a lot of hard work to pick sample beans. But that's better than working hard in piles of papers. Peru is located in western South America, with a coastline 2254 kilometers long. The Andes run from north to south
A brief introduction to the Market Price of Peruvian Fine Coffee varieties in the planned planting area
This is because shading trees can slow down the ripening of coffee trees, help coffee grow fully, make it contain more natural ingredients, breed better flavors, and reduce caffeine content Peru is a huge and diverse land for them to produce a large number of different kinds of coffee beans, Peru can produce very high-quality Peruvian coffee. In general, these coffee beans have
A brief introduction to the Origin, Development, History and Culture of Peruvian Fine Coffee with balanced Taste
Suggested roasting method: medium to deep roasting, can be made into a variety of high-quality mixed coffee ★: general Peruvian coffee origin: up to 98% of Peruvian coffee is grown in forest areas, most producers are small farmers. Peru's finest coffee is produced in Chanchmayo, Cuzco, Norte and Puno. Most of the secrets
Smooth Peruvian coffee estate flavor taste aroma characteristics Description
Organic coffee is coffee beans grown in the shade. Although the method of growing coffee beans under shade makes the yield not high, the quality can reach the level of gourmet coffee. This is because shade under the tree slows the maturation of the coffee tree, helps the coffee grow fully, makes it contain more natural ingredients, fosters better taste, and reduces caffeine content.
Production of sweet civet coffee A brief introduction to the treatment method of grinding degree and baking degree
After processing and baking, Kopi Luwak has become a luxury coffee drink and spread to luxury kingdoms around the world. Local coffee farmers, in pursuit of high profits, bring wild civets home to raise them so that they can produce more Kopi Luwak. However, the Kopi Luwak produced by breeding civets will be much worse in color and taste. Even so, this kind of coffee
The Origin and Development of Cat Dung Coffee beans A brief introduction to the methods of Historical and Cultural Cooking
Coffee critic Chris Rubin said that the aroma of the wine is so rich and strong, and the coffee is incredibly rich, almost like syrup. Its thickness and chocolate taste, and lingering on the tongue for a long time, pure aftertaste. M.P. Mountanos, the company that first introduced Kopi Luwak coffee to the United States, pointed out that it was first heard of this in vivo fermentation.
Round and sweet cat poop coffee beans Flavor Taste Aroma Description
Washington Post food columnist Tim Carman reviewed cat poop coffee sold in the United States and concluded that it tasted just like Folger coffee. It smells like rotting, lifeless. It's like fossilized dinosaur shit in bathwater. I couldn't finish it. Civets like to pick the sweetest, purest, juiciest fruit of the coffee tree for food.
A brief introduction to the cultivation of Katim Blue Mountain Fine Coffee beans, Climate and altitude
Kartika/Bourbon hybridization, Kadika / bourbon mixture. Medium tall trees with slender leaves with red tips, coffee trees with the best shadows, usually big cherries. Producing areas: Aceh, Simalungun KOPI LUWAK civet coffee Kopi Luwak civets eat red coffee cherries, pulled out of the stool coffee beans, expensive. Typica: Essel
A brief introduction to the History and Culture of the Origin and Development of Jamaican Fine Blue Mountain Coffee beans
By 1969, the situation had improved because the use of Japanese loans improved the quality of production, thus ensuring the market