Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Traditional Wet treatment of Burundian Fine Coffee beans by Kayanza Kabuye in Panjia treatment Plant
Country: Burundian growth: 1750 m production area: Kayanza Kabuye Baking degree: moderate Baking treatment: traditional Wet treatment Variety: bourbon seed treatment Plant: Parma treatment Plant Flavor: citrus Acid, Lemon, Orange, Almond aroma Burundi this is the first time we have introduced this coffee from the Blair treatment Plant.
The planting environment of coffee beans in Xidamo Shaqiso area of Ethiopia
Ethiopia Sidamo country: Ethiopia Ethiopia Origin: Sidamo, Dara area altitude: 1900-2000m raw beans treatment: high scaffolding sun drying features: tea wild caramel fruit aroma Ethiopia has two best producing areas Yiragcheffe and Sidamo, of which Sidamo is located in a plateau region south of Ethiopia, S.
19 small coffee farmers synthesize El Salvador volcanic area Volcan de San Salvador
El Salvador: Concordia Manor (La Concordia, also known as "Harmony Farm"
The growing environment of Costa Rican coffee in the Central American isthmus
Costa Rican coffee is called extra hard beans, and this kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the lower night temperature at the higher altitude makes the trees grow slowly, thus from the coffee beans.
The growing environment of Costa Rican coffee in the Central American isthmus
Costa Rican coffee is called extra hard beans, and this kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the lower night temperature at the higher altitude makes the trees grow slowly, thus from the coffee beans.
Tanzania Coffee Bean Flavor Description Characteristics Processing Method Grind Scale Variety
Tanzanian coffee beans flavor description characteristics processing method grinding scale variety flavor: rich and refreshing, acidity lower than Kenya coffee, pure flavor, aroma overflowing Suggestions Roasting method: medium roast Tanzania coffee, always feel a soft and mellow earthy taste at the corner of the mouth, coffee gourmets often use words such as wild or wild to describe it, you can say pure tanzani
Introduction to the taste of Brazilian coffee with deep baking and hand flushing.
The taste of Brazilian coffee is deeply roasted with hands to introduce the old bourbon coffee grown on some estates in the Serrado district of MinasGreais in southeastern Brazil. Old varieties of bourbon coffee grown on these estates, such as CapinBranco and VistaAllegre, are also sold on the market.
Red bid bidding of 90 + Rose Summer Coffee Jade Manor
About the jadeite manor, the western language is La Esmeralda. The year before last, "Coffee is the most fragrant" was broadcast on the Discovery channel. Translate it into the jadeite manor. Let's continue to use it. This manor is so famous in the boutique circle all over the world. The following are the distinguished award-winning qualifications: 1st Place Specialty Coffee Association of America Roasters Guild Cupping Pavilion (2
Description method of taste and flavor of Costa Rican Tarazhu coffee beans
The taste and flavor description of Costa Rican Tara pearl coffee beans "Black Soul" has less turning times and higher degree of fermentation than "Black Pearl", but it is also more likely to fail. Under the careful treatment of Lajas, this "Black Soul" has become the best of sun-dried beans with rich flavor, thick and round taste and long finish. Raw beans treated with different methods of Lajas
A brief introduction to the description of taste and flavor of Yega Xuefei boutique 90 + candle candle coffee beans
Description of taste and flavor of Yega Xuefei boutique 90 + candle candle coffee beans Ethiopian sun beans, candles after strict supervision and selection, avoid the annoying soil odor and high rate of bad beans in common sun beans, on the contrary, it highlights the charming sweet candle charming fruit tonality of the sun treatment method, which inherits the traditional Egyptian sun treatment.
Description of taste and flavor of Brazilian yellow bourbon coffee grinding scale by treatment in producing area
Brazil yellow bourbon coffee taste description grinding scale Brazil's three major boutique coffee producing areas are Syrador, South Minas and Mojiana in the central and western part of Minas province. Brazil's yellow bourbon is located in the Hirado region of Brazil. However, not all coffee produced in the prairie of Syracuse can bear the name of Syracuse, which is limited to 1100 to 1300 meters above sea level in the central and western part of Minas province.
Flavor description of Indonesian Mantenin coffee beans taste characteristics treatment method grinding scale
The flavor description and taste characteristics of Indonesian Mantenin coffee beans the grinding scale is neither Indonesian place name, producing area name, port name, nor coffee variety name, but a mispronunciation of Mandailing, an ethnic group that used to live in Sumatra. During World War II, a Japanese soldier asked the shopkeeper what kind of coffee he drank while drinking coffee in Sibolga, central Tapanuli, Indonesia.
Description of acidity, taste and flavor of coffee beans from Xipi Waterfall, Uganda
Description of acidity and taste of coffee beans in Xipi Falls, Uganda. At the foot of the waterfall irrigated by the varieties, there are dense garden terraces and coffee plantations. The three waterfalls nourish coffee trees very well. At the same time, it also solves the problem of washing coffee beans for this inland country. Volcanic soil Elgon volcano erupted early years ago not only created tin waterfalls, but also gave coffee
Characteristic yield types of coffee beans in Tanzania area of planting environment
The characteristic yield species of coffee beans in Tanzania the planting environment covers an area of Tanzania has a sweet citrus fruits dominate the aroma and flavor and reminds you of oranges and grapefruit. You can always taste Tanzania with Kenya, where both coffees have high acidity and fla
Description of taste and flavor of Salvadoran Pacamara coffee beans
The taste and flavor of El Salvador Pacamara coffee beans traditionally Salvadoran coffee farmers do not deal with the exposure of coffee fruits very carefully, and at the same time, the equipment is relatively simple, but Fernando keeps updating many of the equipment in the processing plant, so that Santa Elena Manor is one of the few in El Salvador to use African scaffolding for coffee fruit solarization.
Taste description of Costa Rican Coffee Plantation Environment
The taste of Costa Rican coffee plantation environment describes the carefully selected coffee seeds were initially planted in flowerpots to be taken good care of, the seeds slowly germinated into seedlings. After a few weeks, the seedlings grow butterfly-like leaves. However, this is not a real coffee tree leaf. It takes two to three weeks for the real leaf to grow out of the protective leaf.
Description of the characteristics of Candle Mang Coffee Bean in Ethiopia
Flavor description of Ethiopian Candle Mang Coffee beans the charming fruit tone of the candle inherits the charming aroma given by the traditional Egyptian sun, unreservedly expressing round, full, long aftertaste sweetness and just right fruit acidity. The daily brewing of candlelight is also quite easy to use, and the bean itself is rich in flavor, whether it is fresh dripping or thick.
Introduction of Standard Taste treatment method for grading method of Ugandan Coffee Bean
Introduction to the Standard Taste treatment method of Ugandan Coffee Bean grading method (1) the size of coffee beans some people say that the size of beans will not affect the flavor of coffee, such as Mattari in Yemen, although the particles of beans are large and small, they are still the top grade of coffee. However, in many producing areas, the size of coffee beans is indeed a valuable indicator. General use
Taste characteristics of Colombian Huilan Coffee processing method Grinding scale producing area
. Freezing slows down the decay period and preserves the fresh flavor-after freezing, coffee beans will remain where they are when you put them in the freeze, and then decay very slowly, almost for a long time unless your refrigerator breaks down. Freezing can give your delicious coffee enough time to brew a real flavor-if your preserved coffee beans are really good beans, then freezing will make you
Introduction to the characteristics and Flavor of Sidamo Nectar Coffee
Description of the characteristics and flavor of Sidamo nectar coffee Sidamo: 1400-2200 meters above sea level, belonging to the pastoral coffee system. Sidamo coffee is medium-shaped and oval in shape. It is generally processed by washing and tanning. (coffee beans dried by washing) {BKJ- Baijia} Coffee Origin introduction ┃ Sidamo Water Xida, Ethiopia