Specialty Coffee Beans Lists
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A brief introduction to the regional treatment method for describing the flavor of Sidamo Lion King Coffee beans in Ethiopia
A brief introduction to the flavor description of Ethiopian Sidamo Lion King Coffee beans Solar Sidamo has a floral flavor but a slightly earthy flavor. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, medium or deep roasting is suitable for blending coffee and good.
2017-01-19 Ethiopia Dharma Lion King Coffee beans Flavor description region processing Jane -
Brief introduction of Variety producing area of Kilimanjaro Coffee Bean Flavor description Price treatment method in Tanzania
Tanzania Kilimanjaro coffee bean flavor description price treatment method Kilimanjaro coffee is very characteristic, it emits delicate aroma, and contains wine and fruit aroma, people taste endless aftertaste, from the appearance is very similar to Kenyan coffee, the overall taste is more similar to Sumatra Kalou coffee. Drank Kilimanjaro coffee.
2017-01-19 Tanzania Kili Mazar Coffee beans Flavor description Price treatment varieties -
Flavor description and taste treatment of Costa Rican Tarazhu Coffee
Flavor description characteristics of Costa Rican Tarazhu Coffee Taste treatment first tests the sugar content and picks only the coffee fruits with a sugar content of 210.22%. Honey treatment is different from other processing methods and should be dried on AFRICAN BED (sun bed). If it dries directly on the cement or on the land, it is easy to scratch the coffee beans when turned, resulting in bacterial damage. Direct soil solarization
2017-01-19 Costa Rica Tara Coffee Flavor description characteristics Taste processing Costa -
Description of taste and flavor of Brazilian sunburned bourbon coffee beans A brief introduction to the varieties produced in the region
The characteristics of Brazilian sun-dried yellow bourbon coffee beans; there is nothing wrong with many merchants going to Brazil to buy commercial beans for Italian blending. But you should know that Brazil also continues to produce a lot of boutique coffee beans. Brazilian products are not only abundant in quantity, but also of high quality and unique flavor. Usually, Brazilian coffee shows a strong flavor of caramel and chocolate
2017-01-19 Brazil Sun Yellow bourbon Coffee beans characteristics Taste Flavor description region Product -
Introduction to the regional treatment method for describing the taste and flavor of Colombian Huilan coffee varieties
Columbia Huilan Coffee Variety Taste and Flavor description the medium and deep baking degree of Huilan Coffee is introduced. The instrument is Harrio V01, and the ratio of powder to water at 1:12 (that is, 25g coffee powder to extract 300ml coffee liquid) is selected. It seems random, but in fact, according to the baking degree of beans and the release of substances with good coffee powder, priority extraction is selected.
2017-01-19 Columbia Huilan Coffee varieties Taste Flavor description region treatment introduction -
Description of characteristics and flavor of Brazilian Hilado coffee bean taste treatment grinding scale
Brazilian Hilado coffee beans characteristic flavor description taste treatment grinding scale fragrance is quite good. According to coffee experts, semi-washed coffee beans contain fewer defective beans than the drying method, and are rich in sour taste. If the use of shallow baking has the smell of grass, while deep baking will make the bitterness extremely obvious, so it is most suitable for moderate baking. Serrado Coffee from Brazil
2017-01-19 Brazil Lado coffee beans characteristics flavor description taste treatment grinding scale -
Brief introduction of Grinding scale and Historical Information of Flavor description method for Colombian hand Coffee
A brief introduction to the grinding scale of the taste characteristics of hand-made Colombian coffee Jamie Valencia, a professor of history who is preparing for the construction of the Columbia Pavilion, said that as tourism between Colombia and China heats up, cultural exchanges between the two countries will become more frequent. He said: although Chinese people like to drink tea, it is not impossible to gradually change some of their food culture.
2017-01-19 Hand flushing Columbia coffee taste characteristics flavor description processing grinding engraving -
Flavor description method for geographical planting environment of coffee in Sumatra, Indonesia
Flavor description of geographical growing environment of Indonesian Sumatra coffee Mantenin coffee has a very rich flavor, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink individually, but it is also an indispensable variety of mixed coffee. Mantenin coffee is considered to be the richest coffee in the world. When tasting Mantenin, you can taste it on the tongue.
2017-01-19 Indonesia Sumatra coffee geography planting environment flavor description mouth -
Panamanian butterfly coffee bean brewing ratio taste flavor description of baking degree
Panamanian butterfly coffee bean brewing ratio taste flavor description: washing / medium baking grinding degree: 4 powder: 15g powder: water ratio: 1:15 water temperature: 90 degree filter cup: V60 cup time: 2 minutes 00 seconds description: classic raspberry flower flavor mixed cream orange fruit caramel experience: dry aroma overflowing after grinding, very rich, very clear flower and fruit aroma. The first
2017-01-19 Panama butterflies coffee beans brewing proportion taste flavor description roasting Cheng -
A brief introduction to the flavor description of Leonardo coffee beans treated with Costa Rican black honey
A brief introduction to the characteristics of Costa Rican black honey in the treatment of Leonardo coffee beans. Another method for the treatment of coffee berries is semi-washing. This method is developed on the basis of washing. The first step is the same as washing. When the fruit turns red, it is picked and put into the pool. The immature fruit floats and the ripe coffee fruit sinks. In this way
2017-01-19 Costa Rica processing Leonard Coffee beans characteristics Flavor description introduction -
A brief introduction to the flavor description of Yunnan small-grain coffee planting technology and price
Yunnan small grain coffee planting technology price how to brew flavor description coffee is a kind of short-day plant. Coffee has the characteristics of multiple flowering and concentrated florescence. The florescence of small seed coffee in Yunnan is from February to July, and the flowering period is from March to May. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flowers have a short life span of only 2-3 days. Small seed coffee one
2017-01-19 Yunnan small grains coffee planting technology price how brewing flavor description -
A brief introduction to the Flavor description and Taste Origin of Erica Coffee beans in Ethiopia
A brief introduction to the flavor description of Erica coffee beans in Yegashifei, Ethiopia A brief introduction to the flavor of Erica coffee beans in Ethiopia A brief introduction to the taste of Erica coffee beans in Ethiopia can be described as shades of water and sun treatments. Washed coffee beans are relatively light-toned flavor, light-toned floral fragrance, light-toned citric acid, light-toned sweetness, while sun-treated coffee beans are darker flavors
2017-01-19 Ethiopia Yega Sheffield Sun Ari Coffee beans Flavor description Taste -
The difference between Kenyan Coffee washing and Solar exposure-Honey-treated Coffee beans
The difference between Kenyan coffee washing and sun washing-honey-treated coffee beans sunwashed [Sidamo]: coffee raw bean green is grayish in some places, thick and small in some places, soft and strong acidity, mellow and sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity and smoothness.
2017-01-19 Kenya coffee washing solarization differentiation treatment coffee beans -
Brief introduction of grinding scale by taste treatment for graded flavor description of raw coffee beans in Rwanda
Introduction to grinding scale method for graded flavor description of Rwandan coffee raw beans: 89 raw bean treatment: washing treatment varieties: bourbon grade appearance: grade A1; .2d / 300gr, 15 Screen suggested baking degree: urban roasting is the best, but the flavor from urban roasting to urban roasting is very good, and it is best not to exceed the second baking degree of Rwanda self-colonization.
2017-01-19 Rwanda coffee raw beans grading flavor description taste treatment grinding scale -
Description of Grade and Flavor of Colombian Coffee beans A brief introduction to the steps of altitude hand-punching method
Colombian coffee beans grade characteristics flavor description altitude manual step brief introduction to new coffee is called new beans, which refers to the coffee raw beans harvested that year. The raw coffee beans produced the year before are called old beans. The raw beans harvested in earlier years are called old beans. Only the new beans produced in that year are high-grade, because the taste and aroma of new beans are relatively rich, and the varieties of Colombian coffee are mainly small.
2017-01-19 Columbia coffee beans grades characteristics flavor description altitude hand flushing steps -
Sidamo Coffee Flavor description, Taste characteristics, treatment method, Grinding scale
Sidamo Coffee Flavor description Taste treatment method Grinding scale is produced by the Sherisa 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 honey, citrus and coffee flowers.
2017-01-19 Dharma Coffee Flavor description Taste characteristics treatment method Grinding scale -
Introduction to the description of planting environment and flavor of high-quality coffee beans in Antigua, Guatemala
Guatemala Antigua Flower God boutique coffee beans characteristics of the planting environment flavor description in Guatemala's three major non-volcanic coffee producing areas, the Mini Nango Highlands is the driest climate, the highest altitude area, the dry hot wind from Mexico's Tehuantepec plateau, to protect the area's coffee from frost, coffee can be grown to 2000 meters (6500 feet) plots. By
2017-01-19 Guatemala Antioch Flower God boutique coffee beans characteristics planting environment flavor -
Description of the basic flavor of Rosa coffee-which estates are produced at the place of origin and price
Description of the basic flavor of Rosa Coffee-which estates have been produced until 2004, Rosa Coffee has been in a state of obscurity, and the magical flavor of ta has not been discovered. In the experimental planting stage, the quality of the coffee was average, but now it is speculated that the low altitude and low harvest failed to win the favor of the researchers. later,
2017-01-19 Rose summer coffee basic flavor description origin price which manor production -
Introduction to the Origin of Rosa Coffee Bean with Red label and Blue label to distinguish Flavor description Price
Rose summer coffee beans red label blue label to distinguish the flavor description of the variety origin introduction in 1931 unknown from the southwest of Ethiopia (Geisha Mountain, which happens to be synonymous with the Japanese geisha) exported to Kenya, wandered to Tanzania and Costa Rica, and then transplanted to Panama in the 1960s, and then survived nearly half a century before it became a blockbuster and defeated the victorious army Bourbon.
2017-01-19 Rose summer coffee beans red mark blue mark distinction flavor description price variety origin -
A brief introduction to the Flavor description of planting Environment and Flavor of Indonesian Sumatra Coffee beans
A brief introduction to the flavor description of the planting environment of Sumatra coffee beans in Indonesia Sumatra Mantenin coffee is called a classic because it is stored in a cellar for three years before export. But the classic coffee is not old coffee, but slightly pale coffee through special treatment, which is more full-bodied and less acidic, but has a higher mellowness and a longer aftertaste.
2017-01-19 Indonesia Sumatra coffee beans planting environment conditions flavor description taste