Flavor Description Characteristics Taste Treatment of Coffee Beans
Cup Test Reference:
Dry aroma: fermented aroma, fruity.
Wet aroma: ripe peaches, melons, coffee cherries, toffee
Sip: Sweet and sour, fruity after-nasal, nutty
Ethiopia is the oldest coffee producing country, Ethiopian beans You can measure the flavor profile of all modern coffee beans, so to speak, Ethiopia is the gene pool of coffee, the source of all tastes. Ethiopia has the most coffee beans treated by ancient method sunlight, which is caused by the geographical factors of water shortage in Ethiopia. However, the ancient method sunlight is difficult to control, the farmers 'operation quality is also poor, and the taste of medicine, onion and bean curd is unpleasant. However, if handled properly, the fruit flavor of the explosion, fermentation of the wine will make people love death. Hell, heaven, between thoughts.
A spoonful of beans, ground to a fine fineness, used in making coffee. The water used was water kept warm by the water dispenser. It was basically filled with water. After soaking for about 40 seconds, it began to press down. However, it tasted bitter and did not taste fruity. As the water temperature dropped, the sour taste gradually came out. After drinking, there was a sweet taste in the mouth, and the rest could not be drunk. Fresh coffee for the first time.
