Honey-treated Coffee from Alida Farm in Pokuit, Panama

Honey-treated coffee, high-quality coffee beans

Jaime Molina Honey treatment country: Nicaragua production area: La Sabana,Madriz Manor: Jim Molina Manor: Montecristo processing Plant: Jaime Jose Molina Fiallos altitude: 1400-1450m harvest time: December-March of the following year: honey treatment varieties: red bourbon flavor description: chocolate, red fruit, fruit juice

Ethiopian Sidamo Lion King Sun-treated Fine Coffee

Coffee bean details: 1. Country: Ethiopia 2. Grade: G13. Production area: Guji 4. Planting altitude: 1800-2000m 5. Soil type: volcanic laterite 6. Annual rainfall: 1100-1200 cm 7. Treatment: insolation 8. Variety: native species (Heirloom) 9. Disposal site: Sirsa Cooperative 10. Raw bean specification: 17-18 items 11. Flavor: Jasmine, honey,

Brazil Coiote Estate half-sun treated Yellow bourbon Coffee Italian mixed with Colombian Coffee

Beans are Carmo from Minas, Brazil. Carmo belongs to the region with high elevation in Brazil, and it is also one of the regions that produce high-quality Brazilian coffee. Such as the sign on the sack (yellow bourbon), this bean is Huangbo species, from the small farm COIOTE ESTATE, the annual output is only 1000 hemp bags. By EISA (Empresa Interagricola. S. A) Company

Boutique single Coffee Nicaraguan Honey treated Red bourbon Jim Molina Manor

El Salvador is located in Central America, bordered by Guatemala and Honduras in the north, and the Pacific coastline in the west and south. El Salvador is the smallest country in Central America and the most densely populated country in Central America. Although the territory of El Salvador is small, it has dozens of volcanoes. It is the country with the highest density of volcanoes in the world, so it is called the country of volcanoes. Full

Honey-treated Nicaragua boutique coffee beans Boutique coffee beans Single coffee

Miel means honey in Spanish. Miel Process refers to the process of making green beans from coffee fruits, which finally makes coffee unforgettable like sweet honey. Honey treatment method, formerly known as Pulp Natural, means to carry out sun drying with mucous membrane. After removing the outer skin of the coffee fruit, the green beans

What kind of coffee can be honey treated?

Fresh coffee should be processed immediately after harvest. Refining is to remove the skin and pulp of coffee fruit, and then remove the seeds from the shell, which is what we often call raw coffee beans. After refining, the coffee beans are still green beans, and then they are roasted, which makes coffee beans of various flavors that we usually drink. 1. Coffee refining methods Coffee refining methods are mainly divided into three categories: dry

Costa Rican Coffee Flavor introduction to Costa Rican Coffee producing area Manor

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called SHB, and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and then at the same time

Introduction of high quality Honduran coffee beans treated with water

High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit.

Coffee Common sense Coffee processing methods and Flavor advantages and disadvantages of Coffee beans

The coffee beans we are familiar with are all cooked coffee beans, that is, roasted coffee beans. Different roasting processes can add different flavors to coffee beans. Perhaps few coffee lovers know the processing methods of raw coffee beans. Today, the editor will explain the processing methods and flavor advantages and disadvantages of raw coffee beans. The coffee fruit after harvest must be put into the processing program immediately, otherwise it will open.

Fine coffee Pacamara seed coffee raw beans are treated with water washing with high consistency, high alcohol and high overall cleanliness.

This is a kind of Pacamara coffee from Guatemala's New Oriental (new oriente) region. This is an artificially bred hybrid coffee variety that originated in El Salvador. The name Pacamara is made up of the first four letters of the two original varieties of hybrid coffee, one is Pacas, and the other is Marago-gipe, which we call Elephant beans. Pacamara

Honey-treated beans from the three sisters of Mantenin and lemon tree estates

From Lake Tawa, Aceh Province, North Sumatra, Indonesia, located in the mountains near Takengon village. The coffee purchased this time is a combination of honey treatment and traditional Indonesian wet planing. First remove the pericarp, dry the moisture content to about 30%, then remove the endocarp, and then dry to complete. Coffee treated in this way exhibits both the alcohol of traditional Indonesian coffee

Strong sweetness of fruit taste treated with ruby "red treatment" 90 + patented drying technology

Red: the so-called red treatment is a special treatment carried out by the 90 + team through their own patented drying technology, which makes the color of shelled coffee beans show varying degrees of red. This treatment will once again enhance the aromatic characteristics of the coffee itself, and the taste will reflect a strong sweetness with obvious fruit flavor. Ruby: the so-called Hongbao

Introduction to the flavor and taste of Yega Xuefei Coffee Manor

Cochell Manor sun-treated Erika G1, with more lively citric acid, apricot blossom, walnut explosion, and some subtle aromas of cinnamon, cloves, rosemary and other spices, taste with a great honey brown sugar sweet, very soft and attractive, as if the whole body is soaked in early autumn

Ethiopian Sidamo sun-treated raw beans, fine coffee, Sidamo coffee beans.

Sidamo G2, Ethiopia (Ethiopia Sidamo G2): the Sidamo producing area is located in the south of Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated between elevation 1400m-2000m. The main industry here is agriculture, and the main growing area of coffee is in the Great Rift Valley (Great Rift Valley).

Boutique coffee beans: an introduction to Brazilian Coiote Estate half-sun-treated Huangbourne Coffee

Brazil is the country with the largest coffee output in the world, but most of it gives people the impression that the quality of Brazilian coffee is not satisfactory and lacks characteristics. The Doctrine of the mean has become synonymous with Brazilian coffee, and it is more used for blending. The high-quality Brazilian coffee beans suitable for a single product are much less than those in other countries and regions in Central and South America. This bean is a C from Minas, Brazil.

Tanzanian boutique coffee beans treated by washing introduce Tanzanian coffee beans

Mount Mount Kilimanjaro, located in northeastern Tanzania, is the highest mountain in Africa at 5895 meters above sea level. The ultra-high altitude makes the top of the mountain snow all the year round, while Tanzania's main coffee producing area is located at the foot of Mount Kilimanjaro. The area is rich in volcanic soil, which brings an adequate supply of nutrients for the growth of coffee trees. Coffee trees are usually planted above 1150 meters.

Introduction to the planting Environment of Fire Phoenix Manor in Costa Rica treated with Yellow Honey

Costa Rica Tangmeiano Manor Yellow Honey treatment this bean production area: Tarrazu, Costa Rica variety: Red Bourbon grade: SHB altitude: 1500cm 1950 m soil: volcanic soil treatment: yellow honey raw bean color, between sun and water washing, cleaner and greener than traditional sun-dried beans, but slightly smaller than traditional Costa Rican beans.

Coffee bean flavor black coffee with different coffee bean dry, semi-dry, wet and honey treatments

Coffee beans are treated in the following ways: sun (Natural); half-sun (Semi-Natural or Pulped-Natural); Honey processing (honey) and Washed (washing). Our most common treatment is Washed. The washing treatment means that after the coffee fruit is harvested, the immature and immature coffee fruits are screened out in a special way.

Exquisite coffee beans treated by wet method introduction to Ugandan coffee beans

This coffee is produced in the Mount Elgonne region of Uganda. Balanced acidity and rich oil between 1600 and 1900 meters above sea level are the characteristics of this coffee. It tastes mild and simple, with a papaya flavor. Dry aroma (1-5): 3.2 wet aroma (1-5): 3.4 acidity (brightness) (1-10): 8 taste (hierarchy) (1-10): 8.5 taste (alcohol thickness)