Tuesday, May 27, 2014

We use WordPress (in English).


This year's coffee from one of the best farms in Colombia, an amazing mix combining purity and roundness of Bourbon Caturry wifi scales create a perfect balance in the cup. At this tidbit with us, we all enjoyed. It is a wonderful wifi scales mix of this year's crop varieties Caturra 50% and 50% Bourbon variety of processed honey method. This is a real treat, Ketra received 91 points in the tasting. Which is confirmed by awards from the SCAA 2012, when Geisha coffee varieties from the farm was ranked among the 10 best coffees wifi scales in the world according to the SCAA. Farm Granja La Esperanza is located in the Valle del Cauca on jihovýhodě Colombia. It is a mountainous region named after the Cauca River, which flows through the area from south to north. Granja La Esperanza was founded for grandparents existing owners about 40 years ago. Once the farm produce varieties of coffee as Caturra and Typica. In Herrera family decided to experiment with other types of coffee in Colombia unknowns, such as Geisha, Mokka, Laurina, etc. The result reflected the wealth of the local climate and soil, and each of the varieties showed the best. As the first in Colombia began using honey processed coffee from Panama .. A cup of La Esperanza is an amazing experience very sweet cup complete with a rounded body, with a touch of cherries and truffles, wifi scales elegant, clean.
Honey process (Café Miel) is an environmentally friendly method of processing ripe coffee cherries. The basic principle of the method consists in Honey collection only perfectly ripe cherries. This is achieved by measuring the sugar content (Brix scale) during the ripening period. At the end of each day of harvest, freshly picked cherries are collected, weighed wifi scales and peeled in manual or electric wifi scales odšlupkovačích. Cores that are still associated with pulp is spread on drying beds of Africa. These raised beds are made using locally sourced bamboo, wire mesh and black plastic mesh (Seran). Depending on weather conditions, the drying cycle usually lasts 10 to 12 days. At the end of this phase, the grains should contain approx. 11% water. The real contribution of the method Honey is a small amount of water used. One drop will not come to waste when peeling, flushing and fermentation. Therefore, in comparison with traditional washing method, there are demonstrable savings of about 2000 l per bag of green beans (60 kg). Method honey can be easily implemented in remote areas, where it eliminates problems with transport freshly collected cherries into the flush tank, which is usually located away from the farm. This often causes problems with unwanted fermentation during the trip and therefore the potential degradation of quality. Another important advantage of the method Honey is the economic factor. The cost of a single pulper is unmatched by investing in a fully equipped flushing tank. In addition, with the use of traditional African raised beds saves a huge amount of electricity or fossil fuels that would otherwise be consumed in classical drying. Drying of parchment together with the pulp has a direct impact on the sweetness in the cup. Coffee processed by honey generally has a very unique wifi scales flavor profile, wifi scales which is characterized by a distinct sweetness, fruity wifi scales and sweet-and-sour aftertaste. No certification Farm Granja La Esperanza processing wifi scales method Honey Alt 1800 area farms 102 ha botanical variety Caturra 50% 50% Bourbon wifi scales coffee is characteristic gentle full body with medium acidity, strong aroma, flavor signs of citrus fruits and cherries. This entry was posted in the section Direct trade, a new crop by admin. You can save the link to your favorite bookmarks wifi scales or share it with your friends.
You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> < del datetime = ""> <em> wifi scales <i> <q cite=""> <strike> <strong>
We use WordPress (in English).

No comments:

Post a Comment