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'5類咖啡的特點介紹:哥斯達黎加咖啡 安哥拉咖啡 衣索匹亞咖啡 牙' |
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'<p style="text-align: center;">
<img alt="" src="/uploads/allimg/160318/3-16031QF121258.jpg" /></p>
<p>
哥斯達黎加</p>
<p>
哥斯達黎加的高緯度地方所生產的咖啡豆是世上赫赫有名的,濃郁,味道溫和,但極酸,這裏的咖啡豆都經過細心的處理,正因如此,纔有高品質的咖啡。著名的咖啡是中部高原(CentralPlateau)所出產的,這裏的土壤都是包括連續好幾層厚的火山灰和火山塵。上等香濃而有酸味,有很高的評價。</p>
<p>
上質豆:哥西大黎加‧克拉爾山</p>
<p>
味道的特徵:酸味適中而香醇。</p>
<p>
最佳煎培度:中度</p>
<p>
安哥拉</p>
<p>
這是全世界第四大咖啡工業國,但只出產少量的阿拉伯咖啡,品質很高。</p>
<p>
味道的特徵:香酸俱佳。</p>
<p>
最佳煎培度:中度~深度</p>
<p>
衣索匹亞</p>
<p>
是阿拉伯咖啡的故鄉,生長在高緯度的地方,需要很多人工悉心的照顧。這裏有著名的衣索匹亞摩卡,它有着與葡萄酒相似的酸味,香濃,且產量豐富。</p>
<p>
牙買加</p>
<p>
牙買加的國寶,藍山咖啡在各方面都堪稱完美無暇,就像葡萄酒一樣,現在有許多的酒莊是被日本人買下來。日本人近年來買下了大部份牙買加咖啡,因此在市場上已經很難買到。</p>
<p>
上質豆:藍山/高山</p>
<p>
味道的特徵:有一致的酸、苦、甜味、香味亦佳。</p>
<p>
最佳煎培度:輕度~中度</p>
<p>
肯尼亞</p>
<p>
肯尼亞種植的是高品質的阿拉伯咖啡豆,咖啡豆幾乎吸收了整個咖啡櫻桃的精華,有着微酸,濃稠的香味,是很受歐洲人的喜愛,尤其在英國,肯亞咖啡更超越了哥斯達黎加的咖啡,成爲最受歡迎的咖啡之一。</p>
<p>
上質豆:肯亞AA(雙A)</p>
<p>
味道的特徵:強酸而香,德國人的最愛。</p>
<p>
最佳煎培度:深度</p>
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