Description of flavor and taste of Columbia's exquisite model student

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Columbiana exquisite model student (Colombia Narino Reversal Del Patron), I really didn't know about this bean before. I didn't know it had this excellent Colombian coffee bean until I met La Minita and fell in love with Raminita.

Colombian coffee has always been a major part of the coffee industry, and it is not hard to imagine that the second largest output in the world, coupled with the fact that high-grade Colombian beans are often sold as Blue Mountains, are either blended or directly named Blue Mountain-flavored coffee. this has really made Colombian beans famous in disguise.

But to be honest, Colombian coffee is really good, especially the sweetness and acidity balance has always been good! I have tried St. Augustine Manor Coffee in Huila in the past, and I remember it as a sense of sweetness, which greatly increased my affection for Colombian beans. Of course, after that, I have also tried some commercial bean-grade Colombian coffee. Although the flavor is not as layered and full of aroma as the boutique side, it is really a good coffee, especially the obvious fruit aroma. This is quite different from the nutty style of Brazilian beans, and the beans of these two major coffee producing countries do have their own characteristics.

When I got the model student, I was really excited because I didn't even drink it, but given the prestige and quality of Raminita, and my love for the two beans, I ordered several pounds of model students without saying a word. when I first tested the baking, it was baked 30 seconds after the explosion to test the taste of the beans in a shallow way. At that time, my first impression was sweet! The sweetness of dried fruit appeared on my tongue, and thousands of taste buds transmitted the sweet and sour taste to my pleasant nerve center, followed by a sense of smell. I smelled dried fruit, a hint of chocolate and a slight floral aroma. This bean does not emphasize the smell of flowers as much as Flower God, but it is not like Ramini with such a mellow flavor of milk chocolate, it is like a combination of the two. But coupled with its unique aroma of dried fruit, it smelled young but ripe, and I immediately felt that if I wanted to perform this bean well, I had to bake a little deeper and enter the world of second explosion or even second explosion.

As I expected, when the model student adjusted the baking rhythm to medium baking (second burst) and even medium deep baking (second burst), its dried fruit aroma became more mature and caramel sweeter, and the aroma could be similar to that of dried longan, but mixed with dark chocolate. The original rising fruit acid, at this time into a soft taste catalyst, increased the deep but sweet throat flavor, so that its depth has improved a lot! For those who love the deep-baked flavor of heavy fire, the performance of this bean is really beloved.

Columbia Yana exquisite model student profile

Country: Costa Rica

Product name: Raminita model

Production area: Narino

Level: Supremo

Handling method: washing

Variety: Arabica