East African organic boutique manor coffee beans

When you think of non-coffee, you can imagine that it grows in a polluted natural environment. It is well known that the coffee here has a natural aroma of flowers and fruit, has a very clear degree of discrimination, and is also a characteristic given by nature.

Nowadays, coffee drinking has also formed an M-type of coffee, and African countries are the county-level coffee producing areas most supported by industrial countries. This one is worth promoting, such as Prondi, Lavi, Geely, Yisobi, Kenyon. Etc., coffee made in at least five countries has a thick taste and special fragrance. It tastes like being in a comfortable forest in Africa, with the taste of wild, unrestrained and natural.

Coffee features:

The coffee produced by Pulondi has a wild characteristic, especially a bit like Ken's coffee. I think it has a strong floral aroma and a clear return to sweetness. The only deficiency is that it does not last long.

The soil of the growing environment, which is planted at high elevations, provides the right acidity to remove any damage to coffee. Because it is less contaminated by artificial chemicals, it can retain the aroma and flavor of natural coffee.

Located in Mount Jili, Tanzania, with a height of 3,000 to 6,000 feet, it is the most suitable area for growing coffee. It is rich and refreshing, low in acidity, balanced in taste and rich in fragrance.

Yisuo is smaller than oyster, and its size is different. It is characterized by sour wine, heavy taste, slippery with light fruit aroma, and rich balance.

Ken has special, bright and sour fruit. The common taste of Ken is not thick, but it is as bright and fruity as fruit, some spicy and some liqueur.

Roasted Hot Hou: Full City Roast

The cooking method of steamed rice: American style / siphon / bubble / mocha / Italian style

Promotional products: iced coffee / coffee cappuccino / coffee / fancy coffee (both cold and cold). Wait.

Acidity

Acidity

Body

Alcohol degree

Aroma

Fragrant peach

Bitter

Bitter taste

Sweet

Fragrant and sweet

Shop owner's comparison

(strength 1 to 5)

one

three

four

one

three

The bitterness referred to here is different from bitterness or Sour, and it has nothing to do with acid value. instead, it is a fresh and lively feature that promotes the development of coffee to boost the mind and refresh the taste. It is the sour and strong characteristic of all the coffee that grew up on the plateau.

Aroma is usually unique and compatible. The flavors used to describe Aroma include: caramel, carbon roast, chocolate, fruit, grass, bud, lush, rich, spicy and so on. Aroma refers to the smell and aroma of coffee after the cooking is finished.

The mellowness can be classified as light as water to light, medium, high, fat, and even as thick as sugar. Other references describe the subject. It is the taste of the coffee in the tongue after the finished coffee is used.

The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. Bitterness is not a consent word for Sour. Bitterness is a basic taste, and the sensory area is located at the base of the tongue.

It is a commonly used description, which is similar to the taste of fruit and has something to do with the taste of wine.