Spring Rain with a faint fragrance of Vanilla-- the Romance of the Vietnamese

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The cup tests the refreshing vanilla smell with a hint of spice, the chocolate hazelnut flavor overflows after the entrance, which enhances the overall flavor level, the greasy feeling is smooth and moisturizing, gently with sweet smell of sucrose, the overall taste is clean, refreshing, soft and smooth.

[Origin] Asia, Africa, South America

Spices, chocolate hazelnut, vanilla, sucrose

[baking degree] moderate urban baking Medium City

Bouquet: vanilla and chocolate hazelnut

Sweetness: sucrose sweet

Acidity: soft embellishment of fruit acid

Palate: soft and smooth

The production of coffee beans

After painstaking cultivation by farmers, hand-picked in the harvest season, they also go through bean selection, peeling, fermentation, washing, sun exposure, drying, hand selection and bagging. Before we drink coffee, there are so many formalities and have to go through international transportation. After such a long time, maintaining good freshness is a problem for coffee farmers, and when we consume it, how to preserve it is also very important. Also thanks to a series of people in all positions of the production chain, so that you and I who like coffee have a chance to taste it.

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Asian Coffee-- the Romance of Vietnamese

The major producing countries in Asia are Vietnam, Indonesia, India, Laos and so on, among which Vietnam is the region with the deepest influence on coffee culture. At five o'clock in the morning, the cafes on the streets of Vietnam have begun one by one. The coffee the Vietnamese drink is robusta beans instead of Arabica beans. The difference lies in caffeine, which is also four times the amount of Italian concentrated coffee. After a sip, the bitter taste goes straight to the forehead. But the Vietnamese just like the taste. Vietnamese talk about things, fall in love, and do everything with this kind of coffee in the cafe. This is the romance of the Vietnamese!

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Coffee is sweet.

Coffee is the fruit of a tree, raw beans actually contain sucrose, and beans will produce caramelization reaction at a temperature of 170 to 200 degrees Celsius, while caramel reaction will produce fire-roasted aroma, light sugarcane flavor, caramel flavor and color, but overroasting will cause coffee carbonization and bitterness, but insufficient caramelization will lead to insufficient aroma and lack of layering. The skill of baking beans requires proficiency and pinch.