Description of flavor and aroma of 87 points in Ethiopian low Inharamoca-Swiss water treatment

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Swiss Water treatment Act:

This is an "indirect" method of removing coffee beans by soaking the beans in hot water, dissolving caffeine and other ingredients into hot water, extracting caffeine from the essence with activated carbon, and then introducing the non-caffeinated essence back to the previous coffee beans. reabsorb the lost ingredients. This does not use any chemical solvent to extract caffeine, which is quite healthy, but the disadvantage is that activated carbon also blocks the essence of coffee, losing more coffee flavor. Therefore, through the cup test to choose a good flavor of coffee is very important. In addition, the price is also very expensive, so unscrupulous operators often mix beads with beans by solvent extraction.

Cup test report:

The dry aroma is special, with the sweetness of maltose and lactose plus chocolate. Wet aroma is hot fruit sweet fruit with floral aroma, quite special. The performance in the cup is smooth, longan tea, fairy grass, honey, ripe fruit, as the temperature drops, you will feel a taste similar to the ancient Pu'er tea! Baked deep will be very suitable as a recipe for beans.

Cup test score: 87

■ taste intensity / flavor trend: medium strength / sweet taste of cinnamon and honey, smooth and delicate taste