Ethiopia-description of coffee flavor and aroma of washed ancient books
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
■ country: Ethiopia
■ Manor:--
■ producing area: GUJII
■ variety: Ethiopian native species
■ treatment: washing
■ harvest time: arrive in 2015
Cup test report:
"Ancient Books" is geographically located in the small producing area of "Sidamo". Growing coffee has been one of the cultures of this place since ancient times. Coupled with the planting at high altitude, the quality can be rated as first-class! --
Dry aromas are lemon, frangipani, strawberry biscuits and caramel, bright but very delicate. The wet aroma after adding hot water is very charming with hints of citrus, pear and vanilla mint, especially after breaking the residue.
The feeling of the entrance is a very classic Ethiopian flavor, bright, clean, delicate, sweet, citrus, honey, strawberries, flowers, tea, and most importantly, it tastes natural without too much fertilization. the colder the style of coffee, the more prominent the flavor, I personally prefer this flavor of coffee, very charming, drink-resistant, suitable for drinking every day--
Cup test score: 90.75
Ethiopia-washing ancient books-20151030
■ taste intensity / flavor trend: medium strength / delicate, citrus, natural
■ recommended baking degree: shallow baking (city)-medium and deep baking (full city+)
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For professional baristas, please follow the coffee workshop (Wechat official account cafe_style) ■ country: Indonesia ■ Manor: blue Batak ■ producing area: Lindongba Lake ■ Variety: Ateng ■ treatment: Wet-hulled ■ Harvest time: 2015 reached ■ Grade: ONE Cup Test report: coffee from Sumatra, all commonly known as Manning, in fact Manning and
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