Ethiopia 90 + Candle Mang Coffee beans Flavor characteristics, taste and aroma description of Brazilian Ethiopian coffee
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
LEVEL UP 90 +
Candlelight
Guojia: Ethiopia Ethiopia
Production area: 90+SNNP, Sidama (Sidamo)
Sea pull: 1750-2000 meters
Treatment method: sun treatment method Natural Process
Variety: Ethiopian native species Ethiopian Heirloom
Shallow baking Light Roast
Wind: floral aromas, nectarines, tropical fruits, blackberries, blueberries, plums, cream, cinnamon
Acidity: medium to high
The nomenclature of 90 + beans is different from that of general boutique beans, which begins with the concept of flavor and then goes to the producing areas and cooperative farms.
With the fame of Ninety Plus 90, Ethiopia's Sidamo is as hot as nekisse--, which is also owned by 90 +.
Candle, which means "best approach" in the local dialect, inherits the charming aroma given by the traditional sun, with a round, sweet and sour aftertaste. In the sun treatment, it is extremely difficult to taste clean and pure, while the candle has bright washed beans, gentle sun beans, complex flower aromas and distinct layers of fruit acid.
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For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) LEVEL UP 90 + Danqimeng Danch Meng/ Jiaduojia: Ethiopia Ethiopia producing area: 90+SNNP, Kambata Manor: Kambat Zone Haiba: 1700-2000 m treatment: sun treatment Natural Process species: Ethiopian native
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