The Origin of the name of Celia Coffee beans introduction to the flavor of 90+Level 95 coffee beans
Celia
Sillvia Solkiln (Celia Lock N2 Level 95)
The origin of the name: Sillvia Coffee is the result of the first Solkiln treatment of coffee from plot 11 in Rosa Manor in 2012. All the coffee in this plot was processed at the same time, but in the end only 25 kilograms of coffee with special flavor was successfully obtained. In 2013, we learned that the fresh fruit harvested at the end of the season absorbed more fruit flavor during the Solkiln treatment. This is because we have extended the processing time, resulting in a stronger fruit flavor of the coffee. " The "sill" part of the name "Sillvia" is quoted from the location of our farm, Silla Del Pando (Siriadel Pando volcano complex in the volcanic area of Panama), and "via" means channel or method.
Origin: ninety + Rosa Manor in Panama
Altitude: 1250-1650m
Variety: original variety of Ethiopian heirloom
Treatment method: 90 + patent Solkiln solarization. In the house, the temperature and humidity are controlled by special equipment to prolong the drying time, enhance the taste while keeping it as clean as washing.
Flavor: the palate has obvious fruit juice taste, strong tropical fruit flavor and pineapple pastry taste with a long aftertaste.
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Ninety + coffee bean grading system ninety + based on what grading
Level 7: harvested in a single production area. Rare varieties with fine taste and special flavor are selected by hand and then treated by Ninety Plus to reach the standard of more than 90 +; Level 12: harvested in a single production area. This grade of beans must be a good taste that every coffee maker will never forget, and Hatchilla is a good representative; Level 21, Lev
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