Ecuadorian coffee producing area Luoya Loya Espen Dora coffee Ecuadorian coffee brand
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Ecuador Roya Espindora
Every quarter, Black&White will launch a "The Classic", showing a clean and highly sweet feeling. Although the beans are changed every season, the cleanliness and sweetness remain the same, which is almost suitable for the vast majority of coffee lovers, and it is suitable for both hand-brewing and Italian brewing. Hand-made with sweet and delicate fruit and chocolate flavor, made into Italian concentration, there is a lively fruit juice flavor, drupe, caramel, milk chocolate.
The "classic" of this season is 100% Ecuadorian coffee, La Espindola from Loya, a single producing area, found by raw bean merchant Caravela Coffee, is a very sweet coffee with a juicy drupe flavor.
Ecuador Roya Espindora washing
Country of production: Ecuador
Producing area: Loya
Small producing area: Aespindora
Altitude: 1600-1800 m
Bean seed:
Treatment: washing
Harvest time: 2017
Ecuador is medium-baked and is very suitable for Italian concentration in addition to hand flushing. The sweetness of the hand after taking a shower is extremely high and it is very comfortable to drink, which makes us realize the charm of Loring Italian baking.
- Prev
Is Ecuadorian Coffee good? Ecuador Fine Coffee Raw Bean Gold Cup Competition NO.1
Exchange of professional baristas Please follow the Coffee Workshop (Wechat official account cafe_style) Golden Cup Competition in Ecuador is called Taza Dorada, which means Golden Cup in Spanish, and is organized by organizations such as Anacafe and Ecuador Fine Coffee Association. Gold cup products produced by various small farmers, treatment plants and cooperatives in Ecuador
- Next
It is suggested that the flavor characteristics of Ecuadorian coffee beans in Ecuador Turtle Island.
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) to make a good cup of coffee is not a simple water quality: not every bottle of water goes with coffee, it is recommended to use mineral water. Water temperature: high temperature multi-extraction, suitable for shallow baking; low temperature less extraction, suitable for medium and deep baking. Raw bean thickness: choose the right bean grinder to grind the coffee with uniform and correct thickness.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?