Why do they say East Timor coffee has devil's endings? What is devil's endings?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
This is a FW-grade organic coffee that collects 23 families in the village of Laco, located south of Amela and west of East Timor. The altitude of Lacau ranges from 1500 to 1700 masl, including Hybrid de Timor (Moka) and Typica (Arabe). The pulped parchment was fermented for 24-48 hours and then dried on aptios and viaduct.
The Portuguese introduced coffee plantations to East Timor in 1815. However during the Indonesian invasion in 1975 many Timorese communities were displaced. As a result, much of the land was abandoned, and coffee plantations became wild and thrived in the country's rich mountain environment.
Origin: East Timor
Region: Elmera
Sub-region: Letefoho
Treatment method: washing treatment method
Treatment instructions: fermentation for 24-48 hours. Dry in the courtyard and on the raised bed.
Coffee grade: FW
Altitude: 1300-1900m
Variety: Arabica, Devon mixture
Certificate: organic
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The OLAM project in Ogu, Cameroon introduces Kemelon's unique description of washed coffee in volcanic lakes.
For professional baristas, please follow the Coffee Workshop (Wechat official account cafe_style). This fully washed coffee comes from Oku, Cameroon. Standing on the valley is Mount Oku Mount, which covers an area of 3011 acres, the second highest peak in West Africa. Oku is a subdivision of the Bui subzone in northwest Cameroon. Coffee grows between 1800 and 2200, in orange and fragrant
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Kona, Hawaii Why the altitude is not high The same amazing Greenwell Farm Kona Introduction
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style ) On the west coast of Hawaii, coffee has been growing for nearly 200 years from the Pacific Ocean to the big island where volcanoes rise to the peak of Laos. But coffee did not achieve any commercial success until Henry Nicholas Greenwell arrived in 1850. Maybe.
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