Colombia Emerald Mountain Daily rules High Grade hand-picked extremely low defect Water washing Colombian Fine Coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Columbia Emerald Mountain Premium Daily Rule highest level hand-picked extremely low defect batch
Flavor description:
Dried incense is citrus, orange and caramel.
The entrance is citrus, orange, grapefruit, cranberry and BlackBerry.
The acidity is bright and clear, and the finish is citrus and toffee.
Three Codiera mountains run north and south in Colombia, extending to the Andes
Local coffee farmers grow coffee along the highlands of these mountains
Production conditions with diverse climates; also because of changes in topography and altitude
A large part of Colombia's coffee industry is produced by small farmers.
But unlike the coffee producing countries in Central America, most coffee producing countries are graded according to the altitude at which they grow.
Colombian coffee is distinguished by the size of the bean mesh.
Among them, the Supremo grade above 17 mesh is the largest.
The next grade is the 16-order EXCELSO EXTRA.
The recommended brewing parameters of Qianjie coffee are hand-made, V60 filter cup.
Degree of grinding: 3.5 (Fuji R440, Japan)
Water temperature: 90 °C
Normal pressure, recommended 4 degree of grinding / water temperature 90 °C
Philharmonic pressure, recommended 3.5 grinding degree, water temperature 87 °C
Siphon: 4 degree of grinding, water temperature
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Flavor characteristics of Golden Mantenin Coffee in Suzu Island, Indonesia
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) country: Indonesia Niazi production area: Jiayu, Aceh treatment method: semi-washed altitude 1100-1400 meters above sea level varieties: Arabica Indonesia Su Island gold manning flavor description: Body thick, high consistency, cream, chocolate gold manning one for many years
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90 + Baru volcano geisha honey treatment TISCA champion uses beans Panamanian boutique coffee
Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) 90 + Baru Volcano Geisha Honey treatment 90 + founder recommended 2018 TISCA champion bean flavor description: dry fragrance with peach, cherry, wine, flower, egg flower aroma. You can feel the aroma of wine, mango jam, passion jam,
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