Yunnan Baoshan iron card how to bake _ Baoshan small grain coffee how to drink _ Baoshan coffee tastes good

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Whether it is raising children, or a person's life; whether it is starting one's own business, or crawling in the collective. The most important thing is not the destination, let alone the success or failure of the result, but to enjoy the process and progress. Just like at the beginning of the year, Brother Gongyu moved the tin card into a tree and picked it to an altitude of 1510 meters near the Nujiang Dam. After nearly a year of cultivation, he finally bore the first batch of fruit, processed it into raw beans, and mailed some of them to me.

You can't compare Baoshan Coffee's iron pickup with Hawaii's Kona and Bolivia's. Because their planting technology and maturity far exceed that of the fledgling Baoshan iron card, the people of Yunnan are also working hard, and their planting and processing techniques are also improving rapidly. For example, how can the educational level of primary school students be compared with that of college students? But the most important thing is the process of growing up and the experience and harvest learned from it.

It is wrong for many people to have no hope for Yunnan coffee in China. A real coffee lover and practitioner should accept all rivers and discover the advantages and recognition of coffee from different producing areas and different tree species. Instead of following those high-score beans that are commercially hyped and whose added value is greater than their own value. The score is typed by people, and the shortcomings of beans can be judged, but their regional characteristics and the significance of their existence in the world can not be erased.

When we drink Yunnan coffee, we should not focus on comparison with other advanced producing areas, but support and encourage people in Yunnan producing areas to work hard and specialize in research, and their love and progress for coffee can not be ignored. The newly arrived 5kg Baoshan Coffee Iron pickup truck has made great progress for me, whether in planting or processing technology, as well as very few defective beans. Jadeite color, moisture content 11.2%, raw bean aroma is much less than the previous straw flavor. I just used medium-baked Agtron58 to prolong the development period, which is much more tea than before, highlighting the flavor of flowers and wild fruits, and the pure thickness is moderate.

Here, I hope that our Chinese coffee people and coffee lovers will support the coffee that belongs to us Chinese.

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