Mexican Chiapas Plateau amethyst Manor introduces the flavor characteristics of Mexican Chiapas coffee beans.

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Mexico Chiapas Pedra Rosa Mexican Coffee region-amethyst Manor in Chiapas Plateau

Test record: BlackBerry syrup, chocolate, tequila fermented flavor

Mexican coffee │ Chiapas amethyst farm Mexico │ Chiapas "Direct-Trade" Pedra Rosa

This is a batch of directly related coffee from Mexico, the quantity is very small, only about five sacks, the relevant information provided by the manufacturer.

Coffee production area: Jaltenango, Chiapas (Chiapas) Classification: Altura (alpine planting altitude about 1000 meters) Coffee varieties: Yellow Catucai grower: Pedra Rosa (amethyst, Spanish) aroma: slightly fruit flavor, sweet cream flavor taste: clean sweetness, looks like BlackBerry, ripe banana, milk chocolate. Acid presentation: pleasant acidity overall texture: soft but as smooth as syrup balanced performance: diversified combination

Finally, conclusion: after the very elegant choice of raw coffee beans, the Gemini uncle really could not help but taste the fresh food, and immediately turned on the hot pot to try to bake one kilogram in the dark wind. Judging by the appearance of raw beans, if the treatment is slightly dry, you should be prepared to reduce your firepower later. Sure enough, the temperature rises quite fast. When the baking temperature is close to 11 minutes, the temperature has reached 204 ℃, and the beans are washed to taste the flavor by hand with filter paper.

Compared with the cup test data given by the supplier, BlackBerry sour, some; chocolate, some; ripe banana this taste-- it's hard to understand, because I like to eat raw banana-- XD. In terms of texture, it is actually smooth and thick, and the only regret is that the latter part is slightly insufficient, and whether it has something to do with planting altitude is pure conjecture.

If you ask me, this Mexican coffee bean │ Chiapas production area "directly related to coffee" amethyst farm raw beans, where to sell?

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