What are the characteristics of Ecuadorian coffee?

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Ecuador Coffee Galapagos Islands. San Cristobal Organic

Specifications:

Bourbon species / GradeAAA/ Sun drying / OCIA Organic, Bird Conservation Certification

A small number of samples were tried before the coffee tasting.

At that time, it was not possible to find out the advantages of its best condition.

The comments on the day of the tasting are as follows:

Finally, it is the final turtle island ~ he shows a strong aroma.

But personally, I feel that the first three times are too strong.

The fourth one has a sense of balance.

The second comment is:

1. Beard 3.5 / 89 degrees

two。 Witch 3.5 / 88 degrees

3. The beard is 3.5 / 89 degrees.

4. Witch 3.5 / 88 degrees

5. Witch 2.5 / 88 degrees

1VS2 one vote to six votes five votes does not express an opinion

This bean is from Turtle Island ~ but it doesn't matter ~

Mainly because its output is rare, so the price is more expensive.

Unfortunately, the previous tastings have made the taste feel tired.

The first few attempts of the beard and the witch can only be understood as hard as possible. unfortunately

But the witch's last rush converted the scale to 2.5.

(because of the high humidity on that day, the scale was changed to 2.5 after the witch's second attempt.)

It obviously makes the characteristics of this cooking different from that of the previous times.

And this one is also my favorite, which is very light and fragrant in the part of BODY.

And the witch has always stressed that there was a better smell than this one.

Those who are interested in Tortoise Island can ask the witch to try.

Today, I recorded the cooking conditions of this Ecuadorian coffee bean:

7pm 28 13:00 temperature 34 humidity 50

Hand punch

Scale 3, temperature 86 c, soak for 25 seconds

The details of the water flow are slow in front, small in size and fast in the back.

The second extraction of 18 grams of 170cc powder by high-adjustment kettle

Baked on 7 / 5, shallow Pei

The overall performance of Ecuadorian coffee is good.

There is a Body.

Fragrance Minghao

Strong sweetness

Acid weakens at the tip and root of the tongue as strong as Kenya Tatu (which I didn't expect)

The color of the water is light but the taste is strong.

Generally speaking, it's a nice cup of Ecuadorian coffee.

The key point of my coffee is "guests' preferences."

It will be miserable if the research and judgment is wrong.

Because no matter beginners or gluttons

They all think: you can't make coffee!

Coffee has a variety of brewing methods and the taste of performance.

This unpredictable world of items

And that's what's fascinating about it.

Someone once said:

The real hand flush master is to make every cup as good as it tastes.

My job is to always be in the present.

"get you a good cup of coffee that suits you."