The smooth and heavy feeling of measuring oil in the pink bourbon cup of Vera Saint Adolf in Colombia is on the moderate side.

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The bean has a smooth feeling similar to grease on the touch, and the tactile performance is good. The expansion rate reaches 1.75. The bean structure absorbs enough heat in the baking process, so it has a better extraction effect. When the cup is measured, more substances can be extracted, so there is a good performance in the tactile sense.

The flavor shows a preference for fruit and caramel, indicating that the caramelization is well carried out, and has a strong aftertaste, and the overall baking degree falls in a better position. However, in the choice of baking degree, if you like friends who have the flavor of the first stage, you can consider baking in the same way, and then choose to produce beans earlier, so that although the aftertaste will be a little weaker, you will also get some flavor of the first paragraph, such as the fragrance of flowers; this is a matter of choice. If you consider a little bit of baking, then you need a little more energy in the early stages of baking to ensure that there is a sufficient expansion rate when the beans come out early.

On the whole, the bean has a good sense of sour and sweet, with a good touch to make people feel like juice, and the sweetness also has sucrose and caramel, which is rich in sweetness, and the overall balance is better.

Origin: Colombia

Producing area: Vera

Manor: Saint Adolf

Variety of coffee: pink bourbon

Treatment: washing

Planting altitude: 1600-1800m

Coffee bean moisture: 11%

Density: 773

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