I've heard of coffee bean microbatches and learned about what is called Rosa Coffee Sirius batches.

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The treatment of rose summer is generally washed and insolated, and the flavor wants to be good, but do you know the rose summer treated with honey? Is the flavor and taste different from that of hand grinding? Which country launched this rose summer of honey treatment.

The so-called honey treatment is said to refer to the process of making raw beans by sun-drying with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, there is this way of direct drying. The honey treatment process is vulnerable to pollution and mildew, so it needs to be closely watched throughout the process, constantly turning, and speeding up drying, so as to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. The common method of honey treatment is: harvesting-fresh fruit flotation-removing pulp-washing for 1 hour-(with mucous membrane) elevated bed solarization. This rose summer is treated with a rare red honey treatment, which is called red honey treatment: harvesting-fresh fruit flotation-de-pulp-washing-(80% mucous membrane) elevated bed sun-brown with shell beans.

Columbia Geisha geisha Red Honey processing Sirius batch comes from Caf é 1959, which is one of the classic Colombian special flavor post-coffee masterpieces. Sirius Star geisha Red Honey Micro batch does not know the specific meaning, and there is no detailed information about this bean on the market, but Colombia has always had a good idea about the handling of coffee. I believe that the rose summer of honey treatment will have a very good performance.

The sequel of the flower honey geisha can be said to be the finale of the whole series. As the name implies, it is a piece of work that is intended to make you intoxicated. In addition to the floral amorous feelings of washing flowers, honey-treated nectar has a unique aroma of fine honey syrup and soothing silky and supple taste. Flower drink, from the raw bean to tease the baker's senses with the straight-to-the-point aroma of honey wine, grind the dry fragrance and immediately make a stand with the sweet wine aroma of apricot and lychee, while the entrance is filled with stimulation of various taste buds of flowers, fruits and wine.

Flavor

Main note: floral, strawberry, lemon black tea. Cup test information: dry incense is sweet strawberries, white peaches, grape fudge, honey, lemongrass and flowers. When sipping, the mouth is full of sweet and sour aromas of lemon black tea, bergamot and orange blossom, accompanied by strawberry, peach jam and honey, with a lingering finish of orange peel and flowers. "

Taste description

"when it is just cooked, the flower aroma is obvious, which is between white flower and yellow flower. It is a kind of pink flower fragrance with obvious sweetness and high aroma concentration. The mouth can feel sweet strawberries and honey, with sweet and sour taste of lemon black tea in the middle and back of the nose, with a hint of orange blossom aroma on the back of the nose. "