El Salvador San Leticia Pacamara honey treatment
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
El Salvador Finca Santa Leticia Pacamara Honey GrainPro
El Salvador San Leticia Pacamara honey treatment
Grade: SHB
Manor: Santa Leticia Manor
Coffee variety: pacamara
Planting altitude: 1730m
Soil: volcanic soil
Treatment method: honey treatment
Harvesting method: manual harvesting
Flavor: black tea, figs, black grapes, berries, honey, excellent thickness and grease, round and smooth taste
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Colombia Huilan anaerobic Solar Huilan Esvidogatin Farm anaerobic fermentation Department
Professional coffee knowledge exchange more coffee bean information please follow coffee workshop (Wechat official account cafe_style) Columbia Huilan anaerobic solarization Origin: Columbia production area: Huilan Esvidogatin Farm altitude: 1800m Variety: Kaddura treatment method: anaerobic sun flavor description: pineapple, mango, litchi, cantaloupe anaerobic (Anaerobic) fermentation is
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Costa Rica anaerobic sun Huang Kaduai how to flush to taste good?
For more information on coffee beans, please follow the coffee workshop (Wechat official account cafe_style). The owner of the Finca La Ortiga manor put the screened coffee beans into a prepared special bucket for fermentation, tightly locked the cylinder and left it for 18 to 23 hours. During the fermentation, the coffee fruit was isolated from oxygen, and the carbon dioxide produced in the cylinder was self-pressurized to make the fruit
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