Flavor and taste characteristics of Yunnan washed coffee beans? How did the honey treatment come from?

The coffee we drink comes from the seeds of coffee beans. The coffee processing process involves removing layers on the coffee fruit, such as mucus and parchment, until we get the seeds. Different types of processing involve the removal of fruit layers in different ways and at different times. Natural coffee is a completely dry coffee, that is to say, it is "natural" dry. The outer layer, from the epidermis to parchment, is later removed in a dry mill.

Washed coffee: the coffee we drink comes from the seeds of fruit. The coffee processing process involves removing layers on the coffee fruit, such as mucus and parchment, until we get the seeds. Different types of processing involve the removal of fruit layers in different ways and at different times. Washed coffee is a kind of coffee that removes the skin, pulp and mucus from a wet grinder before drying. Water is used to "wash off" some layers, so it is called "washed coffee". Washed coffee can highlight all aspects of style and variety; they are usually characterized by clean, bright and consistent tastes.

Coffee name: Banka

Washing station: Banka

Area: Menglian, Yunnan

Variety: Catimor

Size: 14-16, 17 +

Cupping score: 82

MASL:1250

Annual output: 5 tons

Flavor: lemon, strawberry, tomato

What is honey coffee?

The coffee we drink comes from the seeds of fruit. The coffee processing process involves removing layers on the coffee fruit, such as mucus and parchment, until we get the seeds.

Different types of processing involve the removal of fruit layers in different ways and at different times. Honey coffee is a kind of coffee that removes the skin and flesh in a wet mill and then dries (usually on an elevated bed). Unlike natural coffee, the epidermis is removed, but unlike washed coffee, mucus still exists. The name of honey coffee does not come from the flavor associated with this method of processing, but refers to the color of the coffee when it is dried.

What are micro-batch coffee beans?

Although microlot's "micro" is unevenly small, it also means very small pecial and unique coffee. The "parcel" in microlot usually refers to a subdivision of a larger area, or it can refer to separate land that is smaller than a conventional production area.

The smaller plot area is important because it gives more care and consideration to coffee in the process of development, harvest and production. The end result is a unique and delicious coffee that shows the extra attention of farmers and local people.

The uniqueness of micro batches can be understood in terms of quality, flavor and usability. These are "precious" coffees from specific regions, and the higher prices of these coffees recognize the risks, special concerns and additional resources used in their production.

Current micro-batch inventory

Coffee name: Ouyang

Craft: natural

Washing station: Ouyang

Region: Xishuangbanna, Yunnan

Variety: Catimor

Size: 14-16, 17 +

Cup test score: 86

Altitude: 1350

Annual output: 2 tons

Remarks: jackfruit, sucrose, strawberry