Coffee and gourmet popular "mix"
Yunnan Coffee (Tibika) + GO-DIVA Caramel Chocolate
We all know Yunnan small grain coffee, of which the most famous category is Tibika. Tibica can smell a strong sweetness when it is moderately baked. Through the operation in the siphon pot, Tibika in the entrance taste clear, clean, fruity but slightly fishy flavor, but does not affect the overall taste, but gives people a very fresh, fresh feeling. The acidity is bright but not irritating, the sweetness is obvious, and Huigan is prominent but not for long. With such fresh coffee, we match you with sweet and delicious caramel-flavored chocolate. The sweet intervention with slightly masculine temperament adds to the freshness and freshness of the coffee.
Afternoon coffee + waffle fruit tower
Our recommended seven-meter sunny afternoon coffee is made with coffee and green mint wine, thick cream, and finally seasoned with chocolate sauce. Basically, this coffee is based on Irish coffee with whisky and is similar. The addition of green mint wine makes an ordinary creamy coffee very aggressive, which is seasoned coffee in principle, which is rich in flavor, so we also choose a waffle fruit tower with wheat aroma and caramel flavor to match it.
China Coffee Trading Network: www.gafei.com
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Africa-the Origin of Coffee
The world's first coffee tree was found in the Horn of Africa. Local indigenous tribes often grind the fruit of coffee and knead it with animal fat to make many ball-shaped balls. These indigenous tribes use these coffee balls as precious food for soldiers who are about to go out to battle. At that time, people did not understand how coffee eaters showed hyperactivity.
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Taste white coffee
White coffee is a native product of Malaysia with a history of more than 100 years. White coffee does not mean that the color of coffee is white, but uses high-grade Liberica, Arabica and Robusta coffee beans and super skim cream raw materials to remove a large amount of caffeine after moderate and mild low temperature baking and special processing, remove the bitter and sour taste produced by high temperature carbon roasting, and remove the bitterness of coffee.
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