Natural certified Kintamani volcano coffee beans in Bali, Indonesia
Beans from Bali, Indonesia, Bali Kintamani Natural Kintamani volcano naturally mature Natural organic certification, rainforest certification.
The sack of beans is very personalized. I call it "Devil beans". Haha, it seems to be a local god in Bali. When it comes to Bali, it always seems to think of its beautiful natural environment, beach, ocean and blue sky. Bali is the only island in Indonesia where local residents believe in Hinduism, rather than Indonesia's universal Islam.
This bean has the characteristics of most Indonesian beans, but it also has many unique features. Looking up some relevant information, one of the Nordic cafes wrote like this.
Translation:
Boutique selection / you can choose the brewing method you like.
Natural treatment of Organic Coffee from Bali Kintamani Volcano
The coffee is grown by local small farmers in Kintamani and grows in a fertile volcanic soil rich in minerals at an altitude of more than 1200-1800 meters.
Taste characteristics: it has obvious cherry wine taste, with a hint of vanilla, fruity aroma, complex taste and low acidity. The coffee is full-bodied with a smooth taste and a long aftertaste.
John's personal experience:
I also baked it several times. As a sample, one of the most obvious features of this coffee is the obvious taste of cherry wine. When I opened the package, a light fruit wine came to the nostrils. Because it is naturally dried and has a rich sweet taste in the mouth, this sweetness is not quite the same as the sweetness of beans in Central and South America, more similar to the mellow sweetness of Mantenin, but different from the sweetness of syrup. Beans are used in a hurry. I didn't leave a picture of myself this time. I'll make it up for you next time.
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Types of coffee in common areas of Sumatra, Indonesia
A new variety of coffee from Sumatra, Indonesia, SPECIALTY COFFEES OF SUMATRA REGIONS OF INDONESIA RASUNA Lasuna, a new variety of Sumatra, Indonesia, iron pickup Typica / Katim Catimor hybrid. MANDHELING Mantenin coffee bean Ateng (a kind of catimor Katim) crosses with other Arabica coffee. Sumengda
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Rayloy Coffee beans from Kuanji Farm, New Caledonia, France
The annual output of this coffee is limited, it is very rare ~ it looks strange ~ the beans are very small ~ very lucky to taste this coffee ~ there is little Chinese information about this coffee ~ I don't know to what extent it is better to roast ~ in the end, it is not deep ~ about 1 minute after the explosion, it stops baking ~ although the beans are very small ~ when grinding beans with a hand grinder
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