Costa Rican Tara beads taste (City+ moderate baking)

This bean is extracted by hand, 12.5g powder, 140ml coffee liquid, medium fineness powder, 86 degree cup test standard temperature to start water injection, steaming for about 20 seconds, two-stage brewing.

The flavors are summarized as follows:

1) dry incense: when grinding powder, it is full-bodied and has a unique fragrance of vanilla.

2) Wet fragrance: light floral and very weak tea aromas, slightly sweet BlackBerry fruit and a touch of caramel, sour, weak sweetness and chocolate.

After the entrance, the palate is quite balanced and pure, mellow and good, very smooth, slightly sweet, long sweet, slightly smoky, not too bitter, the overall taste is mellow and aromatic better than the previous Westvalley, and will not feel lighter after adding milk. If it is hand-made, it is recommended that the brewing temperature be between 83 and 85 degrees.