Costa Coffee Gala Minita (La Minita)
Product name: Costa Rican La Minita background:
La minita Manor adheres to a careful and responsible spirit of growing and selecting coffee for its customers. From a total of 832000 pounds of raw beans, it is screened out, and finally 210000 pounds of the best quality coffee beans are selected for consumers. This means that in the process, La minita only selects about 25% of the raw coffee beans, and the whole operation is done entirely through manpower and more than 30000 hours of work.
Soy: La minita has an excellent balanced flavor, contains sweet wet aroma (Aroma), perfect mellow (Body), excellent sour (Acidity) and exquisite and refreshing aftertaste (Aftertaste), all flavors are perfect and excellent balance, can only be described as La Minita beans with exquisite elegance.
The flavor has a strong chocolate aroma, the appropriate sour taste makes the palate more lively and rich, and the thick body makes the aftertaste endless. Baking degree table:
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Common sense of coffee beans African coffee raw beans Congo Kivu 4/Kivu 4
[product name] Kivu 4 (Kivu 4) [place] Congo (D.R. Congo) [place] washing [baking] recommended baking degree: medium or deep baking has a unique dry aroma: fresh smell similar to soil; light flood has a bright sour taste, similar to Kenya, and a bitter taste similar to tobacco. The overall performance of deep baking is between Kenya and Indonesia.
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