Why is the roasting method of white coffee not bitter, charred and sour?

Malaysian specialty, unique roasting technology, much lighter color than black coffee, so named after "white coffee", coffee beans do not add caramel, a large number of caffeine is removed after low-temperature roasting processing, bitter and sour taste is less than high-temperature carbon roasting coffee, caffeine content is also lower, do not add any additives to enhance the taste, retain the original coffee flavor, the stimulation to the gastrointestinal tract is less than ordinary coffee.

Why is white coffee not bitter, scorched or sour?

Because white coffee is roasted at a low temperature, coffee beans are less likely to be scorched due to high temperature roasting, which can minimize the bitterness, charring and acidity of the coffee.

Low temperature baking

Baking is the most important step for every coffee bean to outline its character and breed its fragrance. The raw white coffee beans show an elegant brown through roasting. This roasting method can not only preserve the original flavor of the coffee beans, but also moderately release the fragrance. In 15-20 minutes, the oil begins to surface, and the beans are burnt into a bright dark brown. At this time, the sour, sweet and bitter taste of the coffee reached the most perfect balance, and the character of the coffee beans was clearly depicted.