Gold of Aceh and Fine Coffee learn from Sumatra Fine Coffee Mantenin
In order to learn more about boutique coffee, I bought "Fine Coffee" written by Mr. Han Huaizong on the Internet, and the store gave away a bag of coffee sample beans with the words "Sumatra Ames Gold".
The gold of the Champs is the gold of Aceh, so this bean is my inspiration for boutique coffee. The first impression of the coffee beans from the traditional Sumatra region is rich, crude and herbaceous. With such curiosity, I tried the gold of Aceh, but his taste was eye-catching-without Mantenin's herbal flavor, without the strong smoky smell, what I got was a very clean, delicate mouthfeel, with rich creamy chocolate aroma and a little acidity, it made me feel like a delicate Rami bean. After checking the data, it is found that this bean is indeed from the famous Raminita manor. Raminita uses exquisite Latin American coffee cultivation techniques to produce such miraculously good coffee under the hotbed of Sumatra's special geography and climate. At this time, I have to admire the miraculous craftsmanship of nature and the coffee people's tireless pursuit of good coffee.
And Azizhijin, because her rich taste and extremely sweet tail rhyme coincides with the Chinese people's yearning for coffee taste, she has become the best-selling boutique single coffee currently sold by LuvsicCoffee. Many friends who have been here are worried about the bitterness of the coffee, but they nod and smile after drinking the gold of Aceh. I think that's the charm of a good cup of coffee.
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Gold of Aceh and Fine Coffee learn from Sumatra Fine Coffee Mantenin
In order to learn more about boutique coffee, I bought "Fine Coffee" written by Mr. Han Huaizong on the Internet, and the store gave away a bag of coffee sample beans with Sumatra Axie Gold written on it. The gold of the Champs is the gold of Aceh, so in this way, this bean is my enlightenment bean for boutique coffee. The coffee beans from the traditional Sumatra producing areas are big.
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The adjective of Coffee China Coffee Trading Network
Flavor [flavor] is the overall impression of aroma, acidity, and mellowness, which can be used to describe the overall feeling of contrast coffee. Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau. The acid and soreness referred to here is different from bitterness or sour, and it has nothing to do with the pH value, but to promote coffee to boost the mind and clear the sense of taste.
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