Introduction to the category and flavor of Kenyan coffee

● Santos NO2, Brazil (Brazilian Santos NO2)

The fragrance is soft, gentle and unique, with a smooth taste, originating from one of the largest coffee producers in the world.

Moderate acidity, rich and body, mild, unique and smooth flavor.

Adult beans with adzuki beans (17-18 / 64 inches) are more beautiful and taste more perfect than soybeans (19/64FCS). Full and smooth. Compared with soybeans, the taste of "old age" is a little lower! It's also very good! Dry cleaning! If you are lucky enough to find Brazilian manor beans, you will appreciate the apple flavor! (it's hard to meet.)

● Columbia Premium (Colombian Supremo)

Moderate acidity, medium mellow, sweet and smooth, aroma, nutty, finish with a hint of chocolate.

Good acidity, moderate body, really sweet, nutty aroma with smooth, rich flavor.

Colombian coffee beans are very good, alpine (volcanic rock-rich, fertile soil) washed coffee beans, uniform size is the best in Colombia!

● Innesia, Sumatra, Manning (Sumatran Mandheling)

Very full-bodied, low acidity, with unique nutty and floral aromas.

Uniqely, heavy body, low acidity, pleasant nutty aroma, distinctive, syrupy, exotic flavor

Indonesia's Sumanda wax island producing area is famous for its Mantenin GR1 (Class I), (rare gold mantenin is rare) semi-washed Semi-wash, raw beans are usually slightly blue, soft, famous for Soft Bean.

Indonesia's Java, Sulawesi and New Guinea all produce beans, and the IJEN highlands in eastern Java are also very good at washing beans!

● Ethiopian mocha Harald (Ethiopian Harrar)

Mellow, acidity, rich fragrance, floral aroma, unique fruit aroma.

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumers.

● Ilga Coffee, Ethiopia (Ethiopian Yrgacheffe)

Mellow, low acidity, rich aroma, unique strong fruit aroma, slightly floral aroma

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumes

The raw beans were treated by sunlight in Harald ECMC (the Ethiopian Coffee Marking Corporation) producing area. The raw beans were divided into three types: long bean (long berry Harrar & Large Bean), single bean (Moka Harrar & Peabery), short bean (shortberry Harrar & Smaller Bean), and Cedamo Sidamo (Gr2) Yakasuffe Yirgacheffe & Yerjiakefei Yrgacheffe Yirgacheffe (Limu Gr2), which was produced by washing in the south of Ghimb & Gimbi in the west of single Bean.

● Guatemala according to the melon (Guatemalan Antigua)

Full-bodied and fruity, with aromas of spices and tobacco.

Lots of alively fruity kind of acidity distinctive aroma, spicy / smokey flavor good body.

Antigua is bordered by Mexico in the north. Like Tarasu in Costa Rica, located in Antigua in southwestern Guatemala, coffee is grown on the slopes of the hinterland of volcanoes and is attacked by volcanic eruptions every 30 years, making the soil more nutritious, while high mountains, plenty of sunlight and moisture make it produce excellent quality coffee. Like many high-quality Arabica beans, Guatemala's Antigua coffee has a mellow taste and moderate acidity, as well as a wonderful smell of tobacco or smoking, which is especially popular with adult men. In the north, SAN MARCO and HUEHUENTENANGO are also major producers of high-quality coffee.

Note: North Coban, hard beans (Hard Bean); very hard beans (Strictly Hard Bean)

EPW, superior class 3000m position PW double class washing 2500-300m position EGW superior washing 2000-2500m ten GW superior grade 2000m