What are the types of coffee? what are the coffee tree divisions?
Coffee impression: Body
Aroma (Aroma)
Flavor (Flavor)
Guatemala Coffee: with excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.
Kilimanjaro Coffee: sour, sweet, pure and fragrant, it will give off sweetness and light sour taste after moderate roasting, and soft bitterness after deep baking, which is suitable for blending.
Coppuccino: Italy's most famous fancy coffee, whirling, with cream, dried lemon, cinnamon, sweet and strong,
Irish Coffee: Irish Whiskey, sugar cube or granulated sugar, pour in coffee and whipped cream after burning alcohol lamp. Fragrant, pure and strong
Zamag Blue Coffee: wine, hot coffee, dry lemon, cinnamon and sugar, sour, sweet, bitter coffee
Wicklana coffee: Swiss mocha, mocha with fresh milk and chocolate syrup, plus whipped cream and chocolate
American light coffee: hot coffee with water, light and refreshing MC coffee is such a style
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Yunnan coffee Yunnan also has fine coffee Yunnan races
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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Taiwan Coffee grows Taiwan Coffee beans Taiwan Coffee
The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer at B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of boutique coffee.
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