Coffee Bean Type Flavor Ice Dripper How to Use

Guatemala according to 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, water washing superior 3000m position PW double class washing 2500-300m position EGW superior washing 2000-2500m ten GW superior grade 2000m below.

● Costa Rica extra hard Coffee (Costa Rican Tarrazu SHB)

Full-bodied, sour, sweet and fruity.

Plenty of body & sweetness. Lively acidity terrific fruity high notes.

Tarrazu, south of the capital San Jose, is the most famous coffee producer in Costa Rica and one of the most famous coffee producers in the world. The name "LA MINITA TARRAZU" can be seen in the "Coffee of Origin" column on the MENU of high-end coffee officials in the UK. In addition, the names TRESRIOS and DOTA often appear on packaging in Costa Rica. High-quality Costa Rican coffee, known as "extra hard beans", grows in areas above 1500 meters above sea level, or rather in areas where the volcanic soil is very fertile. This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. In addition to Tarasurameta, SARCHI, which grows on the slopes of Mount Boras, is also a famous product of Costa Rica.

Note: three Rivers Coffee (Tarrazu's Tres Rios); Pandrado (Tarrazu's Pandora)

Tarrazu's Dota (St. Marks) (Tarrazu's San Marcos)

Manor Raminita (La Minita) Windmill Henri Tournon

Regional Sarchi

● Kenya AA (Kenya AA)

Strong acidity, strong mellow, smooth taste, slightly (wine) aroma

Tangy sharp acidity, full body, smooth & mildly winey flavor, well balanced.

Kenya is located in the south of Ethiopia and Yemen, only hundreds of kilometers away from the two world-famous coffee producers. The vast majority of Kenyan coffee trees grow in the mountains north and west of the capital Nairobi, and there are two main producing areas: first, the southern slope of Kirinaga, Kenya's highest peak, extends southward to near the capital Nairobi, which is close to the equator and is the largest coffee producing area in Kenya. In addition, there is a smaller producing area on the eastern slope of the Mount Elgon Mountains, on the border between Uganda and Kenya. There is rich red volcanic soil in the mountains of Kenya, and coffee is grown at an altitude of 1500 Mel 2100 meters. The coffee grown in Kenya is the bourbon tree planted in Arabik. Kenyan coffee is very similar to its neighboring Yemeni mocha and Ethiopian Harald, with a chic wine and a long finish. What's more, Kenyan coffee is mellow and smooth that Ethiopian coffee and Yemeni coffee do not have. it is lighter than Ethiopian coffee and more mellow than Yemeni mocha, so it is generally suitable for deep roasting. All Kenyan coffee beans are uniformly acquired, classified and auctioned by the Kenyan Coffee Commission (the Kenya Coffee Board). The grades of Kenyan coffee can be divided into AA++, AA+, AA and AB. The biggest customers of Kenyan coffee are Germany and some very picky countries in northern Europe. Kenya AA is the highest grade coffee in Kenya and the best quality Arabica coffee bean in the world. It has a mellow taste and a strong wine aroma. The sour taste of this coffee is so subtle that it needs to be tasted carefully.