Unique flavor, compact bean shape and low acidity Sumatra coffee flavor
With its unique flavor, compact bean shape and low acidity, this rustic coffee is described as the famous Sumatran coffee. The unique wet processing method is the source of the unique flavor of Sumatran coffee, which is called Sumatras, which gives Sumatran coffee the earth-like flavor, the aroma of trees and the smell of soil. But it is precisely because of the unique flavor of Sumatran coffee, the deviation of its coffee audience is very high, people who like it love it very much, and people who do not like it poke it in the nose.
Sumatra 19 + TP
Country of production: Sumatra
Grade: level 1 triple picking
Planting area: the northern highlands of Medan
Brand name: Tawar
Treatment method: 100% sun-drying, semi-washing process
Appearance: 0dmax 300grgrm 1900 SCR
Variety: Sumatra
Note: Tawar is located in the north-central highlands of Medan, Aceh province. This coffee has a complex flavor, ups and downs, herbs, and an intense aftertaste. It has dark chocolate, sage and thyme flavors, with earthy, pine resin aromas and prairie aftertaste. This is a coffee that needs to grow beans for at least 48 hours.
Dry aroma (1-5): 3.6
Wet aroma (1-5): 3.6
Acidity (brightness) (1-10): 8.2
Taste (layered) (1-10): 9
Taste (alcohol thickness) (1-5): 3.9
Aftertaste (residue) (1-10): 8.8
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 87.2
Strength / main attributes: medium intensity bold / complex flavor, herbs, not everyone will like it
Recommended baking degree: full city
Comparison: similar to forestry than Iskanda, but equally superior in quality
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How to distinguish the defective beans in coffee beans
Caused by poor dryness or abnormal hybridization; the bean breaks from the central line and the inside is turned out like a shell. Shell beans can cause uneven baking and are easy to catch fire during deep baking. The moth invades and lays eggs when the coffee fruit is ripe and red, and the larvae eat the coffee fruit and grow, leaving traces of moth on the surface of the beans. Moth-eaten beans can cause cloudy coffee liquid and sometimes produce.
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