Introduction to the categories, producing areas and characteristics of coffee

Fresh coffee (Fresh Coffee Only): refers to freshly roasted coffee beans, only fresh coffee will have quality! Charming and exciting aroma, usually with pure beans as raw materials, freshly baked! Santos, Brazil; Colombian excellent or mixed grade; Ethiopia "Harald"; Sumatra Mantenin, Kenya; and mixed Italian coffee beans ESPRESSO, these are relatively good daily coffee! The quality and taste are quite right! If the store is not honest and add some Yunnan beans to the mellow, relative to the price is also lower! Maybe it is to let more people have access to good coffee and know more about coffee! If the source of customers is stable, the beans of the store will be relatively fresh! You can try that!

Select coffee (specialty coffee) Specialty Coffee Fresh Coffee Only:

There is a special coffee association in the United States, commenting on the selection of coffee in the world.

● 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

Raw beans are treated by sun in Harald ECMC (the Ethiopian Coffee Marking Corporation) producing area. Raw beans are divided into: long beans (long berry Harrar & Large Bean), single beans (Moka Harrar & Peabery, short beans (shortberry Harrar & Smaller Bean), round beans (single Bean), Cedamo Sidamo (Gr2) and Yerjiakefei Yrgacheffe Yirgacheffe (Limu Gr2), which are produced in small quantities by washing in the south of Ghimb & Gimbi in the west.