Indian coffee mild coffee taste boutique coffee Asian boutique coffee flavor

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 of 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 fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

India (India) aroma 3.5 minutes brightness 4 minutes mellow 4 minutes flavor 4.5 points aftertaste 4 points

Suitable for baking: Full city/Espresso full city, if you want to get a thick flavor like dark chocolate, you can even enter the dense area of the second explosion!

The taste of Indian coffee is very mild, very low in intensity and acidity, with some spice and, of course, the common local flavor of Asian beans. India is usually used to blend into Espresso recipes. In fact, Indian beans taste like Sulawesi beans or Sumatra beans, but not that thick. Indian coffee does not sell well in the international market, and the main markets are in India. Indian beans treated in the sun are called Cherry, Arabica beans washed in water are called Plantation Arabica, and Robusta in water are called Parchment Robusta. In addition, rainy beans and aged beans increase the consistency of coffee and dark chocolate-flavored aged beans. Coffee beans have also begun to amaze coffee critics in India this year, most of which come from independent coffee farms.