Boutique Coffee Lazmus Manor of Columbia Coffee Manor-Hope Manor introduction
Colombia hopes that in the summer of roses in the manor, raw beans show the smell of brandy. The most impressive thing about ripe beans is the rich fragrance of flowers. I have communicated with friends before and determined the very shallow baking after trying several baking methods. I highly recommend you to give full play to the fragrance of the flowers!
Country: Colombia
Manor: hope Manor
Treatment: insolation
Variety: Geisha then a little introduction to these two beans, the first is Colombia Hope Manor washing Rose Summer, first of all, raw beans bring me a surprise, usually washed beans will show a fresh smell of grass, and then this washing Rose Summer opened in a very surprised moment, is mango! Yes, washed beans show the smell of mango.
Country: Colombia
Manor: hope Manor
Variety: Geisha
Treatment: washing
Flavor: floral, kumquat, chocolate this micro-batch coffee comes from Edgar Eladio Ossa Manor, Acevedo (Acevedo) District, Huila Province, Colombia. In recent years, Huilan Province is the largest producer of high-score coffee in Colombia. In the 2011 Huilan Coffee Competition, Edgar Eladio Ossa won the second place with a high score of 92 points. In the same year, Edgar Eladio Ossa also achieved excellent results in the Cup of excellence competition in Colombia. Ossa, the farmer of Edgar Eladio Ossa, is a native of Acevedo who has only 3 hectares of coffee and uses primitive farming methods to grow and manage coffee.

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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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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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