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Rare boutique coffee Galapagos Island Santa Cruz Island coffee beans

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, The dry aroma of the two beans is good, completely two styles, from the taste, my two baking degrees seem to be two extremes, the end of Santa Cruz is more sour, although not sharp, but does cover up a lot of other flavors. And 2 burst beans are completely acid-free, perhaps 1 explosion after the development of a long time, sweetness has become very prominent, Huigan with a slight bitter taste. I think

The dry aroma of the two beans is good, completely two styles, from the taste, my two baking degrees seem to be two extremes, the end of Santa Cruz is more sour, although not sharp, but does cover up a lot of other flavors. And 2 burst beans are completely acid-free, perhaps 1 explosion after the development of a long time, sweetness has become very prominent, Huigan with a slight bitter taste. I think the best baking degree should be with Mr. Chen, 40 seconds after 1 explosion and 2 seconds before explosion. As for dozens of professional flavors. My mouth skill has not yet been developed (for example, I have not tasted the rubber taste that Mr. Chen told Mr. Liu at all), so I will not be ashamed of myself here, and continue to study under the guidance of everyone.

In short, the flavor of this bean is relatively clean and worth trying, which is quite different from the Ecuadorian Vika Baba I have drunk before. It is said on the European and American website that this bean can make the ESP of Topping. Maybe giving it to the master can give full play to his maximum value.

In addition, although the price of raw beans in Jialu Dream has gone up, if there is no Jialu Dream, we people still do not know when and when we will be able to drink such rare high-quality coffee. Stop gossiping, in short, we will continue to support Jialumeng, Mr. Yuan and the real boutique coffee! Dehydration for 10 minutes, 13 minutes 1 explosion, 14 minutes 30 seconds 1 explosion ends, seems to be a bit too slow, waiting for 2 explosions at 18 minutes. Completely enter the 2 explosion and drop the beans. Weightlessness ratio 81%

Both baking processes were basically smooth, with a large amount of silver skin falling during the dehydration stage and staying light green for a long time after dehydration, similar to the previous Cape Verde and Australian hilltops. Is it the relationship between low-altitude island beans again?

If the aperture is different, it is inevitable that there is some chromatic aberration. Compare it.