90 + Panamanian Rose Summer Manor Rose Summer varieties Litchi taste sweet and sour Panamanian American boutique coffee

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

Litchi and cello LycelloW2

[Origin]: 90 + Rosa Manor in Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 21

[altitude]: 1250m-1650m/

[treatment method]: washing

[flavor]: on the basis of the flavor of the rose seed itself, it shows rich aromas of green tea, musk and basil herbs, with soft lemon acidity on the palate and a sweet and sour taste similar to litchi. There will also be a nutty taste similar to cashew nuts.

[packing specifications]: 30KG/ sacks (raw beans), 5kg/ cartons (raw beans), 125g/ cans (cooked beans)

Jian Jiacheng, champion of the Taiwan division of the 2013 World barista Competition, visited the Rose Summer Manor of 90 + this year, and after tasting the fresh fruit of the rosy summer coffee, he even reminded him of the litchi fruit he planted in his backyard. Xiaolong's association with litchi quickly led us to use the first two letters "LY" in the English word "Lychee" of litchi as the first part of the name of this coffee. Then, considering the components after the name of coffee, we chose the English word "cello" from the cello. This is because once again we happened to hear the performance of the talented cellist-YOYOMA, who was deeply impressed by his exquisite performance of the cello and his careful study of performance skills, and reminded us of our earnest and studious attitude towards coffee. So we put the "O" in his name as the third part of the coffee name. This is the origin of the name "Ly-cell-o" of this coffee.