The blending of highly roasted Brazilian coffee introduces the method of coffee treatment.

Introduction to coffee beans: highly roasted Brazil has a relatively clear sour taste. The Harald flavor baked in the city is less wild and more calm. Between urban baking and deep urban baking, the Kenyan flavor is rich and steady, less active and more heavy.

How does this coffee perform?

Cup evaluation: there is an obvious floral aroma in the aroma and reveals the flavor of the fruit (Harald's contribution). The sour taste is more obvious (because the Brazilian coffee as the base uses a lighter baking degree to increase the sour taste), Harald's fruit sour taste is more obvious. The bitterness is not obvious. The overall taste gives people a deep and heavy feeling, rich but changeable, difficult to guess at once.

This coffee uses Brazil, which is highly roasted rather than city-baked, as the base, making the sour taste of the coffee much clearer, and deep-baked Kenya avoids this clear trend of sour expression toward thinness. it is unexpected that the overall flavor is thick, rich and varied.

The above three recipes all use Brazil (the first one uses Brazil and Colombia) as the base, mainly because the flavor of Brazil is the most balanced and simple, suitable for use as a stable base. Blending is an art, the proportion and baking degree mentioned in the formula are not fixed, you can try different proportions of coffee, maybe there will be a better flavor performance. So it is absolutely right to say that mixed coffee reflects a store's baking skills and understanding of coffee. I hope you can take it out if you have a good way of blending, study together and carry out the pursuit of fine coffee to the end.