Red Prospect (Perci Red N2) 90 + patented "Red treatment" Red Grape Honey Peach Water

The second wave of coffee people are used to using subjective rules of thumb to describe the extraction, roasting, cultivation and processing of coffee, but the third wave is supplemented by more accurate scientific research data to explain the coffee industry. the contents of sucrose, organic acids and aromatic components of all coffee varieties are compared with scientific data. The chemical changes in roasting and extraction are also explained by scientific theory, and even the abstract coffee concentration is presented as a specific numerical value. It is the third wave and the sixth evolution to study the upstream, middle and lower reaches of coffee as an aesthetics, and pay attention to the scientific research of seed selection, cultivation, treatment, cup measurement, roasting, extraction, concentration and extraction rate.

Outlook (Perci N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 39

[altitude]: 1250m-1650m

[treatment]: insolation

[flavor]: intense aromas of cherries, carob beans, vanilla, tropical fruits and mixed fruit juices.

Red Prospect (Perci Red N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 95

[altitude]: 1250m-1650m

[treatment method]: 90 + patent "red treatment". It is close to but beyond the sun

[flavor]: red treatment highlights the taste of vanilla, tropical fruit and mixed fruit juice. The flavors of mango and pineapple have a hint of sweet wine. The taste of banana, red grape, honey and peach remains the same.