90 + patented "ruby treatment" pineapple tropical fruit flavor Panama Rosa Manor

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.

Looking forward to ruby (Perci Ruby N2):

[Origin]: ninety + Rosa Manor of Panama

[production season]: 2013-2014

[variety]: Rose summer

[Level]: 195

[altitude]: 1250m-1650m

[treatment method]: 90 + patented "ruby treatment"

[flavor]: intense tropical fruit aromas of brandy and honey after ruby treatment. The flavors of tropical fruits such as mango and pineapple have become wild and wild. Bananas, red grapes, honey and peaches have a hint of wine.