Coffee review

Aroma of litchi and cello basil herbs Jian Ka-shing Taiwan WBC champion coffee beans

Published: 2024-11-02 Author: World Gafei
Last Updated: 2024/11/02, 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. And the way of making hand-made coffee is such a way to make high-quality 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

Lycello, litchi and cello W2 Level 21

The origin of the name: Chien Ka-Cheng, the champion of the Taiwan Division of the 2013 World barista Competition, visited the Rose Summer Manor at 90 + this year. After tasting the fresh fruit of Rose Summer Coffee, he even reminded him of the litchi fruit he planted in his backyard. Ka-shing's association of lychees made 90 + quickly 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 we happened to hear the performance of the talented cellist-- Yo Yo Ma. His exquisite performance of the cello and his careful study of the playing skills deeply affected us and reminded us of our own attitude towards coffee. So we use 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.

Origin: ninety + Rosa Manor in Panama

Altitude: 1250-1650m

Variety: original variety of Ethiopian heirloom

Treatment: washing

Taste characteristics: 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 and sweet and sour taste similar to litchi on the palate. there will also be a nutty taste similar to cashew nuts.

Packing specification: 30kg / case

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