Ruby treatment method jam and dried fruit flavor barista contest Sammy Pi
Ruby: the so-called "ruby" treatment is also a more difficult and extreme way of dealing with red. So that the red treatment of sweetness and fruit to the extreme, accidentally over will become a bad fermentation taste of the extremely bad areas. This method also requires a lot of manual screening. Every raw bean must meet the "ruby" standard in order to be called a "ruby" bean. It has been eliminated many times, tried many times, and only the last point can meet the standard of "ruby", so it is expensive.
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About the treatment method: W2, H2, N2, traditional raw bean treatment, Ninety Plus.
Ninety Plus thought that coffee itself is a kind of fruit, so he made his own exclusive treatment according to taste (W2), (H2), and (N2). When you understand traditional coffee processing, you will find that a small amount of adjustment can blur the distinction between them. For example, a little water washing can be added at different stages of the densification process to achieve a lighter and brighter washing taste; after controlling the fruit
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90 + unique Flavor treatment Panamanian Manor Patent drying Technology Fine Coffee
In the flavor spectrum of 90 +, there is a Level logo. It is the number after the product name mark L. For example, L12-means Level 12. The Level is probably in proportion to the price. It represents the grading model of raw beans: according to quality, quantity, production cost, 90 + based on the original excellent raw beans, continue to grade as follows: Level 7: single production area harvest. Will taste meticulous and
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