Lychee and cello LycelloW290+ Panama Rosa Manor Competition Coffee beans
Joseph Brodsky, the founder of Ninety +, discovered early that all the world's high-quality raw coffee beans originated in Ethiopia, and its different flavors of many different varieties are no less than 10, 000 grapes into 1 million different wines. Ninety percent of the raw beans come from the original varieties of Ethiopia, including Gesha of Panama Manor, which is also the original variety of Ethiopian heirloom (Heirloom). The processing process is the specialty of 90 +, will separate these coffee according to variety, microclimate, fresh time one by one, taste one by one, specially design the processing method for each taste, achieve a kind of taste characteristic, just like the big brand design, study attentively, spend painstaking efforts to complete a handicraft that is close to art. Natural products go through a lot of refinement and improvement, and finally reach the most beautiful posture to present the content to everyone.
Litchi and cello LycelloW2
[Origin]: 90 + Rosa Manor in Panama
[production season]: 2013-2014
[variety]: Rose summer
[Level]: 21
[altitude]: 1250m-1650m/
[treatment method]: washing
[flavor]: 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 on the palate and a sweet and sour taste similar to litchi. There will also be a nutty taste similar to cashew nuts.
[packing specifications]: 30KG/ sacks (raw beans), 5kg/ cartons (raw beans), 125g/ cans (cooked beans)
Jian Jiacheng, champion of the Taiwan division of the 2013 World barista Competition, visited the Rose Summer Manor of 90 + this year, and after tasting the fresh fruit of the rosy summer coffee, he even reminded him of the litchi fruit he planted in his backyard. Xiaolong's association with litchi quickly led us to 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 once again we happened to hear the performance of the talented cellist-YOYOMA, who was deeply impressed by his exquisite performance of the cello and his careful study of performance skills, and reminded us of our earnest and studious attitude towards coffee. So we put 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.
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