Jasmine fragrant Panamanian Kasha Coffee Flavor description of Grinding degree Variety characteristics of Fine Coffee in producing area

Coffee varieties: Geisha, Catuai, Caturra

Planting altitude: 1400-1700m

Annual rainfall: 3200 mm

Average temperature: about 14-25 ℃

Type of soil: volcanic soil

Grading standard: SHB

Treatment method: washing method

Harvesting method: manual harvesting

Related Certification: NCMA

Raw bean specification: 18 mesh

Harvest year: 2015

Cup test results: Apple, Potato, Maple syrup, Lemon Citrus, Coffee blossom, Roasted hazelnuts, Dark chocolate

Fragrance (dried incense): Jasmine, citrus, tea, honey

Aroma: berries, flowers, oils, vanilla, citrus

Flavor: sweet, sour, non-irritating, clean, bergamot, honey, citrus, spices, flowers, berries, tea, cherries, delicate finish, long-lasting aroma, classic jadeite manor Geisha flavor

Alida is treated with water washing, sun exposure and honey treatment. It is worth mentioning that Alida's sun-dried beans are one of my favorite beans. I like the dry aroma after grinding very much, and I am particularly greedy for its unique flavor of sauce and wine. But there are also friends who can't readily accept the flavor of soy sauce in sun-dried beans at first. Not long ago, I heard some students use "sweet noodle sauce" to describe the sauce they smelled in the sun beans, and rejected the taste.

But in my opinion, I am used to drinking beans that are too clean and well-behaved, and beans treated with sun or honey often bring me more surprises. Balanced and soft Central American coffee, the use of honey or sun treatment will give it more possibility of flavor, and the feedback characteristics will become more plump, complex and multi-layered. Like the Sunshine Alida introduced to you, it is moderately sour and sweet after import, close to the flavor of strawberry fruit tea, rich, complex and unique aroma, transformed into toast and cream, vanilla aroma. The collision between berries and the unique flavor of fermented sauce gives Alida a unique flavor.

In fact, there are not many suggestions on production, not intentionally lazy and unwilling to share with you, just because their own quality is good enough, under the premise of ensuring freshness, in the normal scope of play, generally will not be washed too bad. Generally speaking, the roasting degree of the above two types of coffee will mostly be medium and shallow roasting, and it is recommended that the temperature of hand brewing is about 90 ℃. During the extraction of the first stage, the stirring and disturbing intensity of the water column can be increased, the high quality flavor can be fully released, and the stirring intensity will be reduced in the latter stage, so as to prevent the bad flavor from being precipitated. All that's left is to enjoy it.