Introduction to the quality characteristics of Starbucks Deep Baking Sumatra Manning Coffee Flavor description

Sumatra coffee beans

▪ geisha ▪ honey treatment of Mamakata Manor in ▪, Panama

Emerald Manor, Don Patch Manor and Mamakata Manor are known as the "three major geisha coffee farms in Panama". They are also the largest coffee farms in Pokuit, and the owners are also well-known startups. Although the bean size of this honey-treated geisha coffee is not as big as Marago Gippe or Pacamara, it is a circle bigger than Tibica and feels like a slightly fatter Ethiopian long bean. The refined method of geisha coffee can be divided into three kinds: honey treatment, washing refinement and drying refinement. By comparison, the honey-treated geisha beans have a strong citrus flavor. If the geisha coffee is ordered in the store, the aroma can be smelled before it is brought to the guest's table; a sour taste like yogurt may also be a major feature. The water-washed geisha coffee has less yogurt flavor and more sour taste similar to lemon tea, but its aroma is not as strong as that of honey treatment. On the other hand, the dried and refined geisha coffee tastes like Ethiopian Hara coffee; it tastes slightly refreshing; the best roasting degree is "moderate roasting 1", and the second best roasting degree is "light roasting 2" ▪ Kaddura ▪ honey treatment of ▪ Tang Patch Manor in Panama.

Tang Patch Manor will harvest a large number of Kaddura with honey treatment, that is, semi-washing exquisite method. Honey treatment method is to leave the mucous membrane directly in the sun, the pursuit of rich taste, lips and teeth to stay fragrant aftertaste. This exquisite method can leave the sweet and sour flavor and sweetness of bees to produce the best dry refined coffee. Costa Rica has successfully used this method to ease the strong sour taste. Tang Patch Manor grows three kinds of coffee, such as Tibica, bourbon and geisha, on different land according to the variety. Kaddura, treated with honey, is intended to improve the impression of varieties that have been underrated in the past. The best baking degree is "shallow roasting 2", which is rare in boutique coffee. Coffee beans appear to be uneven in color at first glance, but they don't taste unpleasant astringency. The sour taste is obvious, but it doesn't last. After deep baking, the original sour cherry will be lost.