Description of Flavor and Flavor of Ramon Coffee Bean in Colombia

Oil content of Ramon coffee beans

Famous for its taste and high taste. Coffee production in Colombia plays a very important role in the country's economic life, with annual exports of about US $1.5 billion, accounting for a large proportion of its foreign trade.

Producing area: Lindong Lintong,Toba area, South Toba Lake producing area

Variety: Catimor

Altitude: 1300-1500 m

Harvest: early 2015

Treatment: traditional wet planing method, also known as semi-washing method, the latter part of the natural sun

Grade: Grade 1 DP

Cup test: test M and M + in two baking degrees

Dry aroma: grape, BlackBerry, chocolate, cream, natural spices, nuts, grease

Wet fragrance: cinnamon, oil, chocolate, caramel sweet, spices sweet.

Sipping: obvious stickiness of fat, sweet caramel, chocolate, black sugar, sweet spices, obvious aftertaste of spices, and chocolate and cocoa aftertaste.

Baking reference: medium depth

Authentic Colombian coffee is brewed with a color as clear as emerald. It is like the masterpiece of the greatest tune, which matches sour, bitter and sweet just right. After drinking, the fragrance fills the whole mouth. The aroma comes out of the nose again. It is so soft and arrogant that it occupies your taste buds, your mind and even your soul as quickly as possible. Let you be captured by it unconsciously.