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Introduction to the Flavor description quality of Sumatran Coffee and Aceh Huangman Coffee

Published: 2024-11-05 Author: World Gafei

Last Updated: 2024/11/05, Sumatran Coffee and Yazihuangman Coffee Flavor description quality introduction the unique local wet planing method is that when the bean body is moist and soft and the moisture content is as high as 30%-50%, the seed shell is first shaved off, and then continue to dry. In this way, the moisture content of coffee beans can be dried to 12%, 13% in only two to four days, which greatly shortens the drying time. As a result, the fermentation period and sour taste of coffee beans are greatly reduced, but the thickness is very thick.

The local "wet planing method" is that when the bean is moist and soft and the moisture content is as high as 30%-50%, the seed shell is shaved off before drying, so that the moisture content of coffee beans can be dried to 12%, 13% in two to four days, which greatly shortens the drying time, and the fermentation period and sour taste of coffee beans are greatly reduced, but the thick thickness is increased, with obvious caramel and fruit aromas, slightly woody and herbal flavors. This is the classic "regional flavor" of Sumatran coffee.

We hand-selected three times.

A small batch of Jember was baked in a small amount.

15 grams to 200 milliliters, gouache ratio 1: 13.4

Its dry and wet aroma with special herbal aroma, adjustable

Take a sip of Jember

If Manning is like an overbearing and calm warrior

Then Jember is more like a gentle and considerate gentleman.

It is mild and convergent.

With rich layers

Cunninghamia lanceolata, nut, caramel and chocolate