Flavor description of Papua New Guinea Coffee beans introduction of varieties produced by taste treatment method

Papua New Guinea Coffee Bean Flavor Description Taste Treatment Variety Introduction

Papua New Guinea's coffee production is not very high, its coffee beans are carefully processed washed Arabica beans. Generally washed coffee beans, full of bright fruit, but not very strong acidity. It is characterized by a silky soft taste and excellent aroma, moderate acidity, coffee is relatively rare in the high alcohol and medium acidity coffee varieties, whether it is used to prepare Italian single products or general comprehensive coffee, can make up for the lack of acid coffee.

Papua New Guinea's top coffee beans (PNG AA) are as beautiful and precious as the country's national bird of paradise. Because coffee is commonly grown at altitudes of 1300-1800 meters, it is usually full of particles, varied in taste, with pleasant acidity and fruity sweetness. PNG coffee beans are carefully processed, washed Arabica beans, and their texture is as strong and mellow as Van Gogh's paintings. Whether it is used to blend Italian single-serve coffee or general blend coffee, it can make up for the lack of acid coffee.

"Hand flushing conditions: "

hario v60 01

bleaching filter paper

22 g sigri coffee beans

solis 166 thickest

Brewing water Robust spring water

Brewing water temperature 82

Coffee extraction volume 220ml (discard the front and back sections, take the middle section)

Rich aroma of fruit acid, a light jasmine fragrance, smooth taste, coffee in the mouth is very clean, no extra taste, coffee swallowed, the mouth aftertaste is very long.