Characteristics of Panama Poquet Coffee Bean Flavor Description Taste Treatment Method Introduction to the region of origin

Description of the characteristics and Flavor of Panamanian Pokuit Coffee beans

Baking degree, the use of hand to make, a little less lively, but more calm, taste balance is very good, less lively sweet and sour taste, but a lot more sweet.

Coffee is really interesting. I like to put a cup of coffee under different production conditions to feel its connotation. Each time it makes you feel familiar but strange. I believe you will also enjoy the beauty of it. Simple coffee can also stimulate your imagination and creativity. Espresso requires a high degree of balance for coffee beans themselves, because the conditions of espresso extraction are extremely harsh, so some defects may be infinitely magnified in the extraction, and the taste that might have been magnified, then magnified, becomes unbearable. Therefore, this is why conscious coffee beans need to be "blended" to neutralize some extreme flavors, making the coffee easier to taste and pleasant to drink. Of course, another purpose of matching is to reduce costs, and some people even say that the only purpose of matching is to reduce costs, through matching to achieve the goal and effect of 1: 1 > 2. Because if it is a very high-quality coffee bean, even if you make Italian coffee under extreme conditions, the taste may be a little difficult to control, but the defective taste may be very few, as long as you can adjust the roasting. But the cost and price of this kind of coffee beans naturally goes without saying.

Baked to the beginning of the second explosion of the Pokuit classic, the espresso made out of the taste is very clean, there is no doubt, after the entrance with obvious acidity, although strong but soft, not that kind of sour taste. After swallowing the coffee, there is an obvious taste of cocoa in the mouth, but at this degree of baking, the dry sweetness is still a little poor. Made into latte coffee, mixed with milk, it tastes very good

Baking unit: G+ COFFEE ROASTERS, a self-owned baking brand established by Guangzhou Lahua Forum (latte art Forum) on October 7, 2013. with the baking concept of "there is no best but better (No best but better)" as the baking concept, the roaster is the founder of the forum, Garry, who began to learn roasting in October 2012. in April and May 2013, he obtained the first-class certification of roasting masters of European boutique coffee association, raw beans and sensory certification. He used to be the chief roaster in the coffee chain and is good at roasting Italian blended coffee and individual coffee.

Finally, the editor suggested: do not drink Geisha easily, for fear that you will not drink anything else after drinking it; be sure to drink Geisha, and you will find the world of boutique coffee so charming.