Columbia Linglong Coffee Bean Flavor Grinding scale production area

Colombia Na Linglong Coffee Bean Flavor Flavor Grind Scale Region

Instead, it was like a combination of the two, but with its unique dried fruit aroma, it smelled young but mature. I immediately felt that if I wanted to express this bean well, I would have to bake it a little deeper and enter the world of two explosions or even two explosions. Bake to medium bake (touch two explosion under the pan) or even medium deep bake (two explosion dense), its dry fruit fragrance becomes more mature and caramel sweet more obvious, aroma can smell similar to dried longan smell, but mixed with the aroma of dark chocolate; the original rising fruit acid, then become a soft taste catalyst, increase the deep sweet throat flavor, let it depth a lot! For those who love the flavor of a heavy, deep-baked fire, this bean is truly endearing.

Colombia Na Linglong

Origin: Na Linglong

Altitude: 1860m-2220m

Processing method: washing

Harvest period: April to June (75%), October to February (25%)

Breeds: Neocadura, Castiglione

Baking Degree: CITY+

Flavor characteristics: roasted almonds, lemon and orange, white chocolate, honey juice, peach, round body, long finish, balanced

Like other regions in Colombia, they produce huge amounts of coffee each year, but only a small amount of fine coffee, including this model. The model is supervised and produced by the famous la minita. It is a fine coffee of Colombia owned by la minita. It is the essence of the essence of Narino producing area. It carefully selects specific small farms and agricultural products in this producing area. Only the most abundant beans in harvest period are selected manually. The production process is carried out in full accordance with the "Costa Rica European Promotion Standard", which is greatly different from other coffees in Colombia. It is more refined and rigorous, and the annual output is rare. It accounts for only 4% of Narino's total production.