Flavor description of Columbia Linglong Coffee beans taste grinding scale

Flavor description of Columbia Linglong Coffee beans taste grinding scale

Colombian coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully and pick the most ripe and full fruits. And the vast majority of coffee beans are water-washed, moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Espresso, known as "green gold" in Colombia.

Colombian coffee is really good, especially the sweetness and acidity balance has always been good! I have tried St. Augustine Manor Coffee in Huila in the past, and I remember it as a sense of sweetness, which greatly increased my affection for Colombian beans. Of course, after that, I have also tried some commercial bean-grade Colombian coffee. Although the flavor is not as layered and full of aroma as the boutique side, it is really a good coffee, especially the obvious fruit aroma. This is quite different from the nutty style of Brazilian beans, and the beans of these two major coffee producing countries do have their own characteristics. When I got the model student, I was really excited because I didn't even drink it, but in view of Raminita's prestige and quality, as well as my favorite two beans, Flower God and Raminita, when I first tested the baking, baked to 30 seconds after the explosion, and tested the taste of the beans in a shallow way.

The unique aroma of dried fruit smells young but ripe. I immediately felt that if I wanted to perform this bean well, I had to bake a little deeper and enter the world of second explosion or even second explosion. When baked to medium baking (second explosion) or even medium deep baking (second explosion), its dried fruit aroma becomes more mature and caramel is more sweet, and the aroma can be similar to that of longan, but mixed with dark chocolate aroma.