The characteristics of white coffee
White coffee is not greasy, without a trace of bitterness, refreshing and comfortable. After drinking, the teeth and cheeks leave fragrance and make people have endless aftertaste.
Ultra-low carbon burning, bitterness and sour taste
White coffee is baked at a low temperature without caramel, removing the bitter and sour taste produced by high-temperature carbon roasting, minimizing the bitterness and acidity of the coffee, and retaining the natural flavor and rich aroma of the original coffee.
Drink white coffee without dryness and heat, good health and longevity.
White coffee is completely free of impurities, does not contain any additives, does not add caramel and margarine, generally does not contain sugar, low calorie, low caffeine, does not have any adverse stimulation to the gastrointestinal tract, high absorption rate, and glycol aroma does not hurt the intestines and stomach, which not only meets the requirements of modern people to lose weight, but also avoids the dryness and heat troubles caused by drinking ordinary coffee, adding a touch of excitement to the ordinary life. With the acceleration of the pace of modern life, a bag of white coffee can relieve your fatigue, relax your nerves, and make you more energetic to face all kinds of life challenges.
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Production Technology of White Coffee
Ipoh is commonly known as Barrow, a city in northern Malaysia and the origin of white coffee. MALCO White Coffee from Ipoh is famous for its unique aroma and taste, with roasted high-grade coffee beans carefully prepared with attractive aroma of high-quality cream, the entrance fragrant and smooth is satisfying. MALCOWhitecoffee Marco Yibao original white coffee is authentic.
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