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Bean seed: Burundian coffee bean Pemba processing plant, Cayanza province
Production area information: Pemba treatment plant / bourbon / 1750 meters in Kayanza province
Treatment method: sun exposure / medium and shallow baking
Degree of grinding: 3.5
Powder: 15g
Powder-to-water ratio: 1purl 16.6
Water temperature: 93 degrees
Filter cup: V60
Time: 2 minutes and 30 seconds
Flavor description: Star fruit juice dried mango with slightly wine-scented tail
Recently, there is no PO in the backlog of notes for nearly 2 months, so procrastination can be cured.
The rare sun treatment in Burundian coffee.
Experience:
The smell of dried beans is relatively refreshing, jumping out of the style of recently drunk deep-baked beans in a second. After grinding, the first feeling of carambola aroma came to my nostrils. When I was going to say that I had never smelled guava and could not be recognized, I smelled the smell of dried tropical fruits, and the sweetness was also good. The overall aroma of the fruit is very rich and solid.
The entrance is clean, supple and excellent, with the juice conditioning of Star fruit juice. But in the middle of the drink, it immediately shows the aroma of dried tropical fruit, which shows that its sun characteristics are still obvious, but there is no excessive fermented flavor. The last paragraph is a light wine aftertaste, a little fruit wine feeling. On the whole, it is highly complex with beans, moderately sour and full-bodied.
Ps: the last cup is changed to stir and steaming, the difference is that the overall acid quality is brighter and clearer, and the sweetness in the range from medium temperature to low temperature is very full, with extra points. The overall experience is more open.
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