Flavor: Maple syrup sweetness and wheat sugar flavor, lively lemon acidity and creamy mellow taste, persistent sweetness and clean finish.
Baker: Xiao Fujiang
Baking degree: moderate baking
Packing mode: one-way exhaust valve
Packing unit: half pound package
Cooking suggestions: hand flushing, siphon kettle, flannel
Recommended cooking ratio for hand brewing
Water temperature: 90-95 ℃
Degree of grinding: 3 degrees
Powder / water ratio: 1:16 (15g powder injected 240g water)
The grinding degree is based on the Yang family Pegasus bean grinder as a reference, the above values are all reference suggestions, please consider and adjust according to the actual cooking situation and personal preferences.
Lao Xiao baked notes:
The beans are treated with special red wine. The peel and pulp of the coffee are removed and washed with water. After fermenting in an anhydrous fermentation tank for 20.6 hours, the coffee beans are placed in an elevated greenhouse for 10 days. The special flavor brought by this special treatment is well worth a try!
Coffee beans and producing areas:
Country of origin: Colombia, Colombia
Manor: Jiukui JOAQUIN
Altitude: 2100 m
Bean seed: Typica/Caturra
Treatment: red wine treatment
Cup test: 89 points
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