Sweet, sour and bitter are neutral, moderately sour, special and elegant.
Mocha Coffee:
Origin: Ethiopia
It has a unique aroma, moderate baking has a soft sour taste, while deep baking gives off a strong aroma, which is occasionally used as a mixed drink.
Brazilian coffee:
Origin: Brazil
Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.
Columbia Coffee:
Origin: Colombia
Unique sour and mellow taste. It is refreshing and alternating.
Manning Coffee:
Origin: Sumatra, Indonesia.
The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.
Mamba Coffee:
Mixed coffee
Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.
Salvadoran coffee:
Country of origin El Salvador
With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.
Type of coffee:
Analysis of coffee
Etymology: Greek KAWEH
Meaning: strength and enthusiasm
Coffee beans: the nuts in the fruit of a coffee tree are baked in an appropriate way.
Coffee impression: Body
Aroma (Aroma)
Flavor (Flavor)
Guatemala Coffee: with excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.
Kilimanjaro Coffee: sour, sweet, pure and fragrant, it will give off sweetness and light sour taste after moderate roasting, and soft bitterness after deep baking, which is suitable for blending.
