Rainy season beans and aged beans Indian coffee with strong flavor and low sour taste

1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.

two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.

3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.

India (India) aroma 3.5 minutes brightness 4 minutes mellow 4 minutes flavor 4.5 points aftertaste 4 points

Suitable for baking: Full city/Espresso full city, if you want to get a thick flavor like dark chocolate, you can even enter the dense area of the second explosion!

The taste of Indian coffee is very mild, very low in intensity and acidity, with some spice and, of course, the common local flavor of Asian beans. India is usually used to blend into Espresso recipes. In fact, Indian beans taste like Sulawesi beans or Sumatra beans, but not that thick. Indian coffee does not sell well in the international market, and the main markets are in India. Indian beans treated in the sun are called Cherry, Arabica beans washed in water are called Plantation Arabica, and Robusta in water are called Parchment Robusta. In addition, rainy beans and aged beans increase the consistency of coffee and dark chocolate-flavored aged beans. Coffee beans have also begun to amaze coffee critics in India this year, most of which come from independent coffee farms.