A very balanced method for describing the flavor of pointed bourbon coffee beans the characteristics of grinding degree and the taste of varieties in producing area

Pointed Bourbon (Bourbon Pointu): found in Bourbon Island in 1810, beans changed from round to pointed, with only half the caffeine content, but in small amounts, weak and extremely precious (mostly cultivated in the laboratory).

Elephant bean (Maragogype, or Elephant Bean): Tibica's best-known variety of beans, first discovered in 1870 in the Maragogype bean-producing region of the state of Bahia in northeastern Brazil, is at least three times larger than the average Arabica, hence the name. The taste of elephant bean is poor in low altitude area, but it has better flavor at high altitude, mild sour taste and sweet fragrance.

Geisha (Geisha): a derivative of the Tibika family, it was exported from the Geisha Mountains of southern Ethiopia in 1931 (Geisha is synonymous with Japanese geisha). After being unknown in many countries, it was transplanted to Panama in the 1960s and did not begin to win cup tests until 2005.

Dry aroma: dark chocolate, caramel, nuts

Wet fragrance: chocolate, cashew nuts

Palate: well balanced, with intense aromas of flowers and fruits and sweet honey on the palate

Then there is a nutty aroma and a hint of citrus acid.

Sour taste: not obvious, light citrus acid

Very low hidden in all kinds of nutty aromas of Huigan

Body: smooth, bright and thorough body

The pointed body of bourbon is very distinctive.

Even putting aside the complicated life experience and bizarre business gimmicks

Just from the coffee bean itself.

The taste is balanced, clean and gentle.

Some people once classified it as the Blue Mountain.

After tasting it, I do think it makes some sense.

It's kind of very introverted.

Coffee beans without losing their connotation

No matter from the taste, body, aroma and sweet

It's all matched to make people feel "just right."