Oil content of Ramon coffee beans
Famous for its taste and high taste. Coffee production in Colombia plays a very important role in the country's economic life, with annual exports of about US $1.5 billion, accounting for a large proportion of its foreign trade.
Producing area: Lindong Lintong,Toba area, South Toba Lake producing area
Variety: Catimor
Altitude: 1300-1500 m
Harvest: early 2015
Treatment: traditional wet planing method, also known as semi-washing method, the latter part of the natural sun
Grade: Grade 1 DP
Cup test: test M and M + in two baking degrees
Dry aroma: grape, BlackBerry, chocolate, cream, natural spices, nuts, grease
Wet fragrance: cinnamon, oil, chocolate, caramel sweet, spices sweet.
Sipping: obvious stickiness of fat, sweet caramel, chocolate, black sugar, sweet spices, obvious aftertaste of spices, and chocolate and cocoa aftertaste.
Baking reference: medium depth
Authentic Colombian coffee is brewed with a color as clear as emerald. It is like the masterpiece of the greatest tune, which matches sour, bitter and sweet just right. After drinking, the fragrance fills the whole mouth. The aroma comes out of the nose again. It is so soft and arrogant that it occupies your taste buds, your mind and even your soul as quickly as possible. Let you be captured by it unconsciously.
