[Warm Nest Coffee] Lightly Roasted Colombia Cauca Paradise 92 Estate Papaya Cherry Rice Koji Fermentation

[Light Roast | Colombia Cauca Paradise 92 Manor Papaya Cherry Seed Papayo Rice Koji Fermentation Processed Coffee Beans Half a pound (227g±5g) | Nuanwo Coffee] Colombia Granja Paraiso 92 Papayo Köji P-20 Coffee Beans Flavor description: After grinding, you can feel the aroma of peach, orange peel and mango. The main flavors in the entrance are peach yogurt and strawberry. With the aroma of white peach and a touch of rose, the taste is silky and smooth, with a texture like yogurt, delicate and elegant. The guest said: It really tastes like peach. Last time I drank the beans from 92 Paradise Manor in Nuanwo. There is a super obvious white peach oolong tea. This time it really has the aroma of peach and rose, which is very much like a fruit juice... Baker says: Granja El Paraiso 92 (Granja El Paraiso 92) This farm is not just about growing coffee, it is famous for its experimental spirit. This family-run estate takes no care in coffee cultivation and has its own microbiology laboratory, quality control laboratory and processing plant. Starting from strict green bean selection, sterilization, and characteristics of coffee cherries, we plan suitable processing techniques for different coffees. Aiming to produce unique coffees that have won many awards. Paradise 92 Manor ensures that each batch of coffee beans has a bright and prominent fruit flavor by strictly controlling the fermentation environment of the green beans and selecting specific microorganisms for fermentation. They are working hard to apply relevant fermentation technology to more bean varieties to explore more possible flavors of coffee beans. The "Rice Koji" fermentation method is one of them. Rice Koji is a microorganism derived from Japanese fermentation technology. It is mainly used to ferment soybeans and make soy sauce and miso. Recently, due to the advancement of post-processing technology, it is also used. during the fermentation process of coffee. This fermentation method will enhance the rich taste and sweetness of the coffee. Nuanwo is not actually involved in the processing of this bean, but just hearing about the use of "rice koji" to ferment the coffee beans really makes my mouth water. I feel that the production process is full of the sweetness of "rice koji" alcohol. In fact, "Koji" is also widely used in Taiwan and Japan, but most of them are edible products. According to reports, they are also used as health care products for health and physiological regulation. As for using it in coffee processing, it is really new and interesting. , why not come in and let Taiwanese coffee-loving friends try it! Flavor radar: (out of 5 points) Acidity 2 Wet aroma 4.5 Sweetness 4 Mellowness 4 Bitterness 2 Aftertaste 4 Flavor 4 Overall impression 4.5 Coffee bean origin and information: ● Coffee country: Colombia ● Coffee producing area: Cauca ● Producer: Paradise 92 Manor ● Coffee variety: Papayo ● Altitude: 1,850~1,950 M ● Processing method: Rice koji fermentation treatment method P-20 ● Roasting degree: light roast M-- ● Product specifications: 1/2 pound (227g±5g) coffee beans What is double anaerobic fermentation treatment method? The "Rice Koji" fermentation method is one of them. Rice Koji is a microorganism derived from Japanese fermentation technology. It is mainly used to ferment soybeans and make soy sauce and miso. Recently, due to the advancement of post-processing technology, it is also used. during the fermentation process of coffee. This fermentation method will enhance the rich taste and sweetness of the coffee. Papayo cherry species Papayo Papayo's coffee cherry fruit has a unique long shape, an orange color when ripe, and a slight aroma of papaya. It is named after the combination of the above results, and its taste is full of sweetness and unique. Introduction to Colombian coffee producing areas In the climate treasure house of Colombia, the diverse and rich flavors of coffee are cultivated, and you can feel the very heavy aroma and natural sweetness of coffee. Colombian coffee is characterized by its mellow taste and nutty tones. Colombia is a pioneer in the use of organic and sustainable farming practices. Many coffee growers in the country avoid the use of synthetic pesticides and fertilizers, opting instead for natural alternatives. Another initiative is Program Café Forestal, which encourages coffee growers to maintain a healthy balance between coffee cultivation and forest conservation. Suitable brewing methods: filter cup hand brewing, smart filter cup, cold brew, cold brew, ice drip, siphon pot, American coffee machine, flannel, Aeropress, Moka pot Suggestions for raising beans: It is recommended to start drinking at least 7 days after roasting for better flavor development. Packaging method: flat bottom, three-dimensional, fresh-keeping, pocket type, zipper bag, aluminum foil inside, kraft paper outside, with one-way breathable exhaust valve. 【Coffee Bean Frequently Asked Questions Q&A】 "When is the best time to enjoy coffee beans?" ●The shelf life of Nuanwo Coffee is 1 year. ●The best tasting period after opening is 3 months. ●The best tasting period of ground coffee is within 1 month. "How to preserve coffee beans?" ●Use upright opaque airtight containers or bean bags. ●Use a long spoon to scoop out the coffee beans. ●Seal the coffee as soon as possible to reduce air contact. ●Put it in a cool, dry place without direct sunlight. ●The best tasting period after opening is 1 to 2 months. ●The best tasting period of ground coffee is within 1 month. Nuanwo does not recommend that you store coffee beans in the refrigerator. Unless it cannot be used up for a long time, it must be stored in the refrigerator. This is to prevent the coffee beans from warming up, regaining moisture, and causing the coffee beans to absorb refrigerator odors. "How long does it take to grow coffee beans?" It can be distinguished according to the degree of roasting: ●Light roasting: about 2 weeks or more after baking. ●Light to medium roast: It takes about 3 to 10 days after baking. ●Medium baking: It takes about 3 to 5 days after baking. ●Medium-dark roasting: about 1 to 3 days after baking. [Nuanwo Coffee 6 insists on 3 guarantees] ● Pure: 100% Arabica coffee beans ● Fresh: Freshly baked, quick home delivery ● Good: Manor-grade specialty coffee beans ● Fine: SCA Specialty Coffee Association authorized coffee education examiner roasting ●Multiple: a variety of items, regularly replaced ● Guarantee: Packaging design ensures flavor ◎ Guaranteed to use 100% Arak Manor grade specialty coffee beans, never mixed beans ◎ Guaranteed to bake, produce and package freshly by ourselves, freshness guaranteed, never outsourced ◎ Ensure that the coffee produced has been quality controlled by baristas. The quality is guaranteed and the taste is limitless. [Introduction to Nuanwo Coffee Bean Roaster] Mr. Jeff Huang, the coffee roaster of Nuanwo, has many years of coffee roasting experience, is a certified instructor from the SCA Specialty Coffee Association, serves as an international coffee referee every year, and trains the world barista champion as a coach. He has been working in cafes since he was a student, and has worked as a stage player, contestant, professional judge, professional coach... etc. He has worked as a coffee roaster in Yemen Town and as the deputy general manager of China Hainan Shangdao Coffee Catering Management Co., Ltd., and finally returned to China after many years abroad. When in Taiwan, he still chooses his favorite roasted coffee. Currently, in addition to being the bean roaster of Nuanwo Coffee, he is also the designated coffee roaster for many coffee shops. He is also the long-term coffee bean supplier of Lifuti Coffee in China.