Lai Chi Wo Drip Coffee

| Grown & Made in Hong Kong | In Hong Kong, there were attempts to produce coffee locally a hundred years ago, but they were unsuccessful. However, in 2019, after four years of effort, Lai Chi Wo successfully produced the first cup of Hong Kong coffee. We combined agroforestry with advanced processing techniques to achieve sustainable production of local specialty coffee. [VARIETY] Local Arabica, honey process Sachimor, natural process Sachimor, honey process [REGION] Lai Chi Wo, Hong Kong [FARM] Experimental Farm for Sustainable Agriculture [NET WEIGHT] 10 Gram [ROASTER] @someone_roaster Best Within 3 months [Brewing Method] 1. Tear open the arrow-marked direction on the filter bag. 2. Hang the filter bag by the handles on the cup rim. Prepare water at a temperature of 93°C. 3. Brew using a ratio of approximately 1:14-16. Start by pouring 20ml of hot water and let it infuse for 30 seconds. Then, pour the remaining 120-140ml of hot water at a steady pace until complete. 4. Remove the hanging filter bag and enjoy.