Anaerobic sun drying at Alomo Cooperative in Southern Shan State, Myanmar│Freshly roasted light-medium roast coffee beans

https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pinkoi_Promotion_BN_740JPG.jpg ●Origin of coffee beans: Myanmar ● Manor name: Alomo Cooperative in Southern Shan State Production Area, Myanmar ● Treatment method: Anaerobic solarization ● Bean seed: 100% Arabica Cati Mocha Douai Catura Bourbon ● Flavor: floral, apple, star fruit, red heart guava, thick and sweet ● Roast degree: light to medium roast ● Packaging method: half pound of coffee beans (230g/bag) ➡One-way exhaust valve + kraft paper bag with zippered stand-up bag for freshness ● Altitude: 1,400 meters ● Shelf life: 4 months (the validity period of coffee beans is set to 4 months, starting from the roasting day, and has the best flavor) https://shop.r10s.com/cee/d0e/5080/6f37/4049/242a/182a/1119ed9f980242ac110005.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/beans_spe_color_1200.jpg https://youtu.be/M2op5eq817k https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_FTP_insist_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_compare_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bean_animation_740px_content.gif https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_bag_introduction_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Flavor_740.jpg **coffee flavor** Various nutrients from green coffee beans are thermally degraded into various odor molecular structures during roasting, producing flavors similar to various aromas. Good coffee beans themselves have a naturally rich aroma, and will have various natural aroma changes at high, medium and low temperatures, which is very pleasant and worth savoring. Anaerobic solarization at Alomo Cooperative in the southern Shan state production area of Myanmar Myanmar South Shan State Aromatic Cooperative Anaerobic Natural Floral Apple Star Fruit Red Heart Guava Thick and Sweet https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg Myanmar's Alomo Cooperative purchases coffee from surrounding coffee farmers. The coffee cherries are hand-selected and put into bags for 72 hours of anaerobic treatment. After completion, they are naturally dried in an elevated shed instead of being directly exposed to the ground. Sun-drying and strict and unified post-processing methods make the coffee taste very clean. This year's anaerobic washing is even more extraordinary. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg Arabica coffee varieties Catimor, a hybrid of Timor and Caturra, has some Robusta genes. If the Catimor species is planted at an altitude of more than 1,000 meters, its quality will be no less than Planted in Bourbon. Catuai is a cross between Caturra and Mundo novo. Caturra trees are short and Mundo novo trees are tall. It is easier to improve the height after mixing. harvest. The taste is sweet, and the sweetness performance is similar to that of Cattura. It is less sour and astringent, which improves the shortcomings of poor taste and flavor, and has a good balance. Caturra is a mutant strain of Bourbon that was first discovered in Brazil. The taste has the sourness of lemon or citrus, and the sweetness is fruity. Although the sweetness is not as good as Typica and bourbon, with proper roasting, the sweetness can be very good. The sweetness of Kadula is determined by the frequency and dosage of fertilizer applied by the grower. The harvest period takes 2 years and the cost of care is high, so the yield is still limited. Bourbon is one of the varieties closest to the native species. It was found in Reunion (originally named Bourbon) on the island of Madagascar. Bourbon has its own characteristics. It has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Typica and bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are relatively wide, and the strong coffee cherries are smaller and more densely grown. Therefore, the bean appearance is smaller and rounder than that of Typica. In Kenya and Tanzania, Bourbon progeny were used for artificial hybridization, and new artificial varieties "SL28" and "SL34" emerged, which are famous for their excellent flavor performance. Although the yield of Bourbon is higher than that of Tipica, the harvest period is also 2 years, so it can be regarded as a variety with less yield. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg Coffee Processes It refers to the process of turning mature red fruits into dry green beans. Each processing method has its own advantages and disadvantages, and is affected by the natural environment and needs of the place of origin. Therefore, each place of origin has its own suitable processing method. This batch is disgusting. Oxygen sun treatment. [Anaerobic treatment method] In a sealed container, put the coffee cherries into an oxygen-free air barrel environment filled with carbon dioxide. The low-temperature environment slows down the decomposition of pectin sugar, and the pH value also decreases at a slower rate. decreases, extending the fermentation time, thereby developing better sweetness and a more balanced flavor. Slow and long fermentation can increase the rounded flavor and avoid uncomfortable dryness and acetic acid; closed fermentation makes aromatic substances less volatile. After anaerobic treatment, it is followed by solarization treatment. 【Sun exposure method】Natural / Sundried / Dry Processed Also known as the natural drying method and the non-washed processing method, the coffee fruits are dried in the sun and then shelled. During the long exposure process, the flavor of the peel and pulp is absorbed, making the coffee sweeter and richer. Full and easy to create a unique aroma. The anaerobic sun treatment method for this batch is that Alomo Cooperative purchases coffee from surrounding coffee farmers. The coffee cherries are hand-selected and put into bags for 72 hours of anaerobic treatment. After completion, they are naturally dried in an elevated shed instead of Directly exposed to the ground and then sun-dried, the strict and unified post-processing method makes the coffee taste very clean. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Roasting_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_filter_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_GoldCup_QRcode_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pour_Over_Coffee.jpg Made by Justin Enterprise Co., Ltd. 02-7703-4118 Company Registration: 5F-1, No. 252, Section 2, Xintai 5th Road, Xizhi District, New Taipei City Baked Bean Store: 1F, No. 103, Dalian 1st Street, Taoyuan District, Taoyuan City ▶ Our company’s products have been insured with 10 million product liability insurance ▶ Food business registration number: F-165601955-00000-0 ▶ Our company’s cuppers have passed the CQI Q Grader coffee quality appraiser exam https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QGrader_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QA_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Rakuten_Evaluation.jpg ※ This product does not have a carrying bag. If you need a carrying bag, you are welcome to purchase it on the [Additional Purchasing of Carrying Bags] page https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_2side_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_content2_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/shipping_740_pinkoi.jpg