COFE Bar Eat Coffee_Taiwan Sanwei (including refrigerated shipping)

COFE Bar Eating Coffee Content volume: 40g ± 10% Ingredients: cocoa butter, coffee beans, rock sugar Referring to the chocolate process, the black chocolate was replaced by Taiwan's fine-quality manor coffee to make "coffee that can be eaten". We named this product COFE bar/coffee. Just like "From Bean to Bar", which has caused a wave of chocolate in the world, COFE bar is our "From Coffee Bean To Bar". Full expression of the flavor of a single product coffee and fine chocolate, seemingly chocolate but not chocolate. The caffeine for eating the whole COFE Bar is about the same as drinking two cups of 240cc of fine black coffee, which dissolves slowly in your mouth. Taiwan is a minority in the world, from production to consumption of a full range of coffee countries. A good cup of coffee, from the terroir, post-processing, coffee beans baking. From the three representative boutique coffee producing areas in Taiwan, try different raw bean processing methods, supplemented by commendable baking, to give you an overview of the flavor and style of Taiwanese coffee. "Nantou country name / sun drying / shallow baking" It grows in the hilly mountains of Nantou country, with an altitude of 800~1200 meters. It only picks ripe coffee berries, takes time and sun, and uses precise moisture control to develop a clear and remarkable fermented flavor. It has tropical fruits such as pineapples and passion fruit. Fruity aroma. "Chiayi Alishan / Honey Treatment / Shallow Baking" Planted at the southern end of Alishan, at an altitude of 1200 meters, it has the unique terroir conditions of Taiwan's high mountains. The temperature difference between morning and evening is large, and the clouds are haunted in the afternoon, giving the coffee raw beans a dense texture and pure flavor. Honey treatment enhances the rounded sweetness, complemented by light-baked baking, which provides a clean and sweet flavor. "Pingdong three doors / washing treatment / medium deep baking" The German-language tribe from 600 to 800 meters above sea level is where the Paiwan and Rukai people meet, with latitude and clouds suitable for coffee growth, and old coffee trees left by the Japanese rule. The washing treatment shows the characteristics of coffee terroir and variety, and the deeper baking method promotes the flavor and aroma of coffee flavor, with a sense of solidity and sweetness.