Processing introduction
Natural is the most primitive way of processing coffee beans, although the taste is more rich, dense, and the sweetness is more obvious. However, due to traditional Natural methods coming into contact with the ground, there is a higher probability of bean contamination, and the quality is also significantly inconsistent. Therefore, many competition coffee beans use different improved versions of the Natural process to achieve higher quality and stable output. The African raised bed Natural places the beans on elevated racks instead of covering them on the ground in a traditional way. Raising the beans for drying helps with air circulation, making the entire process more balanced and consistent, while also preventing sand and soil contamination, resulting in a more fragrant, sweet, and full-bodied coffee bean flavor.
Introduction to Origin
The Bensa region is located in the Sidamo autonomous region, near the Great Rift Valley in Africa, with an altitude of over 2000 meters. The local natural geographic advantage features a climate with large daily temperature variations and small annual temperature variations, as well as abundant water resources. This enables the coffee cherries to accumulate sugar during growth, resulting in a rich and diverse flavor profile. The excellent growing environment of the Bensa region led to it winning the first, fifth, eighth, twenty-second, and thirtieth places in the 2021 Cup of Excellence (C.O.E) championship. It even became the champion of the 2021 C.O.E. Championship, showcasing that its quality and flavor are widely recognized by coffee industry professionals.
Design ideas
This season’s coffee beans are sourced from the 2021 C.O.E. Championship estate, Bensa 74158, with delicate taste and rich oolong tea floral aroma. During afternoon tea, enjoying the slightly warm teapot with friends, savoring it slowly, as if the fragrance of snow mountain black tea and fruit rushes into the heart.
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