Giling Basah, the unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). This unique process results in Sumatra’s trademark flavor profile (low acidity, richness that lingers on the back of the palate, and a chocolate finish) and gives the green beans their signature color.
Kinu M47手磨: 40粗幼度
注水100ml後 等流完10秒 再注第二次100ml