Bagua Mountain Changhua, Nantou country name x gourmet coffee

** ** Baguashan gourmet coffee From the East Rift Valley, thick rice cakes, a floating trace of charming coffee flavor. Mori Takasago coffee production classes and Changhua Bagua member Mr. Chen Zhengyi's "sunrise coffee" cooperation, went off Taitung town, in addition to a heavy-fruiting golden rice fields, to find these fascinating beans. Only the production of hundreds of kilograms, a small manor, simple Ami aboriginal greeted us with a smile. Under banana cultivation by warm sea breezes from the Pacific behind them, the Coast Mountains and the Central Mountain Range together to protect this small coffee fields. Special flavor, as if some small rice wine mixed aroma of these beans, is intoxicating. Chen intention to take care of, carefully graduate bean fermentation technology, creating a batch of beans mysterious natural wine. Mori Takasago coffee with cautious mood, baked beans instruct the country's top division, through continuous attempts, finally found a suitable baking curve, introduced the best of these rare beans. As estate name, "sunrise", these beans symbolize new start Taiwanese coffee. Unlike printing bland international baked beans with a deep hole to hide, we use customized shallow baking beans flavor try performance. In the wine and sweet interwoven, thick body, complex aroma, will be able to allow consumers to Taiwan coffee admiration, fell in love with this hidden mountain in Taiwan, the unknown magical flavor. ** ** Nantou country name Best Coffee Mori Takasago coffee and surname township, Nantou County State 'farm coffee "estate to launch Need deep baking roasted Arabica coffee raw beans. State surname township coffee cultivated using natural farming, fruit plump beans with a touch of grass fragrance, not the pesticide, no chemical fertilizers, is completely zero pollution zero pollution "green coffee." This time we use "farm coffee" Mr. Huang Sanlang green beans. In recent years, Mr. Huang repeatedly to participate in domestic competitions to get excellent results, his rich and full of beans, thick texture. 101 Department of Food and Agriculture made quality coffee evaluation report notes that this batch beans taste spectrum of complex, according to 2003 American Specialty Coffee Association of fine score, check the police all the features you able to find the jasmine, lavender beans in this, holly, camellia, cardamom, cinnamon, sandalwood, dill, mint, fennel grass, basil, cherry, apricot, strawberry, garlic, peas, almonds, peanuts, walnuts, chocolate, cream, lilac, sweet pepper, bay leaf ... ... and so on, as well as other kinds of taste. Called beans in Need, is a rare good beans. Mori Takasago sent for coffee especially well-known for this batch of baked beans, green beans teacher optimizing baking, through continuous measuring cup, and look for the views of consumers, in order to determine the first deep baking mainly trying to show "Southern Taiwan flavor" highlighting these beans remain in the mellow bitterness, and gradually turned to sweet and special flavor. This is the origin of their own baking characteristics, the performance of the Taiwan farmers hard roots rustic taste. ** ** Preservation and use And commercial "ground coffee" is different from the old beans, specialty coffee drink only fresh. Mori Takasago coffee on how to save the freshness of the coffee into a great deal of effort. Fresh roasted coffee is a good product, beans inside are ongoing chemical changes, carbon dioxide discharged appropriately referred to as "exhaust" process lasts four days to a week. At this stage, the cooked beans within the chemical conversion continues, since the container or bag filled with carbon dioxide to form a protective layer to help reduce oxidation beans conversion process. This conversion process is necessary to process the division mouth baked beans "raise bean" coffee flavor is formed. Mori Takasago coffee roasters in the baking is completed, the first seal ripening beans, and then sent to the factory packaging. In order to enable consumers to enjoy the best coffee in the open, we conducted an experiment on the characteristics of this batch of beans, decided to only five days of ripening activities before fully ripened let the beans into the factory packaging. Vacuum, nitrogen filling, so that cooked beans with the freshest flavor stored in an inert gas environment. In this way, they will be suspended jar beans cooked into, silently waiting for consumers to enjoy a nice ring to open seaming again exposed to air, the final stages of maturation. When sealed in a nitrogen atmosphere beans Kaifeng, the need for "wake up beans" another piece of the process. Similar wine "hangover", originally sealed tank nitrogen fugitive, coffee re-exposed to air, and begin again the exhaust ripening. Mori tank bottom Takasago original coffee beans canned a one-way exhaust valve, an exhaust valve to label seal. Consumers should immediately tear off after opening the can, in order to facilitate the smooth discharge effect. Because of the role of nitrogen storage, "awake beans" about a five-day course of a week or so. This process is carried out beans with consumers, we recommend that consumers try to drink the third day from the opening segment, this experience gradually cooked beans into a stage, a great variety of different flavors. According to Sen Takasago coffee cupping their results, this optimum flavor from the beans after opening the seventh day of the beginning of the best tasting, lasts about two weeks, it is recommended to taste completed during this segment of consumers. Origin / manufacturing methods Taiwan