Colombian "Oak Barrel" San Jose Estate Fine Coffee Beans

US$ 17.10+
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Product Details

How it's made
Handmade
Where it's made
Taiwan
Unique features
Customizable
Popularity
  • 1,404 views
  • 4 sold
  • 4 have saved this item
Listing summary
Columbia Oak Barrel San Jose Manor (washed) [Flavor]: red wine sour, muscat aroma, rum, stone fruit, cherry, whiskey end rhyme

Food Information

Volume
227g x 1
Allergens
No
Storage method
Room temperature、Avoid heat、Keep dry、Avoid direct sunlight
Best before
90 day(s) after the manufacturing date

Shop Profile

verytime

Taiwan
Response rate:
100%
Response time:
Within 1 day
Avg. time to ship:
1-3 days
Colombian "Oak Barrel" San Jose Estate Fine Coffee Beans

Product Description

**Columbia Oak Barrel San Jose Manor (washed)** Columbia Oak Barrel San Jose Manor (washed) [Flavor]: red wine sour, muscat aroma, rum, stone fruit, cherry, whiskey end rhyme 【Baking Degree】: Light medium baking [Origin]: Columbia San Jose Manor 【Elevation】: 1750 meters [Net weight]: 1/4 pound / 114 ± 5g, half a pound 227 ± 5g [Product ingredients]: 100% fresh roasted coffee beans [Effective date & shelf life]: marked on the label / 180 days Description: "It will be sent as soon as possible after the order is placed." You can ask any questions at any time! We can provide coffee bean grinding service, please inform us the thickness of the beans or the coffee utensils used after placing the order! If you need coffee beans "wholesale / company line number bulk purchase group purchase", please chat for details https://live.staticflickr.com/65535/48488731391_1af6792988_b.jpg https://live.staticflickr.com/65535/48488893802_2b635c1577_b.jpg https://live.staticflickr.com/65535/48488893942_8816341d86_b.jpg https://live.staticflickr.com/65535/48488893827_93ba9b0f07_b.jpg https://live.staticflickr.com/65535/48488731006_07cb6fd6c4_b.jpg https://c2.staticflickr.com/8/7876/46009683694_2f0cef2fe6_c.jpg https://c2.staticflickr.com/8/7916/45818731965_c0e3a25147_c.jpg **Baker experience** **International SCA Intermediate Baker** By (WCRC World Coffee Roasting Competition "Champion" Teaching Certification) Senior Barista at TQUK, UK Founder of Coffee Moments Murphy Cafe Manager Store Manager of Yipin Life Barista Consultant of Yulun International Humanities Center Neili Elementary School Coffee Lecturer Rotary Club Coffee Lecturer Weile International Barista Assistant **Coffee beans description:** Ethiopia is the birthplace of coffee. Legend has it that in the 16th century, the Ethiopian shepherd Kaldia (Kaldia) discovered this mysterious red fruit that has become popular all over the world when he was herding sheep in the forests of the western region: coffee. After a thousand years of coffee market, it has become a best-selling beverage in the world. So far, Ethiopia is still one of the most important coffee exporting countries in the world. The main producing areas are Sidamo, Kocher, Harar and Djimma. Sidamo, located in the south of Ethiopia, is the main producing area of washed high-quality beans. The coffee beans produced are famous for their lemon taste and delicate and elegant flavor. Yegacheffe is a city in Sidamo. It is the highest and most famous coffee-producing area in Ethiopia. The area where coffee grows is between 1,850 meters and 2,400 meters above sea level. The annual rainfall is The coffee produced at 1,300mm is famous for its citrus aroma. Kocher is located in a small producing area about 25 kilometers southwest of Yegacheffe. Because this producing area has more advanced green bean processing equipment, it has excellent flavor performance, but because of its reputation Therefore, the coffee produced by Kocher is actively incorporated into the Jagacheffe system. The traditional Ethiopian grades are based on the proportion of defective beans. The grades of washed green beans are G1 and G2, as well as G3, G4, and G5. Since 2008, the Ethiopian government has established the ECX (Ethiopia Commodity Exchange) system. After processing the green coffee beans from the producing area, they will be sent to this unit, and the flavor will be graded through cupping. First, it will be divided into the flavor of the producing area and those without the flavor of the producing area, and then the flavor grade will be subdivided.

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