Coffee Growing Regions: Stories of American Coffee Regions and the Flavor Characteristics of Their Beans

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Latin American Coffee Growing Regions

Coffee is a rather delicate plant that requires high standards for cultivation conditions. Coffee professionals know that coffee is grown in the "Coffee Belt," which is the premium coffee growing area. The Coffee Belt is centered around the equator, with the optimal zone being between 15-25 degrees north and south latitude, where more than 50 countries worldwide grow coffee.

Latin American Coffee Beans

Latin America refers to the American regions south of the United States, including Mexico (North America), Central America, the West Indies, and South America. Latin America is the continent with the most humid and hot climate in the world, with lower elevations experiencing high humidity and heat, while higher elevations are relatively drier.

Late American coffee production originated in the eighteenth century and was deeply influenced by Spanish colonial rule at the time. Spanish is also the common language in most Latin American countries, while Brazil primarily uses Portuguese (due to its past Portuguese colonial rule). During Spanish colonial rule, coffee cultivation increased significantly, but quality was lacking until the concept of specialty coffee emerged, when Latin American coffee-producing countries began to focus on refined production. Latin American coffee beans are mainly exported to the United States, followed by Europe and Asia.

The flavor profile of Latin American coffee beans is characterized by balance and body, distinguishing them from the herbaceous and full-bodied Asian coffee regions. Latin American coffee beans typically present flavors of cocoa and dark chocolate. Latin American coffee beans are predominantly processed using washed fermentation methods, while Brazil mostly uses semi-natural processing, resulting in large and intact beans.

Representative Countries (in no particular order)

1. Brazil (Flavor characteristics: low acidity, prominent nutty and chocolate flavors, excellent body)

Brazil is the world's largest coffee producer and also the world's second-largest coffee consumer (the first being the United States). Although Brazil faces natural disasters several times higher than other regions, its cultivable area is sufficient to compensate.

In 2020, affected by the COVID-19 pandemic, Brazil experienced delays in harvesting this year's coffee, but analysis suggests that this year's export volume is expected to reach a record high. (This information comes from a report by Coffee Finance Network)

Brazilian Coffee Bean Processing Methods

Compared to other Latin American countries, Brazil has significantly lower elevations, lacks microclimates, and traditionally practices shadeless coffee cultivation, which results in Brazilian coffee beans having somewhat plain flavors without remarkable characteristics. There's even a saying in the coffee world that Brazil has no good beans (this is also related to Brazil's industrial coffee era when little attention was paid to coffee bean quality).

However, Brazil has made considerable efforts to improve coffee quality, continuously cultivating and improving Arabica varieties, and adjusting coffee bean processing methods according to dry and wet climatic conditions to present the best regional flavors. Common processing methods include natural, semi-natural, and washed methods. Generally, high-humidity production areas use washed processing, while low-humidity areas use natural or semi-natural processing.

Brazilian Production Regions

Brazil has 21 states, with 17 states producing coffee, but 7 of these states have the largest production, accounting for 98% of the total national production. These are: São Paulo, Paraná, Bahia, Espírito Santo, Minas Gerais, Rondônia, and Rio de Janeiro.

Brazilian Coffee Bean Grading

① Grading by defect rate: From high to low, seven levels No2-No8, determined by the number of defective beans per 300g, using a deduction system. Deductions below 4 can be classified as No2 (No1, with no defective beans, is rare and cannot maintain consistent supply).

② Grading by bean size: 17 and 18 screen sizes are the highest grades.

③ Cupping quality grading: From high to low: Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

④ Flavor grading: From high to low: Strictly Soft (very smooth), Soft (smooth), Softish (somewhat smooth), Hardish (unpleasant), Rioy (iodine-like harshness).

Example: FrontStreet Coffee's Queen Manor Yellow Bourbon Coffee Beans

Region: Mogiana, São Paulo State
Elevation: 1400-1950m
Variety: Yellow Bourbon
Processing: Natural

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in small circular motions to 125g, segment the pour. Continue pouring to 225g when the water level drops and is about to expose the coffee bed. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

The taste has distinct sweetness with a light lemon aroma, containing rich nutty flavors, with prominent dark chocolate notes in the finish, providing an overall rounded sensation.

2. Colombia (Flavor characteristics: rich and intense aroma, bright acidity, nutty flavors, excellent balance)

Colombia is the world's third-largest coffee producer, located in the northwest of South America, with varying climates depending on topography. The southern plains and Pacific coast have tropical rainforest climate, mountains at 1000-2000 meters elevation have subtropical climate, and the northwest has tropical savanna climate. Colombian coffee body is not as intense as Brazilian coffee, and its acidity is not as bright as African coffee, but it has excellent balance with both nutty and fruity acidic notes.

This year, affected by the COVID-19 pandemic, as of April 2020, Colombian coffee production decreased by 17% compared to the same period last year. Although the government ordered to maintain stable coffee economic operations, the pandemic's impact on reducing farm personnel and transportation restrictions was inevitable.

Colombian Coffee Bean Processing Methods

Colombian coffee beans primarily use washed processing. Unlike other Latin American countries, Colombia adopts a family-operated model, where most coffee growers have their own washing facilities, allowing growers to have complete control over coffee quality.

Colombian coffee is often compared to Brazilian coffee because both are American beans and major coffee-producing countries. In fact, they can be distinguished by bean appearance without even tasting flavors, because the completely different processing methods result in Colombian coffee beans having more silver skin, while Brazilian coffee beans have almost none. They may be very similar in bean size and shape, but the different processing methods make them easily distinguishable.

However, with the development of the coffee market, various processing methods have emerged. Colombia's Rose Valley coffee and Flower Moon Night coffee use anaerobic double enzyme washed and anaerobic natural processing, respectively.

Colombian Production Regions

Colombian coffee cultivation is distributed along the Andes Mountains, from south to north, with coffee regions divided into four major areas: Northern, Central, Southern, and Eastern.

Northern Coffee Region: Has only one dry season (December to March of the following year) and one rainy season (April to November). Coffee flowers in March, then the rainy season approaches, and harvest occurs in October and November. The Northern coffee region is further subdivided into micro-regions such as Santander, Norte de Santander, La Guajira, Magdalena, and César.

Central Coffee Region: Has two dry seasons and two rainy seasons annually. From December to February of the following year and June to September are dry seasons, while March to May and September to November are rainy seasons, resulting in this region having two coffee harvest seasons annually. Micro-regions include southern Antioquia, Boyacá, Caldas, Chocó, Risaralda, northern Quindío, northern Valle del Cauca, Cundinamarca, and northern Tolima.

Eastern Coffee Region: Coffee cultivation is much smaller in scale, with climate similar to the north but higher rainfall and humidity. It only includes regions such as Arauca, Casanare, Meta, and Caquetá. The Eastern region previously suffered from armed conflict and urgently needs coffee production to drive economic recovery. The Colombian National Coffee Growers Federation is investing in helping this region plant varieties more suitable for its environment, and they are also focused on helping farmers expand their farm sizes.

Southern Coffee Region: Close to the equator, coffee grows in higher mountain areas. Like the north, the south has only one wet season and one dry season. The dry season is from June to September, the rainy season arrives in October and may last until May of the following year. Unlike the north, which harvests coffee in autumn, the southern harvest season typically begins in April and continues through June, allowing green bean suppliers to provide Colombian coffee beans almost year-round. The south primarily focuses on specialty coffee varieties, including Huila Department, Cauca Department, Narino Department (Narino), and Tolima Department.

Example: FrontStreet Coffee's Colombian Flower Moon Night Coffee Beans

Region: Huila
Estate: El Escondido
Elevation: 1800m
Variety: Caturra
Processing: Anaerobic Natural Processing

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in small circular motions to 125g, segment the pour. Continue pouring to 225g when the water level drops and is about to expose the coffee bed. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

Balanced mouthfeel with floral and strawberry notes, followed by dark cocoa aftertaste, creaminess, and fermentation characteristics.

3. Panama (Flavor characteristics: represented by Geisha, with unique floral aromas and bright acidity)

Panama coffee is world-famous for Geisha, primarily due to its unique natural geographical conditions and specialized refined management models. Panama has volcanic ash soil, sufficient air humidity, and abundant solar energy resources. After the Panama Canal opened in the late 20th century, many American elites moved south, partly for work needs and partly to explore business opportunities. During this time, coffee developed rapidly, establishing Panama's position in specialty coffee.

Panamanian Coffee Bean Processing Methods

Speaking of Panamanian coffee beans, most are Geisha varieties. Common processing methods for Geisha coffee beans include washed and natural processing. Washed processing can express Geisha's original floral and fruity acidic flavors, while natural processing adds richness and sweetness on top of this foundation. Additionally, Hartman Estate's wine processing method is quite distinctive, inspired by winemaking techniques, adjusting coffee bean quality by controlling pH, temperature, and humidity.

Panamanian Production Regions

Panama has four main coffee production regions: Boquete, Volcan, Santa Clara, and Piedra de Candela.

Boquete Region: Average elevation of 1450 meters, producing the highest quantity and quality coffee in Panama, including well-known estates like La Esmeralda, Elida, and Kotowa.

Volcan Region: Average elevation of 2000 meters, with coffee characteristics being relatively mild and balanced.

Santa Clara Region: Average elevation of 1500 meters, near the Panama Canal, making coffee transportation very convenient.

Piedra de Candela Region: Average elevation of 1200 meters, a region that has gradually gained attention in recent years, with the industry believing it has potential for developing high-quality specialty coffee.

Example: FrontStreet Coffee's Panama Hartman Coffee

Region: Volcan
Estate: Hartman Estate
Elevation: 1250-1700m
Variety: Catuai
Processing: Wine Processing

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in small streams to 125g, segment the pour. Continue pouring to 225g and stop. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

Relatively full-bodied texture with distinct sweet and sour sensations. Smooth entry with rich red wine mouthfeel, high sweetness, lively and bright acidity, rich layers, tropical fruits, nuts, red wine aftertaste, honey, and cane sugar flavors are prominent. After complete cooling, brown sugar flavors emerge.

4. Costa Rica (Flavor characteristics: nuts, floral toffee flavors, moderate sweet and sour sensations, aromatic and mellow)

Costa Rica's coffee cultivation started early, being the first in Central America to grow coffee, with exports to Europe as early as 1820, where it became an instant success, praised by British nobility as "Golden Beans." Afterward, Costa Rica freed itself from Spanish colonial rule, and the local government began to strongly support the coffee industry with a series of policies, promoting the development of private estates. Gradually wealthy coffee farmers sent their children to Europe for advanced studies, returning as doctors and engineers. This demonstrates the high status of coffee farmers in Costa Rica. Additionally, Costa Rica has laws that only allow cultivation of Arabica coffee beans, with Robusta coffee beans being "prohibited" within its borders - a world-first initiative.

Costa Rican Coffee Bean Processing Methods

Costa Rican coffee beans mostly use washed processing, but their most representative processing method is honey processing, which has higher sweetness than washed processing. Honey processing retains mucilage before drying, resulting in coffee beans with honey-like sweet flavors. Based on the degree of mucilage retention, it's further divided into white honey, yellow honey, red honey, and black honey.

Building on honey processing, raisin honey processing has also been developed, where the coffee is not depulped first but placed directly on drying beds overnight to cause skin shrinkage, resembling raisins. Subsequent steps follow conventional honey processing.

Costa Rican Production Regions

Costa Rica has eight main coffee production regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste. Among these, Central Valley, Tarrazu, and Tres Rios are the most famous.

Tarrazu: Located south of the capital San José, elevation 1200-1700 meters, with fertile soil and good drainage. Coffee season is from December to March of the following year. Its main characteristic is unparalleled perfect mouthfeel created by high-altitude production areas, with smooth texture and hard, full-bodied beans with rich aroma.

Central Valley: Elevation 1200-1600 meters, season from November to March of the following year. The region has three high-altitude volcanoes: Irazu, Barva, and Poas, providing abundant nutrients to surrounding coffee areas. Superior microclimate combined with volcanic fertile soil gives Central Valley beans chocolate and cocoa flavors with elegant aromas. This region has three sub-regions: San José, Heredia, and Alajuela.

Tres Rios Region: Located near the Irazu volcano east of the capital, elevation 1200-1650 meters, season from December to March of the following year. In recent years, urban expansion has extended to suburbs, with farmland being sold to developers, causing a sharp reduction in Tres Rios coffee production, with nearly half being contracted by Starbucks, making it difficult for the industry to purchase. The renowned Aquiares estate in Tres Rios has operated since 1857, with a long history. The Tres Rios region has good climatic conditions, producing coffee beans with excellent balance.

Example: FrontStreet Coffee's Costa Rican Bahia Coffee Beans

Region: Tarrazu
Estate: Canet Estate
Elevation: 1950m
Variety: Caturra
Processing: Raisin Honey Processing

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in small circular motions to 125g, segment the pour. Continue pouring to 225g when the water level drops and is about to expose the coffee bed. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

Rice wine fermentation aroma, with sweet and sour sensations of ripe tropical fruits and berries upon entry, nutty and creamy flavors, caramel in the aftertaste, and a light floral finish.

5. Honduras (Flavor characteristics: balanced and smooth, with acidity and slight sweetness, high in both body and aroma)

Honduras's coffee industry developed relatively late, far behind most neighboring Central American countries. With strong government support and learning from Brazil's development model, Honduras's coffee industry gradually developed. Especially in 2010, the involvement of Japanese specialty coffee cooperation gave Honduras the potential to transform into a major player. Since 2011, Honduras's coffee production has surpassed Guatemala, becoming the largest coffee-producing country in Central America and ranking among the top ten in world coffee production.

Most Honduran coffee is exported to Europe, with Germany being the main destination, importing nearly 40 million kilograms of Honduran coffee annually. Although some Honduran coffee is also exported to the United States and Japan, the sales volume is not as impressive as in Europe.

Honduras has 280,000 hectares of coffee plantations, mostly small coffee farms under 3.5 hectares, which account for 60% of Honduras's total coffee production.

Honduran Coffee Bean Processing Methods

High-quality Honduran coffee mostly uses washed processing, which preserves the coffee beans' original flavors. Additionally, based on washed processing, barrel-fermented washed processing has been developed. The recently popular Sherry coffee beans use refined washed whiskey Sherry barrel fermentation processing. Freshly picked coffee cherries undergo refined washing, then are placed in Sherry whiskey barrels for low-temperature fermentation for 30-40 days (temperature approximately 15-20°C), followed by shade drying.

Honduran coffee can be divided into six major regions, mainly located in the western and southern Copán, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso regions. Among these, three are major production regions:

Montecillos: The highest elevation region in Honduras, with bright and layered coffee mouthfeel, full of rich fruit and sweet aromas, with citrus notes.

Copán Region: Coffee beans from this region have chocolate flavors, full-bodied texture, and high sweetness.

Agalta: Coffee beans from this region have balanced honey sweetness and acidity, with chocolate notes.

However, the recently popular Sherry coffee beans and Lychee Lan coffee beans do not come from the above six major regions but from Masaguara, a city in the Intibucá province in southwestern Honduras.

Example: FrontStreet Coffee's Honduran Sherry Coffee Beans

Region: Masaguara
Estate: Moca Estate
Elevation: 1500-1700m
Varieties: Caturra, Catuai, Pacas
Processing: Refined Washed Whiskey Sherry Barrel Fermentation

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in small circular motions to 125g, segment the pour. Continue pouring to 225g when the water level drops and is about to expose the coffee bed. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

Vanilla and cream aromas upon entry, with citrus and berry acidity, almond and dark chocolate flavors in the middle, maple sweetness in the finish, and vanilla aftertaste. Distinct flavors with smooth texture. Flavors remain relatively stable from hot to cold temperatures, without other off-flavors.

6. Jamaica Blue Mountain (Flavor characteristics: rich and mellow, perfect balance of sweet, sour, and bitter)

Jamaica is an island in the Caribbean Sea. Jamaica's Blue Mountains are the highest mountains in the western Caribbean (elevation 2256m, with coffee only grown below 1700m, above which is protected forest). Blue Mountains are located in the coffee belt at 25 degrees north latitude, with fertile volcanic soil, fresh air, year-round rainfall, high humidity, large day-night temperature differences, regular rainfall, and hazy clouds on the island that keep coffee trees away from direct sunlight.

Jamaican Blue Mountain Coffee Bean Processing Methods

Jamaican Blue Mountain coffee beans mainly use washed processing. This ensures the standard flavor profile of Blue Mountain coffee, but this year everyone has a treat - natural processed Blue Mountain coffee has been successfully produced. This natural processed Blue Mountain coffee represents an unprecedented innovative attempt. The development team went through tremendous hardships, not only needing permission from the Jamaican Ministry of Agriculture to export non-washed processed green beans but also investigating and learning from excellent estates multiple times to adjust processing plans.

Jamaican Blue Mountain Coffee Bean Grading

Coffee from Jamaica's Blue Mountain region has three grades: Blue Mountain Coffee, Jamaica High Mountain Supreme Coffee Beans, and Jamaica Prime Coffee Beans.

Blue Mountain Coffee is further divided into grades. From high to low: Blue Mountain No.1, Blue Mountain No.2, Blue Mountain No.3, and PB (also called peaberries, round beans).

Blue Mountain No.1: 96% of green beans are 17/18 screen size, with defect rate below 2%.

Blue Mountain No.2: 96% of green beans are 16/17 screen size, with defect rate below 2%.

Blue Mountain No.3: 96% of green beans are 15/16 screen size, with defect rate below 2%.

PB: 96% of green beans are PB, with defect rate below 2%.

Example: FrontStreet Coffee's Jamaican Blue Mountain Coffee Beans

Region: Blue Mountains
Estate: Clifton Mountain Estate
Elevation: 1310m
Variety: Typica
Processing: Washed Method

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in circular motions to 125g, segment the pour. Continue pouring to 225g when the water level drops and is about to expose the coffee bed. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

Clean and mild mouthfeel, rich and mellow, with dark chocolate, nuts, cream, and balanced sweet, sour, and bitter notes.

7. Guatemala (Flavor characteristics: rich fruit aroma, balanced sweet and sour)

Although Guatemala has a small land area, it is uniquely blessed with mountains and seas, possessing tropical rainforests, volcanic geology, highland valleys, and varied microclimates. These multiple geographical environmental factors have created Guatemala's unique coffee flavors.

Guatemala has high average elevation, with coffee growing regions distributed above 1500m elevation, making it easy to produce extremely hard beans, with a high percentage of specialty-grade coffee, primarily growing Bourbon, Typica, Caturra, and Catuai coffee beans.

Guatemalan Coffee Bean Processing Methods

Guatemalan coffee beans mainly use washed processing, supplemented by natural processing. Washed processing ensures the fruity flavors of Guatemalan coffee beans, while natural processing enhances their richness and complexity on this foundation.

Guatemalan Production Regions

Guatemala is divided into eight production regions: five volcanic regions and three non-volcanic regions, namely Antigua, Traditional Atitlán, Cobán Rainforest, Nuevo Oriente, San Marcos Volcano, Acatenango Valley, Huehuetenango Highland, and Fraijanes Plateau.

Even within the same region, flavors may not be identical. For example, in the Huehuetenango Highlands, crossing over a mountain ridge can immediately result in significant changes in coffee flavor. Combined with increasingly diverse varieties and processing methods, coffee flavors present a flourishing diversity.

Non-Volcanic Regions:

Huehuetenango Highland Region: Among Guatemala's three non-volcanic coffee regions, this has the driest climate and highest elevation. Coffee bean flavor characteristics: high acidity, bitter and aromatic, with wine aftertaste, excellent mouthfeel.

Cobán Rainforest Region: The most significant feature of this area is the rainforest, with two seasons annually - a major rainy season and a minor rainy season. The tropical rainforest brings high humidity and abundant nutrients. The most prominent coffee flavor characteristic is relatively strong fruit aromas, closely related to the local high humidity.

Nuevo Oriente Region: Located in the easternmost part of Guatemala, coffee cultivation started latest here, once being Guatemala's most remote and poorest region. Rainy and foggy characteristics make it somewhat similar to the Cobán Rainforest, but with slightly less humidity and rainfall. The soil is rich in minerals with balanced nutrition. Coffee bean flavor characteristics: balanced mouthfeel, full body, with chocolate notes, but fruity acidity is the lowest among Guatemala's eight regions. Chocolate aroma is Nuevo Oriente's main characteristic.

Volcanic Regions:

Antigua Region: One of Guatemala's most famous coffee production regions, with the highest frequency of awards, crowned with the name "Classic." The main characteristic of this region is rich volcanic soil, low humidity, abundant sunlight, and large day-night temperature differences. This region is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Fuego is one of Guatemala's three most active volcanoes. Due to frequent local volcanic activity, volcanic pumice can maintain humidity, providing continuous volcanic ash and minerals to the region's soil, overcoming Antigua's disadvantage of low rainfall and creating the local coffee's perfectly balanced sweet, sour, bitter, and aromatic flavor characteristics.

Acatenango Valley Region: Elevation up to 2000 meters, with dense shade and unique ecology. Nearby volcanic eruptions continuously enrich the soil with various fertile minerals, becoming the region's best natural fertilizer. Coffee processing mainly uses traditional family methods. Coffee bean flavor characteristics: similar to Antigua but with slightly lower fruit acidity, prominent dry and wet aromas, full body, clean aftertaste, and refreshing aroma.

Traditional Atitlán Region: Among the five volcanic regions, its soil has the most abundant organic components. The region has accumulated excellent cultivation and processing techniques over time. 90% of coffee is grown on the steep volcanic slopes of Lake Atitlán, at elevations between approximately 1300-2000 meters. Coffee bean flavor characteristics: moderate acidity, bright orange peel aroma, excellent body.

Fraijanes Plateau Region: Volcanic region with high elevation and rich minerals in the soil. Coffee bean flavors lean toward balance but have more unique aromas and flavors compared to Antigua.

Example: FrontStreet Coffee's Antigua Flower Goddess Coffee Beans

Region: Antigua
Estate: La Minita Estate
Elevation: 1850m
Varieties: Bourbon, Caturra, Catuai
Processing: Washed Processing

FrontStreet Coffee Brewing Suggestions

Brewing parameters: Use Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Using segmented extraction, bloom with 30g of water for 30 seconds. When pouring in small circular motions to 125g, segment the pour. Continue pouring to 225g and stop. (Timing starts from the bloom) Extraction time is 2 minutes.

Flavor Description

Relatively prominent citrus acidity, rich floral aromas, pleasant sweetness, medium body, with slight caramel notes in the finish, overall balanced and clean with smooth texture.

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