- Grade: Grade2
- Altitude: 1200-1900 metre
- Roast levels: Medium Roast
- Varietyt: Bourbon, Typica, Caturra etc.
- Beans size: S14 mm. up
- Origin: Peru
- Process: Washed
- How to brew:
**Niche Coffee Roaster is made to order. Our roasting on Wednesday of the week and send to your on next day by Kerry Express.
Comprises current crop beans. Coffee of altitude. fresh smell and homogeneous color. Good cup quality. However, does not satisfy all flavor requirements of a grade I coffee. Absence of marked characteristics, unable to characterize blends.
Coffee should be exempt of any living plague (insects of fungi). The determination of tolerance levels for insect-related damages on coffee beans will be circumscribed to the specifications established in explicit contracts, and if the latter are nonexistent then, the FDA tolerance specifications will be adopted while the national maximum limits are established.
- Good acidity. Absolutely free of ferment or of any other undesirable flavor including woody notes. Medium body required.
How to brew
Brewing ratio for 1 cup
•Use roasted whole bean for about 10 g. (1 full table spoon) and grind the coffee bean.
•After grinding the coffee, put them into a container with filter such as French press, Drip filter or Espresso machine.
•Boil hot water at 95 degree and pour into the ground coffee with about 120-150 cc.
•Each brewing equipment takes up to 4 minute to brew the good coffee.
The Coffee Bean Roasting Company Limited is paying attention to select all the beans delicately and we produce our roasted bean under high standard of GMP, Thai FDA and HALAL. Our customers surely trust our food hygiene grade.
|Diagram Means Aftertaste|
|Aroma – The way of coffee smells could possibly be nutty, fruity, chocolaty or others. These aromas would be related to the coffee’s flavor.|
|Acidity – It is not only the sour but also the bright taste could feel about the cup of coffee. Acidity also means a range of flavor; citrus, cherries or berries which you can taste from your cup.|
|Bitterness – Another factor of bitter characteristic could be from the level of roasting. In addition, the roaster wants to present the strong taste, the longer time and high temperature techniques are applied with the roast levels.|
|Body – In term of body, it expresses the richness or heaviness when the coffee is touched the tongue.|
|Aftertaste – Aftertaste is about finishing a cup and still remains some aroma or flavors in your mouth. The range of aftertaste may feel balance and smooth, which it depends on the bean’s source and the roasting level.|