Region: Yunnan Puer
Variety: Caturra, Castillo
Process: Brandy Honey Process
Altitude: 1500-1700M
Roasting level: Medium
Tasting note:  Brandy, Plum, Pu’er tea
 
Brewing Reference 
Weight:
Espresso · 18.5 - 19Grams                      
Drip coffee  · 15Grams
Brewing Temp.
Espresso ·91 to 92℃   ·
Drip coffee   · 92 to 94℃ 
Extraction time: 
Espresso : 21 to 25s    
Drip coffee (mins): 2:15 to 2:30 
Optimal Volume: 
Espresso in 36 to 40ml  ·
Drip coffee in 220 to 260ml                
 
Roasted in Hong Kong