The secret of flovor

There are hundreds of compounds in the coffee beans each of which determines the smell, taste, shape, effect, acidity, density, viscosity and post-flavored coffee

And the pleasure can not only be reduced to the Arabica, Robusta, or Liberica types, because it's a matter of taste, but from planting to serving

Genetic traits, combined with an abundance of natural intake, will complete the growth of the plant, which ultimately on the perfection of fruit ripening

Following the appropriate post-harvest process, this innate character can be strengthened to the maximum extent. Looking for the peak of what God has provided

According to experts, the process of penyangraian coffee beans itself open about 750 more flavors. The secret begins here, the process of coffee majors is on the technique penyangraian

While the brewing technique just dissolves everything that has been done before. Removing existing ones, such as the conclusions of all the above introductions

If coffee beans can not lie, so our lives will be according to our choices. For all that God created is good, our choices are decisive

Our task is not to question our innate, but to maximize it, to seek the culmination of our strengths, then to make it a capital for obedience

Just like coffee, our 'flavors' now depend on what we chose in the past. And how we enjoy our lives today depends on it all

All of us like coffee, subject to sunatullah. If we go through each part in the best way, then we are preparing for the ultimate enjoyment

While drinking while thinking and then share the opportunity of knowledge and rich flavors that are served