Эквадор

Эквадор

Coffees from Ecuador are medium-bodied, fairly acidy, and predictable flavor. Ecuadorian coffee typifies Central and South American coffees.

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The pale brown foam that covers the surface of a well-brewed cup of espresso and helps to retain the coffee's intensity.

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Adding an extra shot of espresso to a drink that ordinarily only comes with one shot.

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A coffee processing method that involves removing the husk or fruit after the coffee berries have been dried, also known as the Natural method. The result is often inferior to ...

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банан

The world's most popular fruit. The most common U.S. variety is the yellow Cavendish. They are picked green and develop better flavor when ripened off ...