[When I'm alone. I like to calm down and have a drink☕. It can't be better] 💕This time, taking advantage of Nespresso's event to send cups, I bought 15 more coffee capsules. Great value! ! The quality of the cup is also super good. Next time I will dry it alone. 💕It has released 5 new coffee series. Really good looks! I bought all five of them. After I bought it, I really found the beauty of the [Master's Ingenuity] series of coffee! Capsule coffee with both beauty and strength👍🏻 The following is a brief introduction to the official website: 1️⃣Nicaraguan coffee farmers chose the most difficult one - [Black Honey Processing], because this method can fully transform the pulp essence into the coffee beans. 100% pectin remains on the beans, and due to the high viscosity of the beans, frequent turning and mixing is required to prevent the beans from clumping. The constant pursuit of perfection by coffee farmers has led to this gratifying result - sweet and harmonious Nicaraguan coffee [glutton]~ 2️⃣ Every year from June to September is the busiest day for Indian coffee farmers. The hand-picked coffee berries are screened, dried, hulled, and then sent to the coastline warehouse to wait for the baptism of the monsoon. For a full 3 months, the coffee beans need to be constantly turned to avoid spoilage and to keep them looking good. The process is by no means easy. The unique spicy flavor of Indian coffee is the result of time and the persistence of coffee farmers [Like]~ 3️⃣Have you tasted the adventurous taste of Colombian coffee? If the coffee berries are picked too late, the coffee will have a fermented taste and the entire harvest will be wasted. Between "just late picking" and "overripe picking", the fermentation time is only a few days. This requires coffee farmers to observe the maturity of coffee fruits all the time and manually pick the fruits that are just ripe. , this is repeated several times to complete the picking of all the coffee berries. [Late Harvest Method] Although it is risky, Colombian coffee farmers use fruity Colombian coffee to prove that this is a worthwhile attempt~ 4️⃣Have you tasted the heritage taste from Ethiopian coffee? Many traditional crafts are slowly moving towards the edge of being changed by the times, and Ethiopians, in pursuit of the original flavor of coffee, are not afraid of tediousness, and the oldest coffee processing technology, the sun drying method, is still used today. To ensure the berries are fully dried, farmers need to turn the beans by hand or with a rake every hour over a 4-week period. Bright Ethiopian coffee is the best reward for this heritage spirit [thinking]~ 5️⃣Have you tasted the taste that is not afraid of difficulties in Indonesian coffee? Arabica saplings were introduced to Indonesia by the Dutch in the 17th century, and a coffee rust disease in the 19th century wiped out almost all the coffee trees. Local coffee farmers do their best to keep some of the coffee saplings, which grow tenaciously and bear fruit. However, in the humid climate, the ripe coffee berries are facing the threat of rot, and the wise Sumatran people came up with the "wet planing method" to solve this problem. Only if you are not afraid of suffering, can you get such a rich flavor of Indonesian coffee [Applause]~