China News Service, October 31 (Reporter Chen Jing) Liang Liwei, CEO of the East Timor National Pavilion Coffee Industry Center, told reporters on the 31st that at the CIIE, he will bring Mao Shi coffee, Blue Mountain coffee, etc. to the "Clover ".
Blue Mountain Coffee at East Timor National Pavilion Coffee Industry Center.
Chen Jing
The CIIE is not only a trade of goods and services, but also a platform for the exchange of culture and ideas.
East Timor’s coffee industry is one of its export pillar industries, accounting for 90% of the country’s total export trade. It has the world’s top organic wild coffee beans and the world’s only humanitarian collection of wild civet cat feces coffee.
It is reported that the East Timor National Pavilion Coffee Industry Center has officially settled in the Dinghan International Coffee Center founded by Liang Liwei.
Liang Liwei introduced civet cat feces coffee to reporters.
Chen Jing
Chinese people have believed that plant growth is made by absorbing the essence of heaven and earth; Liang Liwei said, coffee is the same, from the germination, growth, and fruiting of a seed to picking, processing, roasting, and extraction, until it reaches people’s mouth and produces silky back Gan, all of this is the crystallization of people's hard work and human wisdom.
The coffee expert said that making good coffee is not only about craftsmanship, but also about feelings. It is the awe of nature and the love of the world.
The reporter watched the coffee beans before roasting.
Chen Jing
At the CIIE Imported Coffee Tasting Conference, Liang Liwei told everyone how to identify coffee beans, how to adjust the best grinding degree with a machine, and why cat feces coffee is so "precious".
Nowadays, many neighborhoods in Shanghai have Internet celebrity coffee shops, waiting in line for coffee to become a street scene.
In this regard, Liang Liwei said that for the increasing demand for coffee consumption, the coffee shop employees are also required to efficiently complete standardized and continuous operations.
He believes that a qualified person in the coffee industry must have the spirit of craftsmanship, be able to identify high-quality coffee beans, and have certain knowledge and standards.
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