Barista Learning and training Foundation 1

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The origin of the change of the name of COFFEE (coffee)

Coffee was introduced into the Arab world, and Yemen was the first stop. At that time, Arabs called coffee qahwa, which means good wine. Today's coffee is pronounced from this. The Turks changed qahwa into Turkish pronounced kahwe, the Venetians changed kahwe into Italian caffee, and finally the British replaced a with o to become what is now known as coffee.

The origin of the change of the name of COFFEE (coffee)

The origin of coffee

The legend of coffee.

1. The Story of the Shepherd

2. The legend of chief Omar

1. The Story of the Shepherd

One day on the Ethiopian plateau in the sixth century AD, Caldi found his sheep excited and alive while grazing. He looked closely and found that the sheep had eaten the red fruit of unknown plants on the mountain. As a result, he took off a few and tasted them, feeling sour and sweet and delicious, and soon all his tiredness disappeared, light and smooth. After that, Caldy ate red fruit with the sheep and played with the sheep every day. One day, when the elder of the nearby temple passed by, Caldi told him that the red fruit had a magical effect, and the elder boiled water with the red fruit and drank it at night, thus achieving the effect of preventing drowsiness. Since then, believers will drink the hot fruit juice "qahwa" boiled with red fruit before worship at night. Kawa, which means "wine" in Arabic, was later borrowed to refer to coffee as a homonym.

2. The legend of chief Omar

Shack? Omar, a respected chief in Mocha, was exiled to Vasaba by his people in 1258 for crimes. One day, when he was walking on the mountain exhausted, he suddenly found a special tree. After pecking at the fruit of the tree, the bird made a very sweet cry. As a result, the chief boiled the fruit in water, unexpectedly emitting an extremely rich and attractive fragrance, and became full of energy after drinking it. Later, the chief Omar collected many of these magical fruits, and when someone got sick, he boiled the fruit into soup for the patients to drink and refreshed them. As Sheikh Omar did good everywhere, he was gradually forgiven by his people and eventually pardoned. Once again respected, Omar returned to Mocha, where the tribe was located, and was revered as a saint for discovering this fruit. It is said that this magical cure is coffee.

The Story of the Shepherd

The birthplace of coffee

Although coffee was found in the Middle East, coffee trees first originated in Africa, a region now belonging to Ethiopia, called Kaffa, from which coffee spread to Yemen, Arabian Peninsula and Egypt, where coffee developed rapidly and soon became popular in people's daily lives. By the 16th century, early merchants had sold coffee in Europe, thus introducing coffee as a new drink into Western customs and life. The vast majority of coffee exported to the European market comes from Alexandria and Smyrna, but with growing demand and high tariffs imposed by import and export ports, as well as increased knowledge of coffee planting, dealers and scientists are experimenting with transplanting coffee to other countries. The Dutch planted coffee trees in their overseas colonies (Batavia and Java), and the French in Martinique (in Latin America) in 1723, and then in the Antilles. Later, the British, Spaniards and Portuguese began to invade the tropical coffee-growing areas of Asia and America.

The origin of the change of the name of COFFEE (coffee)

Coffee was introduced into the Arab world, and Yemen was the first stop. At that time, Arabs called coffee qahwa, which means good wine. Today's coffee is pronounced from this. The Turks changed qahwa into Turkish pronounced kahwe, the Venetians changed kahwe into Italian caffee, and finally the British replaced a with o to become what is now known as coffee.

History of coffee spread

1723, Frenchman Gabriel? Mathieu? De? GabrieMathieu De clieu brings coffee saplings to Martinique.

In 1727, the first plantation in South America, Pala, Brazil, was established. And then cultivated near Rio de Janeiro.

The legendary Jamaican Blue Mountain Coffee began to grow in the Blue Mountains after coffee was introduced to Jamaica by the British in 1730.

From 1750 to 1760, coffee was grown in Guatemala.

In 1779, coffee was introduced into Costa Rica from Cuba.

Coffee was first grown in Mexico in 1790.

In 1825, coffee seeds from Rio de Janeiro were brought to the Hawaiian island and became the later famous Hawaiian Kona coffee.

In 1878, the British landed coffee in Africa and set up a coffee planting park in Kenya.

In 1887, the French established a plantation in Vietnam with coffee saplings.

In 1896, coffee began to land in Queensland, Australia.

History of coffee spread

Coffee in China

In 1892, Tian Deneng, a French missionary, came to the village of Zhukula in Yunnan Province to preach and planted a coffee seedling brought from France. Since then, the first coffee tree in China has taken root in Zhukula village. So far, there are still 24 century-old coffee trees in the village. The variety of Zhukula can be traced back to the small-grained bourbon pickup in Ethiopia, which is of extraordinary quality and extremely rare.

Today, Zhukula and beautiful Yunnan support 99% of China's coffee supply. The source of Chinese coffee is well-deserved. Zhu Kula, the source of the source. As the most important coffee business card in Yunnan, it is the unique queen who comes out of this coffee kingdom.

One hundred years, from the coordinates of Chinese coffee to the world famous coffee species Zhu Kula, he has hidden his merit and fame for more than a hundred years. When it met Wan Xuejun, chairman of Binchuan Plateau Organic Agriculture Development Co., Ltd., the world was fortunate to know Zhu Kula, a "nobleman who has been sleeping for a hundred years."

Coffee tree

The coffee tree is an evergreen cotyledon plant native to Ethiopia and belongs to the Coffee genus of the Rubiaceae family in botany, with a height of up to 10 meters, while artificial growers are only two to four meters tall due to pruning. Coffee will probably seed in three to four years, and the yield will decrease after 20 to 25 years, but some coffee trees will still bear fruit after a hundred years of life. The branches of the coffee tree grow opposite and grow horizontally or drooping, while the leaves of the coffee tree are opposite on the short-diameter branches. The leaves of the two main species, Coffee Arabica and Coffee Robusta, are about 15 cm long. Robasda's leaves are long, soft-oval or pointed, and bright green in color. Liberian species are rarely circulated in the market because of their poor flavor and resistance to leaf rust.

Three major coffee tree species

Arabica

Pollination method: self-pollination

Root system: deeper

Temperature requirement: 18 ~ 22 °C

Rainfall requirements: 1400~2200mm

Altitude requirements: 800m to 2500m

Caffeine content: 0.8%-1.4%

The planting area is extensive, accounting for about 70%

The bitter taste is low, the aroma is pleasant, delicate and soft.

Disease resistance: weak

Small granule bean seed, the shape is flat and oval, the smell is fragrant, fragrant and delicate, the sour taste is pleasant, the texture is smooth, less bitter taste.

Arabica coffee beans account for about 70% of the world's production, and it has excellent aroma and flavor, making it the only coffee variety of native species that can be drunk directly. However, Arabica species have higher requirements for environment and planting, and their intolerance to drought, frost, diseases and insect pests, especially leaf rust (the plague of coffee) will lead to the failure of coffee plantations in a large area. Sri Lanka was once a world-famous coffee producing area, and at the end of the 19th century, due to the destruction of coffee farms across the country due to leaf rust, Sri Lanka switched to black tea. The main producing areas of Arabica species are Central America, South America, Africa (mainly in Ethiopia, Kenya and other East African countries), Asia (mainly in Indonesia, Vietnam and other Southeast Asian countries) and Hawaii in the United States. Coffee trees grown in Arabica are suitable for colder tropical high-altitude areas. Especially like to grow on steep hillsides, especially the terrain with large temperature difference between day and night, suitable sunshine and shade, and prone to morning fog can grow high-quality Arabica beans. Rich volcanic soil with enough moisture and moisture and rich in organic matter is an excellent environment for growing coffee. The main producing areas of coffee are mainly concentrated in tropical countries between Tropic of Cancer and Tropic of Cancer, in which the quality of coffee in the north of the equator is better than that in the south of the equator.

Arabica coffee beans are grown on steep slopes, are not easy to be harvested mechanically, are mainly picked manually, and the transportation is inconvenient, so the price of Arabica beans is significantly higher than that of Robusta beans.

Robusta

Pollination method: cross-pollination

Root system: shallow

Temperature requirement: 22 ~ 28 °C

Rainfall requirements: 2000~2500mm

Altitude requirement: 0mm 700m

Caffeine content: 1.7% to 4.0%

Planting in a few countries and regions, accounting for 25%

High bitterness, good consistency and vulgar flavor

Disease resistance: strong

The Robusta species is a leaf rust resistant variety found in the African Congo. It grows in hot and humid areas and is widely cultivated in lowlands and plains below 1000 meters above sea level. Robusta beans have a unique "fragrance" and bitter taste. A cup of coffee made of Arabica and Robusta beans, as long as the proportion of robusta beans is more than 3%, then the whole cup of coffee will be robusta flavor. Its style is so bright and strong that almost no one drinks 100% robusta coffee. Robusta beans are mainly used for the formulation of beans when used directly, and Luodou is more used for instant coffee, bottled coffee beverages, raw materials for food industry and so on. The caffeine content of robusta beans is about 2-3 times that of Arabica. Robusta beans are mainly planted in lowlands and plains below 1000 meters above sea level, with fast growth, strong resistance to diseases, pests and disasters, and can also be planted on barren land, so their aroma and taste are much lower than those of Arabica species. The main producers of Robbosa beans are Indonesia, Vietnam, Brazil and other countries.

Because of its high yield, Robusta beans can be picked mechanically in lowlands and plains, and they have a great advantage over Arabica beans in price, so they are widely used in commercial beans. Because Robusta beans are rich in oil, Italy, the hometown of espresso, has a very high proportion of Robusta beans, and some manufacturers or stores of Italian beans can use Robusta beans in the range of 30-60%. It is important to note that not all Arabica beans are good beans, and not all Robota beans are bad. In recent years, Uganda, the hometown of Robstadou beans, has also developed boutique Robusta beans.

The flavor of Robusta beans is mediocre and pungent, the sour taste is not obvious, and the bitter taste is heavy. Unbaked Luodou smells like raw peanuts, the taste after baking is close to the taste of wheat tea, and deep baking shows the smell of rubber (also known as the smell of burning tires), so flavors are usually added to instant or bottled coffee drinks.

The characteristics of three kinds of coffee

Coffee production belt

Coffee trees grow in tropical or subtropical agricultural gardens centered around the equator and called coffee belts. Most of the coffee production is between the Tropic of Cancer, 25 degrees north of the tropical or subtropical equator and 30 degrees south of the equator. An area with an annual average temperature of 16-25 degrees Celsius, no Frosts Descent and rainfall of 1600-2000 mm. At present, coffee is mainly produced in more than 70 countries, most of which are located at an altitude of 300,400m. Coffee trees are sometimes planted on highlands at an altitude of 2000-2500 meters, but those planted on hillsides above 1500 meters above sea level are of better quality. In addition, growing coffee also requires daylight and proper shade, which is most suitable for planting on fertile soil or volcanic ash soil. Therefore, the origin of coffee is widely distributed in more than 60 countries in South America, Central America, the West Indies, Asia, Africa, Arabia, the South Pacific and Oceania.

Coffee production belt

Planting area

Africa

Flavor characteristics: charming acidity

A paradise for coffee scholars

Humans and the birthplace of Arabica coffee

Thousands of undefined wild species in Ethiopia

More genetic diversity = greater likelihood

Tibica, Rosa, Bourbon, SL-28, SL-34.

As the birthplace of coffee, African coffee plays an important role in the whole coffee industry.

Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.

Federal Democratic Republic of Ethiopia; Republic of Kenya

United Republic of Tanzania / Republic of Rwanda

Republic of C ô te d'Ivoire | Republic of Uganda

Republic of Burundi / Republic of Cameroon

Central and South America

Characteristics of taste: balanced, moderate acidity and mellow taste

Central and South America is the largest coffee producing area in the world, and there are countless boutique coffee here.

In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica. The overall flavor of Latin American coffee is famous for its balance, and all the flavors in the coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee, good processing also makes its beans larger and more uniform than African coffee, and the defect rate is lower.

Bourbon. Rosy summer. Kaddura . Kaduai. Blue Mountain.

Federative Republic of Brazil | Republic of Colombia | Republic of Ecuador

Republic of Peru | Bolivia (Plurinational State of)

United States of America | Republic of Guatemala | United States of Mexico

Republic of Honduras | Republic of El Salvador | Republic of Nicaragua

Republic of Costa Rica | Republic of Panama | Jamaica

Asia

Characteristics of taste: deep flavor and strong taste

When it comes to Asian coffee, the first impression of coffee lovers is often calm and calm. It is precisely because of the heavy nature of Asian coffee that it is very suitable to be used as a base when making Italian coffee. The raw coffee beans in Asia are generally processed by wet or semi-wet process. most of the raw beans are uniform, but the color of the beans treated by semi-wet method is darker. Asian coffee is generally characterized by thick flavor, strong sweetness and round taste, but slightly flat aroma and brightness.

Indonesian coffee, Vietnamese coffee. Yunnan coffee

Is there a Robusta?

People's Republic of China | Republic of Indonesia

Socialist Republic of Vietnam / Republic of India

Kingdom of Thailand / Republic of Yemen

Major coffee producing countries in the world

African producing area

Major countries in African producing areas

1. Ethiopia:

Annual output: 396000 tons

The oldest coffee consumer. The birthplace of Arabica species, 20% of the population

Coffee is the industry, coffee exports account for 60%, and the annual output is 28-330000 tons, accounting for 15% of the world output. Main producing areas: Yirgacheffe, Harald, Djimmah, Sidamo, Lekempti

①, Yega Xuefei (Yirgacheffe)

Planting conditions: 1700mi 2000m above sea level

Grade division: G1 ↑, G1, G1, G2, G3, G4, G5.

Treatment method: washing mainly, insolation

Cooking temperature: 88, ℃ 90, 90, ℃, 92

Baking degree: light baked (cinnamon)

Palate: Jasmine, sweet, sour, delicate and mellow thickness

Baking method: shallow baking

Flavor: with unique sweet aromas of lemon, flowers and honey, soft

And the fruit acidity and citrus taste, taste fresh and bright. Rich Mo

The fragrance of Lihua and the sweet aromas of peaches, almonds and tea.

Appearance characteristics of raw beans: smaller, slender, smoother, less silver skin

The middle line has more silver skin, which looks like a small ant from a distance.

Kenya Coffee (Kenya)

Annual output: 45000 tons

Located in Africa: the world's top coffee bean producer, known as one of the industry's favorite products.

Flavor: aromatic, full-bodied, with fruit flavor, balanced acidity, rich and perfect taste.

Planting altitude: 1500mi 2100m, harvest twice a year (July, October-November)

Annual output is about 1.6 million bags. 650 jin / ha yield

Grade division: according to the size, shape and weight of particles to be divided into round beans

(bean-shaped berry coffee) PB--- is bright, delicious and slightly alcoholic with aromas of AA++, AA+, AA, AB, C, T, TT, ML, MH

Taste characteristics: fruity (citrus), sweet, sour (grapefruit, grape)

Baking method: medium baking

Appearance characteristics of raw beans:

Because of the higher altitude, the beans are hard and round in shape.

three。 Tanzania (tanzania)-Kilimanjaro

Place of origin: the main places of production are Mr. Kilimanjaro and Mt. Meru) area.

Flavor: good quality, rich aroma, outstanding sour taste

The unique cocoa aroma in the coffee has a strong mellow degree. Suitable for blending mixed coffee.

Planting altitude: more than 5000 meters, Kilimanjaro AA is the highest grade of coffee beans

Taste characteristics: strong sour taste and sweet aroma

Baking: medium and deep baking. After moderate baking, it will give off sweet taste and light sour taste.

Deep baking will produce a soft bitter taste, suitable for blending.

Treatment method: sun treatment

Appearance characteristics of raw beans:

The bean shape is short and round, full, dense and easy to identify.

4. Uganda (Uganda)

Planting: Robusta species, 6%, 15% are Arabica species, and it is also the place where Robusta species were first found.

In recent years, we have mainly studied the cultivation of organic coffee. The second largest coffee grower in Africa.

Main producing areas: famous producing areas are Bugisu and Elgon (Ruwensori).

Flavor: thick, bitter, sweet, low acid, very low fat

Planting altitude: 1000 mi 1200 meters, mild climate.

Palate characteristics: grassy aroma and light caramel sweetness

Treatment method: water washing is the main treatment.

Appearance characteristics of raw beans: large particles, long shape, high moisture content, light green, easy to distinguish

American region

South American producing area

I. Brazil (Brazils)

The world's largest coffee producer and exporter, known as the "coffee kingdom". The annual output exceeds 30 million bags (60 kg each) and coffee is produced in 17 states. Coffee was produced in 1727.

Main producing areas: Parana, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state accounting for 50 per cent of total production. (there are many kinds, mainly named after the state and the port of export

Flavor: sour, sweet and bitter are neutral with moderate concentration and moderate sour taste

Planting altitude: about 600 to 1000 meters

Taste characteristics: mediocre taste, insipid taste, low acidity, moderate mellow

It has a hint of sweetness and is often used to mix beans or make instant coffee.

Baking method: medium baking

Treatment method: half-sun method

Recommended coffee beans: Brazilian yellow bourbon

Best producing area: northern coastal areas (with typical iodine smell)

Representative Coffee: Santos Coffee (Santos) (descended from the Arabica species of the 18th century Bourbon)

Appearance characteristics of raw beans: small and short bean shape, soft bean quality, low moisture content, easy to distinguish.

II. Colombia (Colombia)

Annual output: 660000 tons

Planting: Arabica species, the planting area has reached 1.07 million hectares, there are about 302000 coffee plantations in the country. Colombia is more concerned with developing products and promoting production. Coffee is mainly cultivated in the Andes because of its superior geographical and climatic conditions, which makes Colombian coffee good in quality and delicious and famous all over the world.

Main producing areas: famous producing areas are Medellin, Armenia (Armenia) and Manisales (Manizales).

Flavor: thick, bitter, sweet, low acid, very low fat

Planting altitude: 1300 ℃ 2000 meters, perennial mild climate about 18 ℃, stable rainfall (2000-3000ml/ year), humid air, special growth environment so that it can harvest coffee regardless of four seasons.

Taste characteristics: full granules, rich nutrition, moderate acidity, good balance, rich aroma, soft and smooth taste

Treatment method: water washing is the main treatment.

Classification: Columbia beans take SUPERMO as the highest grade, followed by EXCELSO (18cm 64 inches in diameter) and more than 18 beans can be included in the selection of coffee.

Raw bean appearance characteristics: the new bean is dark green, the appearance is perfect, the bean is slightly curved.

Around Central America and the Caribbean

three。 Jamaica (Jamaica)-Blue Mountain Coffee

Blue Mountain Coffee is the best coffee in the world, named after the Blue Mountains surrounded by the Caribbean Sea. And the output is less. The sour, sweet and bitter tastes are very harmonious and have excellent flavor and aroma.

Geographical environment: the Blue Mountains are located in the eastern part of the island of Jamaica. The highest peak is 2256 meters above sea level. It is the highest peak in the Caribbean. It is located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round. (the average precipitation is 1980 mm, the temperature is about 27 degrees). The suitable climate has created the world-famous Jamaican Blue Mountain Coffee. It is also the highest price of coffee in the world.

Grade: from top to bottom, Blue Mountain Coffee (BM), Blue Mountain No. 1, Blue Mountain No. 2, Gaoshan No. 1, Gaoshan No. 2, Jamaica Coffee. Acreage: 600ha-Blue Mountain Coffee; 1200-Alpine Coffee and Jamaican Coffee production: only 40, 000 bags per year, a far cry from Brazil, the world's largest producer and marketer (51 million bags per year). Packaging: unlike other coffees, Blue Mountain Coffee is not packed in cloth bags at 60 kg / bag, but is packed in wooden barrels at the standard of 70 kg / barrel.

Taste: full-bodied and mellow, the sweet, sour and bitter taste of coffee is perfect, slightly bitter, harmonious taste, excellent flavor, slightly moderate and perfect sour taste, suitable for individual coffee.

Flavor: the aroma is very full-bodied, with persistent fruit flavors. Appearance characteristics of raw beans: coffee beans are full in shape, slightly larger than ordinary beans. Raw beans are dark green and smooth in appearance. Beans are larger than ordinary beans and slightly oblate.

In 1969, Japan began to invest in Jamaican coffee, gaining the right of preemption and taking 90% of the annual production. The rest of the world must bid for the remaining 10%.

Panama-Rosa Coffee

Annual output: 6000 tons

Planting: discovered in the rose forests of Ethiopia in 1931, introduced to Uganda and Tanzania in 1936, introduced to Costa Rica in 1953, and started growing rose coffee in Panama in 1970.

Main origin: [Panamanian Emerald Manor-Esmeralda Manor] Boquet, Bolkambaru Coffee (Cafe Volcan Baru), Geisha Esmeralda Farm

The brilliant experience of Esmeralda Farm:

① Panama's highest grade coffee ranked first for four consecutive years in 2004, 2005, 2006 and 2007.

② SCAA ranked No. 1 in the World Coffee Cup Test for three consecutive years in 2005, 2006 and 2007.

The coffee quality cup test of ③ tropical rain forest conservation group ranked first in 2004, 2006 and 2007.

Latin American countries such as Rosa of Guatemala and Colombia

Flavor: floral, strong sweetness, fruit flavor (grass, peach, berry, caramel, chocolate)

Planting altitude: 1500-1650 meters above sea level.

Features: slender particles, curved middle line, rich flower fragrance.

Guatemala (Guatemala)-Antigua / Vivetna fruit

Annual output: 186000 tons

Main producing areas: Antigua, Huehuetenango, Lake Atitl á n, Coban á n, Frijanes, San Marcos

Characteristics of producing area: altitude: 1400-1700m

Average temperature: 19: 22 ℃

Average rainfall: 800ml to 1200ml

The humidity is kept around 65%.

Palate: sour, sweet and mellow texture is perfectly coordinated, full-bodied, rich on the palate, with tobacco flavor. Taste smooth, mellow slightly charcoal burning taste, unique charcoal burning incense, Antigua coffee is also known as "cigarette coffee".

Growth characteristics: the higher the altitude, the slower the bean production, the tighter the structure, and the more mellow the taste.

Flavor: lively aroma, bright acidity, wonderful fruity, neat, clear, sweet flavor raw bean characteristics: full particles, delicious taste, balanced acidity

Six: El Salvador

Planting terrain: the topography is mainly mountainous and plateau, with many volcanoes. Santa Ana active volcano is 2385 meters above sea level, which is the highest peak in the country.

Main origin: Pipil-the best brand, Pacamara

Representative coffee: hot spring coffee-use hot spring water rich in minerals to process raw coffee beans.

Classification: according to altitude: SHB (strictlyhighgrown) = highland, HEC (highgrowncentral) = mid-highland, CS (centralstandard) = lowland

Flavor: balanced taste, good texture, special and supple sour taste and sweet, nutty flavor,

Recommended baking degree: moderate to deep, with multiple uses

Treatment method: washing-natural drying

Top quality beans: El Salvador SHB

Flavor: sour, bitter and sweet are mild and moderate.

7: Costa Rica

Annual output: 702,000 tons

Cultivation: Introduced to Costa Rica in 1808, yields up to 1700 kg/ha, coffee trees up to 400 million, coffee

Coffee exports account for 25 per cent of the country's total exports. Cultivated varieties: Arabica, suitable for blending blended coffee

Origin: Dota, Indio, Tarrazu, Tres Rios

Coffee: Tarrazu

Coffee Flavor Features: Premium Costa Rican coffee is known as "extra hard beans" and is suitable for medium and heavy roasts.

Extra hard coffee beans have a strong acidity and attractive aroma. It grows at altitudes above 1500 meters.

Long, plenty of rain. Costa Rican SHG coffee is usually full in grains, clear in flavor, and acidic.

Bright, consistency is also ideal, has a strong flavor.

Treatment method: washing method, honey treatment (high sweetness)

Palate characteristics: SHB (extra hard beans) Dry vanilla beans: nutty, hazelnut, roasted peanut flavor; wet aroma: honey, nuts,

Flower fragrance is dominant. It has a slight lemon, nutty taste on the palate, creamy taste on the drink, and almond taste on deep baking.

Eight. Kona, Hawaii

Kona coffee, Arabica variety, beautiful appearance, bean shape is even, taste clear, medium alcohol, with a slight acidity, while having a strong aroma, long finish. Kona coffee is divided into four grades: Extra Fancy, Fancy, Prime and Gr.No.1. Due to low yields and high production costs, Kona prices are catching up with Jamaica Blue Mountain in the market and good Kona beans are becoming increasingly difficult to obtain in the face of increasing demand for fine coffee.

The excellent quality of Kona coffee is due to its geographical location and climate. Coffee trees grow on the slopes of volcanoes and the ash soil is fertile. The weather was good, the morning sunlight passing gently through the steamy air; in the afternoon the mountains became wetter and foggy, the clouds surging in the air acting as natural umbrellas for the coffee trees; and at night it became clear and cool, but frost-free. Natural conditions have allowed the average yield of Kona coffee to be very high, reaching 2240 kilograms per hectare, compared with 600 to 900 kilograms per hectare in Latin America.

Kona coffee green beans are usually small packages of single-serve coffee beans. Kona coffee is also often mixed with other coffee beans to make coffee blends, Kona coffee beans mixed with other beans will be labeled "Kona Blend" on the package, unfortunately, this blend of beans, the content of Kona beans can be very low, in Hawaii can use "Kona" label blend beans Kona beans in the minimum standard is only 10%.

Asian region

Indonesia:

Representative coffee: Java, Sumatra Mantenin. Indonesia produces coffee beans mainly in Java, Sumatra, Sulawesi and other three islands, are volcanic terrain. Indonesian coffee beans are generally considered to have a strong aroma and low acidity, with a slight taste of Chinese medicine and earth.

Mandheling produced in Sumatra mountains is world-famous and rich in texture. Robusta beans grown in Java have a unique smell and are often used as one of the recipes for espresso because of their rich oil. Coffee from Sulawesi is rated as having a special herbal flavor, deep and clean.

When it comes to Indonesian coffee, you can't miss Sumatra's high-quality mantelin, which has a unique aroma, slightly acidic taste and superior quality. In addition, Arabica coffee produced in Java is a favorite of Europeans, which has a bitter sweet, sweet and sour aftertaste, which does not disperse for a long time.

In particular, there is a special animal in the mountains of Indonesia called the civet. Because it allows Indonesia to produce one of the world's most expensive coffees, Civet Coffee. The cat loves coffee berries, and the hard coffee beans end up being excreted because they can't be digested. During the passage through the digestive tract, coffee beans undergo fermentation to produce a unique and complex aroma, which makes many consumers like this coffee with special aroma. But because production is so low, prices are high, in the hundreds of dollars per pound spectrum.

Second, Yunnan Arabica coffee

Yunnan Region:

The history of coffee cultivation in Yunnan dates back to 1892. A French missionary brought coffee seeds into Yunnan from abroad and planted them successfully in a valley in Binchuan County, Yunnan Province. More than 30 coffee plants bred from these coffee seeds are still blooming in Binchuan County.

The west and south of Yunnan Province are located between 15° N and Tropic of Cancer, most of which are 1000-2000 meters above sea level. The terrain is mainly mountainous and sloping, with large undulations, fertile soil, sufficient sunshine, abundant rainfall and large temperature difference between day and night. These unique natural conditions form the particularity of Yunnan Arabica coffee taste-strong but not bitter, fragrant but not strong, slightly fruity. There are many varieties of Arabica coffee, taste differences, some acidity is very light very quiet, continuous and spread to the cheeks, accompanied by a clear sense of balance. Some floral aromas blend with citrus flavors, which is exaggerated. Some acidity has a berry flavor and a very dry taste. Some of them have a strong malt flavor, which feels very low key. Classic coffee is not particularly overpowering, all flavors are strong and balanced. As early as the 1950s, Yunnan Arabica coffee was very popular in the international coffee market and was rated as the top coffee.

III. India

Typical coffee: Monsooned Malabar. India is a tea-drinking country, but its coffee production is among the highest in the world, and it has both Robusta and Arabica, and it is also one of several countries where both washing and solarization methods exist.

Indian coffee is grown mainly in the western Ghats of southern India to the Arabian Sea area, more well-known are sold under the name of Maisuo and Malabar.

Monsoon Malabar is a coffee with Indian characteristics. This kind of coffee was exported to Europe from Malabar coast in those years. The appearance and taste of raw beans changed after being blown by sea wind for a long time during ship sailing, and became the taste that Europeans used to and liked.

This later became a special method of processing coffee beans, after harvest, especially in the wet monsoon for a few months to allow it to turn yellow and white color and reduce the acidity, that is, we buy monsoon Malabar (monsoon Malabar).

IV. Viet Nam

Coffee: Vietnamese coffee. Vietnam is also one of the top coffee producers in the world, and most of the coffee trees in Vietnam are Robusta species. Because leaf rust appeared in the mid-19th century, Vietnam's Arabica coffee trees were destroyed, and the coffee trees planted in Robusta were resistant to leaf rust.

Robusta coffee beans have a distinctive aroma and bitterness, and are higher in caffeine than Arabica. Also because of the higher extraction ratio, it is often used to make instant coffee, canned coffee, or blended in three-in-one coffee, etc.

Five: Yemen Mocha

Yemeni mocha is one of the oldest coffees in the world, but it is only recently that Yemeni mocha has come to be regarded as one of the best and most delicious coffees in the world. Mocha coffee is synonymous with coffee. Its unique aroma and sourness deeply attract many coffee lovers. If you are a pure naturalist, Yemeni mocha will satisfy your desire to drink coffee that has been completely natural.

Mocha beans are smaller and rounder than most coffee beans and have a light green color, which makes them look more like peas. Mocha coffee beans are similar in appearance to Ethiopian Harald coffee beans in that they are small in size, high in acidity, and mixed with a strange and indescribable spicy flavor. Careful tasting can also discern a hint of chocolate, so attempts to add chocolate to coffee are a natural progression. Mocha coffee is characterized by its fruity, distinct wine, spicy and nutty flavor, some people say that Yemen mocha is very similar to blueberry flavor, some people say that this is the unique red sea "wild flavor."

Flavor: Chocolate, slightly wine, spicy and stimulating.