Roasting and taste of coffee beans from different origins

Panama SHB

It has a good aroma and is excellent in taste. The aroma is also so-called superior and inferior, while Panamanian coffee beans belong to the first class, with a good taste balance, some slightly sour, high maturity and uniform bean quality. The bean meat is thin, so the same heat is good, and it is not easy to produce uneven baking. Taste purity is high, beans do not have a state of different sizes, so there is no miscellaneous flavor. Generally speaking, it belongs to the category of easy conditioning, and the baking degree of medium baking (Medium Roast) ~ high baking (High Roast) is the best. The use of medium-deep roasting to deep roasting can be used to adjust the taste of deep-roasted mixed coffee. Bean color change and expansion are as "standard" as a textbook, suitable for baking and blending.

Barahona, Dominica (Barahona)

Barahona is a place name in southern Dominica that produces high-quality coffee beans. Beans are large beans with high maturity and balanced water content. The taste is well balanced and the palate is mild and smooth. The sour taste is not as high as Panamanian coffee beans, but it has mellow thickness. It's hard to buy pure raw beans. Perhaps it is unsalable because of the low circulation in the market, and the beans in circulation are usually dry. The taste doesn't change much when baking, so it's suitable for stabilizing the taste of blended coffee. Although each baking degree is good, medium to high baking is the most suitable by comparison.

Arabica, Vietnam

When it comes to Vietnam, I think that it is now the second largest coffee producer after Brazil, and its development in recent years is quite remarkable. Most of the coffee is Robbins, which can be bought at half the price of Indonesia's Robbins. Recently, it has also been devoted to the cultivation of water-washed Arabica species, which has a different flavor from South American coffee. The price may be related to the handling fee, which is slightly on the high side. The size of the beans is medium, the meat is thick and thin, lack of rich taste and flavor, but the taste is mild and smooth, and the taste is refreshing. It's inferior in Nicaragua and Panama. The taste is insipid and monotonous, suitable for adjusting the taste of blended coffee. Suitable for medium to high baking.

Malago Gippe, Colombia

The taste is generally monotonous and dull, but the taste of Colombia's Marago Gippi is quite thick, sour and less miscellaneous, perhaps because there is no miscellaneous taste. It is most suitable for medium baking in height ~ city baking.

Peru EX

It belongs to beans with large particles, uneven size, rich sour taste and rich alcohol thickness, and the overall taste is deep and smooth. Although it is type A, light baking does not give full play to its taste, but French baking gives it an amazing balance, which is an exception.

The taste is easy to make an impression, so it is used as an indicator of the taste of deep-roasted coffee. For example, when a coffee bean is to be roasted deeply, "French roasting is used!" To get such instructions, as long as it is specified: "a little bitterer than Peru", "Ah, that taste", everyone will have a common understanding immediately. Like this, re-establish in everyone's mind what the benchmark taste of each baking degree lacks, and specify "what this coffee lacks and what it has" can produce a stable coffee. One of the taste benchmarks for other baking degrees is: Cuban Crystal Mountain for light baking; Brazilian water washing for medium baking; and Columbia special grade for medium and deep baking (Supremo).

Brazilian natural drying type

In recent years, Brazil has also begun to introduce some water-washed coffee, but it is mainly naturally dried coffee. High-quality Brazilian coffee has average maturity and water content, which is quite easy to bake, but such quality products are few. Brazilian coffee is mainly unevenly dried. Bean meat has small granules and low water content, so it has good heat permeability. It is generally bitter, but if the tree is younger, the coffee will give off a high-quality sour taste. Aroma and flavor characteristics will be better than water-washed coffee. Today, with the market trend towards high-quality coffee of uniform quality, the natural drying method in Brazil is gradually decreasing. Deep baking can exert its best flavor.

Brazilian semi-washing type

This coffee comes from the irrigated area of Silado. The characteristic of semi-washing type is the step of impregnation without fermentation tank, which is a compromise between natural drying method and water washing refining method. Defective beans are less than natural drying methods and are rich in sour taste. Light baking produces the smell of grass, while medium-deep baking leads to bitterness, so it is suitable for medium to urban baking. Chocolate-like bitterness makes it suitable for Espresso coffee. The sieving process is quite exquisite, so the particles are average in size and easy to bake.

Mochasanani (San'ani)

Mocha does not specify which class it belongs to, so it is often named directly with the name of origin. For example, the well-known mocha Matali is named after the export port of Moka in Yemen, where Shanani is also a place name. It belongs to the coffee of South Yemen before the reunification of the North and the South. Sanani is lower than Ma Tarly, but has the characteristics of full mocha size and uneven water content. Both Sanani and Matali use natural drying. The natural drying method of beans has a high concentration and bright color, but the only drawback is that there are too many defective beans and impurities, as well as a strong fermentation flavor. Medium baking is suitable, while French baking also has its own characteristics.

Alpine bean

Grown in the middle of Jamaica at an altitude of 500 to 1000 meters above sea level, beans are small and round in shape, using a sieve size of 10 to 13, and beans smaller than this size have a 4% chance of mixing. Round beans grow mainly at the tip of coffee branches, and usually a coffee tree can harvest about 10% of round beans. Because the quantity is rare, the price is expensive, coupled with its good heat permeability and unique aroma, so there are many enthusiasts. The delicacy of round beans is that they are more palatable than flat beans, and they have good heat permeability, uniform quality and easy baking.

Zimbabwe AA

Bourbon beans belong to a calm style. Large particles and high maturity, good appearance. Mild taste, mainly exported to Western Europe and Nordic regions. Located in the plateau of the Republic of Zimbabwe at an altitude of 1500 meters above sea level, the coffee produced by the Republic of Zimbabwe is soft and smooth in taste and rich in aroma; it is suitable for medium-deep baking in less cases of different quality; it has a slightly sour taste and less miscellaneous flavor; it expands easily and is suitable for hand net baking with good heat permeability. Although the popularity is not high, it has high quality and distinctive flavor characteristics.

India APA

For India's unique Ken special, APA is the Indian Arabica manor A grade (Arabica Plantation A grade), indicating the top product. The bean shape is long and wide; the sour taste is weak and the bitter taste is strong; it belongs to the variety which is easy to bake, but the uneven quality is serious, so the baking difficulty is also relatively improved. Originally suitable for medium baking, but deep baking will not upset the taste balance, so deep baking is also a different kind of fun. It goes well with Kenyan coffee and can be used to mix deep-roasted mixed coffee (Brazil 2 + Kenya 1 + India 1)

Uganda AA

Uganda is a landlocked country in Africa, adjacent to Lake Victoria, the largest lake in Africa. Located in the highlands with an average elevation of more than 1000 meters above sea level, the country mainly produces coffee grown in Robusta, but the eastern highlands grow Arabica with varied flavors. Bean granules are large and flat, low water content, high maturity, soft meat, bitter taste will be highlighted after deep baking, flat taste, suitable for medium to medium depth baking. It belongs to the same type as Brazil and India. The sour taste is weak, but it should be noted that coffee beans with weak sour taste are easy to produce astringent taste and must be roasted carefully.