Blue Mountain Coffee, good?, YES~ special?, NO

In the afternoon, I tried three cups of coffee, Valencia Huilan, Colombia, El Salvador Hot Spring bourbon, and the famous Blue Mountain No.1.

The three types of coffee are all from Central and South America, and they are all washed, so they naturally have a lot in common in taste, as well as individuality. In terms of price, of course, Blue Mountain is the highest, followed by El Salvador and Colombia (but not the cheap one).

In terms of taste, most of the beans in Central and South America taste very clean. All three beans perform very well. The entrance is clean and refreshing, without any miscellaneous smell. The latter part of the cocoa flavor is also a common feature of Central and South American beans, and all three beans perform very well.

In terms of personality, Colombian Huilan seems to be more mellow, and the flavor seems to be stronger under the same gouache ratio (of course, this has something to do with baking, of which Colombia uses slightly deeper baking). The gentleness and gentleness of El Salvador is the most prominent, with the feeling of "soft" in the entrance and the aroma of fruit more prominent than that of Colombia. Blue Mountain, on the other hand, is more balanced than the first two, although it has the lightest degree of baking, the entrance can feel the sour aroma of the fruit, sour but not rushing, soft, and the latter becomes a strong cocoa flavor. Compared with the three beans, the Salvadoran hot spring bourbon is very similar to the Blue Mountains.

Many Chinese people have a complex for Blue Mountain and would like to experience the "best coffee", but in fact, Blue Mountain is not a myth. As one of the many coffees, it is excellent, but it is not as magical as many friends say. Today, when the market is full of fine coffee, Blue Mountain is still excellent, but Blue Mountain is not special.