Blended coffee in season, also known as mixed coffee, is a mixture of various individual coffee beans.

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Different coffee beans have different personalities because of different varieties and producing areas, and there are subtle differences in sour, bitter, sweet, aroma, mellow thickness and other flavors. Single coffee beans often show the unique characteristics of a certain kind of coffee. And blended coffee, also known as mixed coffee, is to mix all kinds of single coffee beans together, so as to give full play to the strengths of various single coffee beans, learn from each other, or complement or strengthen each other in taste, thus creating a richer new taste of coffee.

People need to put coffee from different places together for several different purposes. The ideal goal, of course, is to piece together a coffee that tastes better than any of them. But generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste.

Before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least make it clear in your heart that the taste of the kind of coffee you want to mix can not be achieved by any single coffee. In order to actually use these combinations, we must first understand the flavor of dozens of individual coffees, and each coffee shop will spell out different proportions of coffee beans according to its own characteristics:

This blend uses the "Asia + Central America" origin as the base, uses 20% Kenyan coffee to highlight its acidic taste, and bakes until the end of the explosion, creating a unique "seasonal hand-brewed coffee" with a smooth taste. It's sweet, but it's still sour.