Coffee bean flavor classification table bitter, sour, sweet, neutral, mellow coffee beans

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Taste classification of coffee beans:

Sour taste: mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa Rica high real estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans

Bitter: all kinds of old beans from Java, Mantenin, Bogota, Angola, Congo, Uganda

Sweetness: Colombian metenin, Venezuelan old beans, Blue Mountains, Gillemazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti

Neutral: Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba

Mellow: Colombia, Mantenin, Mocha, Blue Mountains, Guatemala, Costa Rica

Generally speaking, the sour coffee beans, especially the high-quality new beans, are best roasted shallower, while the bitter ones are less roasted, and then the sweet ones are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment.