The characteristics of global coffee reveal what is the difference between Yunnan coffee and foreign coffee?

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Coffee is produced from the equator to 15 degrees north latitude and is produced in South America, Indonesia and Africa. But the coffee produced from the equator to 15 degrees north latitude is too strong and bitter. In fact, the best coffee should be produced between 15 degrees north latitude and the Tropic of Cancer.

[Yunnan Coffee, China]

Coffee is a product of the tropics. You may not believe that the best coffee producing area in the world is in Yunnan Province of China. The best coffee producer is not Colombia, not Turkey, not Indonesia, but Chinese mainland. After inspecting the coffee planting and primary processing base in Yunnan, international coffee organization tasting experts rated Yunnan coffee as the kind of small seed coffee processed by Colombian wet processing, which is the highest quality coffee in the world. Coincidentally, the southern part of China's Yunnan Province (especially close to Laos) and the northern part of Yunnan Island are right above the golden zone between 15 degrees north latitude and the Tropic of Cancer. Although Hawaii and Saudi Arabia in the United States are in this zone, on the one hand, there are no mountains and fog in Hawaii, and on the other hand, there is no water in the sandy desert, and coffee cannot settle down. Therefore, the best coffee producing area in the world is in Yunnan, China.

[Brazilian Coffee]

Brazil is the producer of coffee, all grades and types of coffee account for 1/3 of the global consumption. There are many kinds of coffee here. Although there is not much superior coffee, it can be used to make mixed coffee with other coffee. The characteristics of the taste: mild, moderate bitterness, soft aroma. The best degree of fried culture: medium fried culture

[Colombian Coffee]

Rich in coffee production after Brazil, is the second largest coffee industry, from low-grade to high-grade products can be produced, some of which are rare in the world, mellow taste admiring. The most popular is Manning, which is rich in taste and has a pleasant sour taste. Supremo, which is also Colombia's first-class coffee, has a unique aroma and a sweet taste in bitterness. It's the best in coffee.

[Mexican Coffee]

It is a major coffee producer in Central America. The coffee here is comfortable and fragrant. The best Mexican coffees are Coatepec, Huatusco and Orizaba, among which Cottpe is considered to be one of the best in the world. Superior quality beans: Mexican Aldora flavor characteristics: large grains and strong sweet and sour, strong flavor. The best frying degree: medium-depth

[Hawaiian Coffee]

To visit Hawaii, in addition to the beautiful beach, don't forget the Hawaiian coffee bean-Kona. The taste is sweet with the sour taste of wine, which is very special. The most traditional and famous coffee in Hawaii. However, due to the low production here, the surprisingly high cost, and the increasing demand for individual coffee in the United States and other places, its unit price is not only getting higher and higher, but also not easy to buy. Taste characteristics: strong acid, mellow, all have tropical flavor. The best frying degree: medium-depth

[Indonesian Coffee]

When it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. In addition, Arabica coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in sweetness. Superior quality beans: Sumatra manning flavor characteristics: bitter and rich, but also sweet. The best frying degree: depth

[Costa Rican coffee]

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. The famous coffee is produced in the Central Plateau (CentralPlateau), where the soil consists of successive layers of volcanic ash and dust. The first-class fragrance is strong and sour, and it is highly valued. Top quality beans: the characteristics of the taste of Mount Clare in Costa rica: moderate acidity and mellow taste. The best frying degree: moderate

[Angolan Coffee]

This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabica coffee and is of high quality. Characteristics of the taste: both fragrant and sour. The best frying degree: medium-depth

[Ethiopian Coffee]

It is the hometown of Arabica coffee. It grows at high latitudes and needs a lot of manual care. Here is the famous Ethiopian mocha, which is sour, fragrant and rich in yield, similar to wine.

[Jamaican coffee]

Jamaica's national treasure, Blue Mountain Coffee, is perfect in all respects, just like wine, many wineries are now bought by the Japanese. The Japanese have bought most of the Jamaican coffee in recent years, so it is difficult to buy it on the market. Superior quality beans: blue mountain / alpine flavor characteristics: consistent sour, bitter, sweet taste, good flavor. The best frying degree: mild to moderate

[Kenyan Coffee]

Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of coffee cherries and are very popular among Europeans because of their slightly sour and thick aroma. Especially in Britain, Kenyan coffee has surpassed Costa Rican coffee and become one of the most popular coffee. Top quality beans: Kenya AA (double A) flavor characteristics: strong sour and fragrant, German favorite. The best frying degree: depth

[Yemeni coffee]

The Yemeni mocha was once popular, and it is still the soul of other coffee beans or mixed coffee beans. Yemen, commonly known as Arabia, is the birthplace of the Arabian species, once known as "mocha coffee", but it was all the rage for a time, but now it is no longer a grand occasion. However, with its mellow flavor and rich flavor, it is still quite favored by consumers. High-quality beans: Golden Horse Tower taste characteristics: slightly sour and strong stamina, but also sweet taste. The best frying degree: medium-depth

[Peruvian Coffee]

Peruvian coffee, a rising star, is gradually opening up its popularity and entering the world. It is mostly planted in high-altitude areas, the planned planting makes the yield greatly increased, the taste mellow, the right acidity, more and more people like it. Taste characteristics: the taste is mellow and the acidity is just right. The best frying degree: moderate

[Guatemalan Coffee]

The central region of Guatemala is home to world-famous coffee with excellent flavor. Most of the coffee beans here have charcoal flavor and cocoa flavor, but their acidity is slightly stronger. Taste characteristics: bitter and fragrant, good taste. The best frying degree: depth

[Salvadoran (Central American) Coffee]

It is listed as the producer of Asamerdo Group together with Mexico and Guatemala, and is fighting for the top one or two places in China and the United States with other countries. Those produced in the highlands are large coffee beans of all sizes, fragrant and mild in taste. Superior quality beans: El Salvador SHB Road characteristics: sour, bitter, sweet mild and moderate. The best frying degree: medium-depth

[Honduran (Central American) Coffee]

The washed coffee beans in the mountain areas are well received, while the coffee beans produced in the lowlands are of lower quality. Characteristics of the taste: sour and slightly sweet. The best frying degree: medium-depth

[Cuban Coffee]

It is famous for producing sugar, tobacco and coffee. Coffee was introduced by the French from Haiti in the mid-18th century. The coffee beans are moderately large ─ grains and bright green coffee beans. Superior quality beans: the flavor characteristics of Mount Crisdale in Cuba: the taste is stable. A balance of sour, bitter and sweet. The best frying degree: moderate