An introduction to the main coffee producing areas and the characteristics of coffee beans in the world

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The latest knowledge arrangement of raw coffee beans: the classification and naming rules of coffee beans

The main producing area of coffee brand ● and the characteristics of high quality and strict selection of beans

At present, there are many kinds of coffee beans imported from all over the world. Here we will introduce the main producing areas and the characteristics of coffee beans as a reference for you to choose and buy coffee.

● Brazil (South America)

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, accounts for 1/3 of the world's coffee consumption and has a place in the global coffee market, although Brazil faces several times more natural disasters than other regions. but its acreage is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2--NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Guilma Cup" is also highly rated.

● quality beans: Sangdo-style NO.2, size NO.18 ● flavor characteristics: mild, bitter medium, soft flavor.

The best frying degree of ●: medium fried ● Colombia (South America)

This is the second largest coffee industry after Brazil and a leader in Colombia's Maird Group. The more famous producing areas, such as "Medellin", "Manizares", "Bogota" and "Armenia", etc., all the coffee beans cultivated are Anicabi species, which are quite rich in taste and stable in quality and price. The fried coffee beans are even bigger and more beautiful.

From low-grade products to high-grade products can be produced, some of which are rare good goods in the world, the taste is so mellow that people can't put it down.

● quality beans: Colombian Spremer / Echesellon (other than Spremer, larger particles)

The characteristics of ● taste: sour, bitter, sweet and strong, the color is like a good wine.

The best frying degree of ●: medium-depth

● Mexico (Central America)

This major coffee producing country in Central America, the coffee here is comfortable and charming. The Mexican coffees selected are Cottpe, Huatusco and Orezaba, of which Cottpe is considered to be one of the best in the world. The coffee cultivation belt of this country is similar to Guatemala in the south in terms of geographical and climatic conditions, so it is included in the scope of "China and the United States". The main producing areas are Goa de Buick, Oaxaca and other states, especially the water-washed coffee beans from the highlands, which have excellent aroma and sour taste. According to the elevation, the specifications are divided into three categories: Aldora (4000ml, 4200ft), Prima Labado (2800ft, 3300ft), Boone Labado (2100m, 2500ft). Most of the products are sold to the United States.

● quality beans: Aldora, Mexico

The characteristics of ● taste: the grains are large and sour and sweet, with strong flavor.

The best frying degree of ●: medium-depth

● Guatemala (Central America)

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.

These are the most familiar coffee beans in Japan, and the first place of origin is in San M á rquez, which is close to the mountains of Mexico. The second place of production is Caesar Denango, who is difficult to make. Other brothers and gangs and Antigua are also very famous. Slightly sour, mellow and smooth, it is the best material for mixed coffee. The classification is divided into seven grades according to the elevation. The higher the origin, the more mellow the coffee beans are, while the coffee beans from the lower areas are of lower quality.

● quality bean: Guatemala SHB

The characteristics of ● taste: bitter and fragrant, good taste.

The best frying degree of ●: depth

● El Salvador (Central America)

Along with Mexico and Guatemala, it is listed as the producer of Asa Merdo Group, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. It is also divided into three grades according to elevation: SHB (strictlyhighgrown) = highland, HEC (highgrowncentral) = mid-highland, and CS (centralstandard) = lowland.

● quality beans: El Salvador SHB

● taste characteristics: sour, bitter, sweet mild and moderate.

What's the best fried ●? Medium-depth

● Honduras (Central America)

The washed coffee beans in the mountain areas are well received, while the coffee beans produced in the lowlands are of lower quality. Well-known producing areas are Santa Barra, Gracias, Komayagya in the east, and Chortika near Nicaragua. Coffee beans range in size from medium to large and are characterized by a mild taste. The quality products here are also marked up and divided into three grades.

● quality bean: Honduras SHB

The characteristics of ● taste: sour and slightly sweet.

The best frying degree of ●: medium-depth

● Costa Rica (Central America)

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, 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. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially the sour and fragrant coffee beans produced in the high areas of the Pacific coast are the first-class coffee beans, and there is a new brand of "Clarke Hill". The coffee beans of the lowlands along the Atlantic coast are sour rather than mellow and have nothing special.

● quality beans: Costa rica Clara Mountain

The characteristics of ● taste: moderate acidity and mellow taste.

The best frying degree of ●: medium

● Cuba (West Indies)

Cuba, famous for producing sugar, tobacco and coffee, is a republic made up of Cuba, the largest island in the West Indies, and other affiliated islands. Coffee was introduced by the French from Haiti in the middle of the 18th century. The coffee beans are characterized by large ─ grains and bright green high-quality coffee beans. The grades are divided into ETL (extra Super Grade), TL (Middle Pole) and AL (ordinary) according to the size of coffee beans. "Clydale Mountain" is Cuba's proudest high-quality, large-shaped coffee beans.

● quality beans: Mount Crisdale, Cuba

The characteristic of ● taste: the taste is stable. A balance of sour, bitter and sweet.

The best frying degree of ●: medium

● Jamaica (West Indies)

Jamaica's national treasure, Blue Mountain Coffee, is perfect in every way, just like wine. The Japanese have bought most of the Jamaican coffee in recent years, so it has been very difficult to buy it on the market. It is said that it has not been available in Britain for four years. Jamaica is a republic of large and small islands in the Caribbean. Coffee is cultivated on the Yumai slope on Hengduan Island, and the producing area can be divided into three areas: BM (Blue Mountain) and HM (Alpine) PW (Plame washed coffee beans), which are also the brand names of coffee. The ranking of quality and price is 1, 2, 3, and the ranking of production is 3, 2, 1. Among them, the flavor, aroma, strong and sour taste of "Blue Mountain" are all very average and highly appraised. Almost all the products are sold to Japan.

● quality beans: blue Mountain / High Mountain

The characteristics of ● taste: it has the same sour, bitter, sweet and good flavor.

The best frying degree of ●: mild to moderate

● Kenya (Africa)

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 surpasses Costa Rican coffee and becomes one of the most popular coffee.

Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of beans is medium-large, very thick and tasty, and so is the acidity. The grade is divided into seven grades according to the size of the coffee beans, and the taste is divided into six grades from top to bottom. In the taste of "Kenya AA" is particularly well received.

● superior bean: Kenya AA (double A)

The characteristics of ● taste: strong sour and fragrant, the favorite of the German.

The best frying degree of ●: depth

● Ethiopia (Africa)

Arabian coffee is the hometown of Arabian coffee, which grows at high latitudes and needs a lot of manual care. Here is the famous Ethiopian mocha, which is sour, fragrant and productive similar to wine.

Coffee is famous for its origins from Canada in the southwest and Xidamo in the south. In addition, the Eastern Highland Hara is also famous for its coffee. The bean is small and fragrant, and the special name of "Hara Mocha" and "Longgubeli" has a unique flavor, usually only known as "mocha". The mixed proportion of one defective bean in its specification is divided into G (geade) 1--G8. Recently, the most remarkable one is the high-quality "water happy event Ethiopia".

● Bean: Hara BG (board grain) LB (long berry)

The characteristics of ● taste: both fragrant and sour, washing coffee has a strong sour taste.

The best frying degree of ●: medium-depth

● Yemen (Africa)

There was a whirlwind of mocha coffee in Yemen, which blew a whirlwind around the world, but unfortunately, the good times were not very good. Under the political turmoil and unplanned planting, the production of mocha was very unstable.

Yemen, commonly known as Arabia, is the birthplace of Arabica 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, it is quite popular with consumers, such as the flavor and rich flavor of the wine class. Coffee after dinner. Together with the coffee produced in Brazil and Colombia, it is the three swordsmen who have been chosen as blended coffee. Matari produced in the Bani Matar region and Sanani produced in Sanaya are also quite famous, and the Golden Matari is also produced in Bani Matar.

● quality beans: Golden Horse Tali

The characteristics of ● taste: slightly sour and strong aftereffect, but also sweet.

The best frying degree of ●: medium-depth

Indonesia (Southeast Asia)

Indonesian coffee, Sumatra's high-end Manning, its unique fragrant taste, slightly acidic taste, the quality is the first in the world. Arabian coffee produced in Java is the favorite of Europeans. It is sweet in bitterness and sour in it, which lasts for a long time. The main producing areas are Sumatra, Java and Sulawesi. 90% of them are Robbosa species, which can be rated as the first in the world in quality. Sumatra is best known for its rich, palatable and most advanced "Mantenin". In addition, "Jiayu Mountain" is also produced in the north of the island, while Java Arabica has a good sour taste, especially loved by the Dutch. Sulawesi Island is produced by a large grain of "Kalosi", represented by Delaga in the mountains of the southwest (1200 meters).

● superior bean: Sumatra Mantenin

The characteristics of ● taste: bitter and rich, but also sweet.

The best frying degree of ●: depth

● Hawaii

Hawaiian coffee beans-Kona. The palate is sweet with the acidity of a pleasant wine, very special. It is Kona, which is produced on the southwest coast of Hawaii, which is the most traditional and famous coffee in Hawaii. However, because the output here is not high, the cost is surprisingly high, and the demand for individual coffee in the United States and other places is increasing, so its unit price is not only getting higher and higher, but also not easy to buy. The disaster of coffee in Hawaii was started by Japanese immigrants, but now most baristas have changed to grow walnuts, resulting in a sharp drop in coffee production. However, the well-known "Hawaiian Kona" is a mellow and sour coffee bean. In particular, the coffee beans on perennial coffee trees, slightly sour can brew a unique flavor, known as "more?" "but that" was well received.

● quality beans: Hawaii Kona

● taste features: strong acid, mellow, all have tropical flavor.

The best frying degree of ●: medium-depth

● Angola

This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabian coffee, which is of high quality, but unfortunately, its annual output is extremely unstable due to its political upheaval.

● superior quality bean: Arabian gram

The characteristic of ● taste: both fragrant and sour.

The best frying degree of ●: medium-depth

● Peru

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.

● quality beans: Peru

The characteristics of ● taste: the taste is mellow and the acidity is right.

The best frying degree of ●: medium

Grade of coffee beans: the grading standards of coffee beans are cited by different producing countries, but the name of coffee varies from country to country. The quality of the ground coffee introduced by Natural Heart has been strictly controlled, and the acidity, concentration and bitterness of the coffee are the best choice among the coffee.

Classification and classification: although the proportion of the size of coffee beans is similar, in the classification and classification of coffee beans, it is still judged by the size and color of coffee beans.

Different countries of origin have different classification standards. In general, there are six output measurement systems. The highest grade is called "SHB" ─, which means the hardest coffee beans, or coffee beans produced at the highest altitude, in other words, coffee beans are grown at least 4000 feet or above sea level.

Coffee bean grading demonstration:

Guatemalan coffee beans

SHB: coffee beans are incomparably hard for those who grow at an altitude of 4500, 000 feet.

HB: those who grow at an altitude of 4000m / m / 4500ft are hard coffee beans.

SH: semi-hard coffee beans that grow at an altitude of 3500 Murray 4000 feet.

GW: (screened) coffee beans are taken from mountains below 2000 feet

Costa Rican coffee beans:

SHB very hard coffee beans: taken from 3900 Murray 5400 feet high mountain area.

GHB high-quality hard beans: taken from the mountain area of 3300 feet above sea level.

HB hard coffee beans: taken from a mountainous area with an elevation of 2600 Murray 3,300 feet above sea level.

LGA: Atlantic low altitude coffee beans: taken from the mountainous area of 500 Murray 2000 feet above sea level.

World Top Coffee beans-Kenya aa Coffee beans Kenyan Coffee has 7 grades