The Myth of Fine Coffee (2)

The Myth of Fine Coffee (II)

One summer evening Anthony, who sells raw beans, came to Taipei and stopped at me for the last time. It was a late chat that day.

Of course, there are many topics that revolve around the industry and specialty coffee. When talking about the so-called "fine coffee", I said to Anthony,"Thank you for stepping into this difficult green bean business. When I wanted to buy some green beans, a packet of 60 kilograms was sometimes difficult to digest. There were 4-50 items, and I bought a packet of each one. I don't know when I would use it-----". [Generally speaking, the quality is good. The vacuum packaging of 5 kg also saves the trouble of follow-up processing----],

[But it's debatable if the "boutique coffee" currently available on the market can be called "boutique coffee."]---I said. Except for a few, it can only be called "second-rate fine" at most. And it's just a second-rate boutique with an appearance treatment.

I gave an example---the season's Colombia Popa Yang or Medin, 18 mesh above, green and bright. If you want to judge heroes by appearance, there are few so-called "fine coffee" than the top. Almost no picking. These were so-called commercial beans, commercial beans from large production areas. The price of one kilogram was only about a hundred yuan.

The biggest seller of this bean in Taiwan is---Mixed Blue Mountain.

Some people say that the definition of specialty coffee is,"unique flavor,""traceability,""sustainability," etc. I really don't see what beans like Colombia Popa Yang don't have these qualities.

Colombia is the technology exporter and technology director of many emerging coffee producing areas, so there is the so-called [Colombia mild] series of coffee bean producing countries. And these series capitals are currently popular so-called boutique coffee producing areas.

What many people call commercial beans are hundreds of years old and have established a system of washing and grading, including Brazil, the largest producer.

Is it true that with an annual production of several hundred bags and an altitude of several thousand feet, three hand-picked coffees are "fine coffee"? Can you trace which trees are harvested and call them "fine coffee"? Is it possible to call a decades-old estate sustainable?

The definition and conditions of so-called fine coffee, such as Brazil, Colombia and other super-large producing areas NO2 and supremo levels, which one does not have? Do you know it's Brazil when you drink it, do you know it's Popa Yang when you drink it? His own taste was so clear and distinct. Moreover, the quality was almost the same every year for more than ten years! This alone a lot of so-called boutique coffee can not do! The most famous one belongs to Yejia Xuefei Gr2, which is not the same year, like the year 06-07 almost completely lost its due aroma.

Many of these so-called commercial bean producing areas have a history of hundreds of years. Each has its own flavor, each has its own management system----.

So now the so-called "boutique coffee" can only be called "abortion area coffee"!

Real [boutique coffee] has only one condition---[charming and unique flavor, so that you are willing to unconditionally search].

The best Yemeni mocha I've ever had was beans grown in the homeland of a North Yemeni who insists coffee originated in Yemen and sticks to mocha history. He's a client of a friend of mine who's a trader. He had been doing business with this Yemeni client for more than 10 years, and it wasn't until that year that he was able to travel abroad to Taiwan to exhibit and visit manufacturers. He wanted to do something for his poor client, who wanted to find another outlet for coffee beans from his hometown. But it came at the wrong time. If it had come five years earlier or five years later, I would have eaten a hundred packets a year. It came when I was at my worst, so I faked the accident and took a few packets home. And then when I tried to find him again, I couldn't find him because of the unrest in Yemen---.

That hundreds of grams of broken not a complete Yemen halaili, has become my biggest regret in coffee until now!

The blue silent sky, the warm wind, the cherries in the wilderness, greedy for the sun's energy, rooted like the nourishment of the earth---. Why does this seemingly barren land produce such a rich, juicy, refreshing and rich harvest?

This is a yemeni halalli multiple of suntan yegaaricha, and while I've drunk the last few fiery suntan yegaaras, none of them have covered the marvel of ten years ago. The Yemen bought before and after cannot be called Yemen by comparison.

What do you call coffee?

Only geisha, yuko, aricha, lubao, monsoon and a few others are barely counted. This has nothing to do with price, just because they have a distinct and unique taste. The most important thing is that they have their own charming characteristics. More recently, Jamaica and Kona have lost their former glory, while Indonesia's Mantenin series has recently performed above par.

The rest can only be abortion area coffee in general, said [boutique] too heavy.