Breakfast Mix Coffee Bean Sample Experience Test for yourself which coffee tastes best

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The overall flavor of Latin American coffee is famous for its balanced flavor, and the widespread use of water to treat raw beans is also one of the characteristics of Latin American coffee. A good processing process also makes the bean shape more uniform and the defect rate lower than that of African coffee. On the other hand, this producing area is also slowly inclined to try the post-treatment method, and the front street coffee Honduras Shirley coffee also shows the above characteristics. Shirley uses whisky barrel fermentation method, and its flavor is full of whisky flavor, but the disadvantage of the post-processing method is that the flavor dissipates a lot, so Qianjie coffee suggests that it is better to drink it as soon as possible.

Breakfast coffee beans show the feeling of moderate roasting. In daily roasting, American producing areas use more moderate roasting to express their light acidity and mellowness. The following are the characteristics of front street coffee compared with Latin American coffee producing areas:

Representative countries in Latin America

Brazil (flavor features: low sour taste, heavy nut chocolate taste, good mellow)

Brazil is the world's largest coffee producer and second largest consumer of coffee. Although Brazil faces several times more natural disasters than other regions, it has enough acreage to make up for it.

Affected by the COVID-19 epidemic in 2020, Brazil has delayed picking this year's coffee, but some analysts say the number of exports this year is expected to set a record. (this information comes from the report of Coffee Finance Network.)

[Brazilian coffee bean treatment]

Compared with other Latin American countries, Brazil has a significantly low altitude, lack of microclimate, and is used to planting coffee trees without shade trees, which leads to a slightly insipid flavor of Brazilian coffee beans. There is even a saying in the coffee industry that Brazil does not have good beans (which is also related to the fact that Brazilian coffee did not pay attention to the quality of coffee beans in the past).

However, Brazil still takes great pains to improve the quality of coffee, constantly cultivating and improving Arabica varieties, and changing the coffee bean treatment method according to the dry and wet conditions of the climate to show the best regional flavor. Commonly used treatment methods are sun, half-sun, water washing, generally high humidity producing areas will use water washing, low humidity producing areas will use sun or half-sun.

[Brazilian producing areas]

Brazil has 21 states and 17 states produce coffee, but seven of them produce the most, accounting for 98% of the country's total output. They are: Sao Paulo, Parana, Bahia, Esp í rito Santo, Minas Gerais, Rondo and Rio de Janeiro.

[Brazilian coffee bean grade]

① is graded according to defect rate: there are seven levels of No2- No8 from high to low, and the number of defective beans per 300g is graded. The deduction system is used, and the deduction below 4 can be classified as No2 (No1 without a defective bean is rare and can not maintain a certain supply).

② was graded according to the size of Leguminosae: the highest grade was 17 mesh and 18 mesh.

③ cup quality classification: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

④ flavor grade: from high to low, Strictly Soft is very supple, Soft is very supple, Softish is a little supple, Hardish is not palatable, Rioy iodine choking taste.

Queen's Manor Yellow bourbon Coffee beans located in Mojiana, S ã o Paulo is a unique yellow bourbon variety treatment for the sun.

Cooking parameters: use Kono filter cup, 88 ℃ water temperature, 15g powder, 1:15 powder / water ratio, medium and fine grinding (BG#6W)

Flushing and cooking technique: use staged extraction, 30 grams of water for steaming for 30 seconds, small flow circle water injection to 125 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams, (steaming starts) extraction time is 2 minutes.

Flavor description: the taste has obvious sweetness, with a hint of lemon aroma, with a strong nutty flavor, the latter part has an obvious dark chocolate flavor, the overall feeling is more round.

Columbia (flavor features: rich and full-bodied aroma, clear acidity, nutty flavor, good balance)

Colombia is the third largest coffee producer in the world, located in northwestern South America, and the climate varies according to the topography. The southern part of the eastern plain and the Pacific coast have a tropical rain forest climate, the mountains with an elevation of 1000-2000 meters have a subtropical climate, and the northwest has a savanna climate.

Colombian coffee is not as mellow as Brazilian coffee, and its acidity is not as bright as African coffee, with a good sense of balance, nutty and sour fruit.

Affected by the COVID-19 epidemic this year, coffee production in Colombia fell by 17% in the four months to 2020 compared with the same period last year. Although the government has ordered the stable operation of the coffee economy, the impact of the epidemic is inevitable as a result of the reduction in the number of farmers and restrictions on means of transport.

[Colombian coffee bean treatment]

Colombian coffee beans are mainly washed with water. Unlike other Latin American countries, Colombia adopts a family-run model, and most coffee growers have their own washing devices, which allow growers to fully control the quality of their own coffee.

Colombian coffee is often compared with Brazilian coffee, because they are both American beans, and they are also large coffee countries. in fact, they do not have to test the flavor, but you can see the difference in the shape of beans, just because of the completely different methods of treatment. as a result, Colombian coffee beans have more silver skins, while Brazilian coffee beans have almost no silver skin. They will be very similar in the size and shape of beans, but they can be clearly distinguished by different treatments.

However, with the development of coffee market, different treatments emerge as the times require. Colombian Rose Valley Coffee and Flower Moon Night Coffee use anaerobic double enzyme washing and anaerobic solarization respectively.

[Colombian producing area]

Columbus coffee cultivation is distributed along the Andes Mountains. From south to north, the coffee producing area is divided into four major producing areas: the north, the central, the south and the east.

[northern coffee producing areas] there is only one dry season (December to March) and one rainy season (April to November) each year. Coffee blossoms in March, followed by the rainy season and harvested in October and November. The coffee producing areas in the north are subdivided into micro-producing areas such as Santander, North Santander, LaGuahira, Magdalena and Cesar.

[central coffee producing area] has two dry seasons and two rainy seasons every year, from December to February and June to September, and from March to May and September to November, which leads to two coffee harvest seasons every year. Micro-production areas include southern Antioquia, Boyaca, Caldas, Choco, Risalda, Jindio, northern Cauca Valley, Cundinamaka and northern Tolima.

[eastern coffee producing areas] Coffee cultivation is much smaller and the climate is similar to that of the north, but the rainfall and humidity are higher than those of the north. It only includes production areas such as Arauca,Casanare,Meta and Caqueta. The eastern producing areas have suffered from armed conflicts in the past and are in urgent need of coffee production to drive economic recovery. The National Coffee producers Association of Colombia is investing in helping the region grow varieties that better suit its environment, and they are also focused on helping farmers expand the size of their farms.

[southern coffee producing areas] near the equator, coffee grows in higher mountains. Like the north, there is only one wet season and one dry season in the south. The dry season is from June to September, and the rainy season comes in October and may last until May of the following year. In contrast to the north, coffee is harvested in autumn in the north, while the harvest season in the south usually begins in April and lasts until June, and raw bean merchants can supply Colombian coffee beans to customers almost all year round. In the south, there are mainly boutique coffee varieties, including Hulia in Huilan province, Cauca in Cauca province, Narino in Nari ñ o province and Tolima in Tolima province.

Colombian Flower Moon Night Coffee beans come from Huilan Esvidoga Manor is a special treatment of anaerobic sun treatment, the flavor of the special treatment dissipates very quickly, so if you cook it, you should drink it as soon as possible.

Brewing parameters: Use Hario V60 filter cup, 90℃ water temperature, 15 g powder, 1:15 powder to water ratio, medium fine grind (BG #6S)

Brewing method: use segmented extraction, 30 grams of water for stewing for 30 seconds, small water flow circle water injection to 125 grams when the segmented, water level is about to expose the powder bed continue to water injection to 225 grams stop,(stewing start timing) extraction time is 2 minutes.

Flavor Description: Well-balanced on the palate, floral strawberry with hints of black cocoa, creamy and leavened.

Panama (flavor characteristics: represented by rose summer, unique floral aroma and bright acidity)

Panamanian caffeine is famous all over the world, which is closely related to Panama's unique physical and geographical conditions and fine management model. Panama has volcanic ash soil, sufficient air humidity and abundant solar energy resources. After Panama opened the canal at the end of the 20th century, many American elites went south, on the one hand, to demand jobs, and on the other hand, to tap business opportunities. At this time, coffee developed by leaps and bounds, which established Panama's position in boutique coffee.

[Panamanian coffee bean treatment]

When it comes to Panamanian coffee beans, most of them are rose summer varieties. In the treatment of rose summer coffee beans, it is common to use water washing and sun treatment, which can reflect the original fragrance and sour flavor of rose summer flowers, and the sun rule adds a sense of richness and sweetness on the basis. In addition, Hartman Manor's red wine treatment is also quite unique, inspired by the red wine brewing process, by controlling the PH value, temperature and humidity to adjust the quality of coffee beans.

[Panamanian producing area]

There are four main coffee producing areas in Panama: Poquet Boquete, Walken Volcan, Santa Clara Santa Clara, Kendra Piedra de Candela.

Pokuit, with an average elevation of 1450 meters, produces the most coffee and the best quality coffee in Panama, such as Emerald Manor, Arida Manor, Catova Manor and so on.

Walken producing area, with an average elevation of 2000 meters, has a mild and balanced coffee feature.

Santa Clara producing area, with an average elevation of 1500 meters, near the Panama Canal, is very convenient for transporting coffee.

The Kendra producing area, with an average elevation of 1200 meters, has attracted more and more attention in recent years, and the industry believes that it has the potential to develop high-quality stunt coffee.

Panamanian Hartman Coffee comes from Walken Hartman Manor, the unique red wine treatment of Hartman Manor, which tastes like red wine.

Cooking parameters: using Hario V60 filter cup, 90 ℃ water temperature, 15 g powder, 1:15 powder / water ratio, medium and fine grinding (BG#6S)

Flushing and cooking technique: use staged extraction, 30 grams of water for steaming for 30 seconds, small water injection to 125 grams, continue to water injection to 225 grams to stop, (steaming starts to time) extraction time is 2 minutes.

Flavor description: the texture is mellow, the sweet and sour feeling is obvious, the entrance is smooth and has a very rich red wine taste, high sweetness, lively and bright acidity, rich layers, obvious aftertaste of tropical fruits, nuts, red wine, honey and sucrose. Yellow sugar flavor after complete cooling.

Costa Rica (Flavor characteristics: Nutty, floral toffee flavor, moderate sour and sweet, mellow)

Costa Rica's coffee farming industry started early, is the first in Central America to grow coffee, 1820 has been transported to Europe coffee, and a hit and red, was the British aristocracy known as the "golden bean." After Costa Rica got rid of Spanish colonial rule, the local government began to support the coffee industry with a series of policies, which promoted the development of private plantations. Gradually wealthy coffee farmers sent their children to Europe for further study and returned to China to become doctors and engineers. This shows that coffee farmers have a high status in Colombia. Costa Rica also has laws that allow only Arabica coffee beans to be grown, and Robusta coffee beans are "contraband" in Costa Rica, which is also the first in the world.

[Costa Rican coffee bean treatment]

Costa Rican coffee beans are mostly treated with water, but the most representative treatment is honey treatment, which is sweeter than water washing. Honey treatment is to retain the pectin and then dry, after the treatment of coffee beans will be as sweet as honey flavor. According to the degree of retention of pectin, it is also subdivided into white honey, yellow honey, red honey and black honey.

On the basis of honey treatment, raisin honey treatment has also been developed, that is, without peeling, coffee beans are directly placed on the sun bed overnight to make their skin shrink and look like raisins, and then the steps are the same as those of conventional honey treatment.

[Costa Rica producing area]

Costa Rica mainly has eight major coffee producing areas: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarasu, Tres Rios in the Sanshui River, Orosi in Europe, Brunca in Brenka, Duli Alba Turrialba and Guanacaste in Guanacaster. Among them, the Central Valley, Tarazhu and Sanhe producing areas are the most famous.

Tarazhu is located in the south of the capital San Jose, 1200-1700 meters above sea level, fertile soil, good drainage, coffee season from December to March of the following year. The main feature of its production of coffee beans is that the high-altitude producing areas create an incomparable perfect taste, smooth taste, hard and full-bodied beans, rich aroma.

The central valley is 1200-1600 meters above sea level and the production season is from November to March of the following year. There are three high-altitude volcanoes in the producing area: Irazu, Barva and Poas, which provide rich nutrients for the surrounding coffee producing areas. The superior microclimate and volcanic fertile soil make the beans in the central valley have chocolate cocoa flavor and elegant aroma. The production area has three sub-production areas, namely, San Jose, Eredia and Alajuela.

Sanhe producing area, located not far east of the capital Yilazhu volcano, at 1200-1650 meters above sea level, the production season is from December to March of the following year. In recent years, the urban area has gradually extended to the suburbs, and agricultural land has been sold to developers one after another, resulting in a sharp decline in coffee production in Sanhe District, almost half of which is contracted by Starbucks, and it is not easy for the industry to buy. Aquez Grass, a well-known farm in Sanhe producing area, has a long history since it was opened in 1857. The climatic conditions in Sanhe producing area are good, and the taste balance of coffee beans produced is very good.

The Costa Rican Bach musician series of coffee beans comes from Tara Zhukanette Manor, which also uses Costa Rican's famous treatment of raisin honey. Bach is one of the four musician coffee beans in Carnett Manor.

Brewing parameters: Use Hario V60 filter cup, 90℃ water temperature, 15 g powder, 1:15 powder to water ratio, medium fine grind (BG #6S)

Cooking method: use segmented extraction, 30 grams of water for stewing for 30 seconds, small water flow circle water injection to 125 grams when the segmented, water level is about to expose the powder bed continue to water injection to 225 grams stop,(stewing start timing) extraction time is 2 minutes.

Flavor Description: Fermented rice wine aromas, ripe tropical fruit, berry sour taste, nutty, creamy flavor, sweet with caramel, finish with a touch of flowers.

Honduras (flavor features: balanced and supple, sour and slightly sweet, high mellow and aroma)

The coffee industry in Honduras has developed quite late, far less than most of the countries around Central America. With the full support of the government and drawing lessons from the development model of Brazil, the coffee industry in Honduras has gradually developed. In particular, in 2010, the involvement of Japanese boutique coffee made Honduras have the potential to become a superstar. Since 2011, Honduras has surpassed Guatemala in coffee production to become the largest coffee producer in Central America and one of the top 10 coffee producers in the world.

Most of the Honduran coffee is sold to Europe, and Germany is the main supplier of Honduran coffee, importing nearly 40 million kilograms of Honduran coffee every year. Although some Honduran coffee is sold to the United States and Japan, sales are not as impressive as in Europe.

There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60 per cent of all coffee production in Honduras.

[Honduran coffee bean treatment]

Most of the high-quality coffee in Honduras is washed, which can retain the original flavor of coffee beans. In addition, on the basis of water washing, the barrel fermentation water washing method is derived. Shirley coffee beans, which are very popular recently, are treated by refined water washing whisky Shirley barrel fermentation. The freshly picked coffee fruit is carefully washed, then put into a barrel ripe into sherry and fermented at a low temperature for 30-40 days (about 15-20 ℃), before drying in the shade.

Honduran coffee can be divided into six major producing areas, mainly located in the west and south of the Coban region (Copan), Obalaka region Opalaca), Mondesius (Montecillos), Gongma Agua (Comayagua), Agalta Tropical (Agalta Tropical), Parasso (El Paraiso). Among them, there are three major producing areas:

Montecius: the highest altitude producing area in Honduras, the coffee is bright and layered, full of rich fruit and sweet aromas, with citrus aromas.

Koban area: coffee beans in this area have chocolate flavor, mellow taste and high sweetness.

Akata: the coffee beans in this area have a sense of honey sweetness and acidity balance, and have chocolate tonality.

However, the recent hot sherry coffee beans and lychee orchid coffee beans are not from the above six producing areas, but from Masaguara, a city in Intibu á province in southwestern Honduras.

Cooking parameters: using Hario V60 filter cup, 90 ℃ water temperature, 15 g powder, 1:15 powder / water ratio, medium and fine grinding (BG#6S)

Flushing and cooking technique: use staged extraction, 30 grams of water for steaming for 30 seconds, small flow circle water injection to 125 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams, (steaming starts) extraction time is 2 minutes.

Flavor description: the mouth has aromas of vanilla and cream, sour notes of citrus and berries, almonds and dark chocolate in the middle, maple sugar in the end, vanilla in the finish, clear flavor and smooth taste. The flavor is stable from hot to cold, and there is no other miscellaneous flavor.

Jamaica Blue Mountain (flavor features: full-bodied, sweet, sour and bitter)

Jamaica is an island in the Caribbean. Jamaica's Blue Mountains are the highest in the Western Caribbean (2256m above sea level, only below 1700m can stop coffee, above is a protected forest). Blue Mountain is located in the coffee belt of 25 degrees north latitude, with fertile volcanic soil, fresh air, year-round rain, high humidity, large temperature difference between day and night, regular rainfall and under the hazy clouds on the island, keep the coffee trees away from the hot sun.

[Jamaica Blue Mountain Coffee Bean treatment]

Jamaica Blue Mountain coffee beans are mainly washed with water. This is to ensure the standard flavor of Blue Mountain Coffee, but this year we all have some luck. The sun version of Blue Mountain Coffee has been successfully produced. The sun treatment of Blue Mountain Coffee can be said to be an unprecedented innovative attempt, and the R & D team has also gone through thousands of experiences. Not only can it be exported without washing raw beans with the permission of the Ministry of Agriculture of Jamaica, but also to inspect and learn from the experience of excellent manors many times to adjust the treatment plan.

[Jamaica Blue Mountain Coffee Bean grading]

There are three grades of coffee in the Blue Mountains of Jamaica: blue Mountain Coffee (Blue Mountain Coffee), Alpine Coffee (Jamaica High Mountasin Supreme Coffee Beans) and Jamaican Coffee (Jamaica Prime Coffee Beans).

There are grades under the Blue Mountain Coffee. From high to low is: blue Mountain No. 1, Blue Mountain No. 2, Blue Mountain No. 3, PB (also known as public beans, round beans).

Blue Mountain No. 1 (No.1): 96% of raw beans are 17x18-mesh beans, with a defect rate of less than 2%.

Blue Mountain No.2 (No.2): 96% of raw beans are 16x17-mesh beans, with a defect rate of less than 2%.

Blue Mountain No. 3 (No.3): 96% of raw beans are beans with 15 grams and 16 mesh, with a defect rate of less than 2%.

PB:96% raw beans are PB, and the defect rate is less than 2%.

As mentioned earlier, not all Blue Mountain coffee beans are real Blue Mountains. This coffee bean of Front Street Coffee comes from the oldest Clifton Manor in Jamaica and has rainforest certification standards.

Cooking parameters: use Kono filter cup, 88 ℃ water temperature, 15g powder, 1:15 powder / water ratio, medium and fine grinding (BG#6W)

Flushing and cooking technique: use staged extraction, 30 grams of water for steaming for 30 seconds, small flow circle water injection to 125 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams, (steaming starts) extraction time is 2 minutes.

Flavor description: taste clean and mild, full-bodied and mellow, dark chocolate, nuts, cream, sweet and sour balance.

Guatemala (flavor characteristics: fruity, sweet and sour balance)

Although the territory of Guatemala is small, it is endowed with tropical rain forests, volcanic geology, plateau valleys and changeable microclimate, which have created Guatemala's unique coffee flavor.

The average altitude of Guatemala is high, and the coffee belt is distributed above 1500m above sea level. It is the easiest to grow extremely hard beans, and the proportion of high-quality beans is very high, mainly growing bourbon, Tibica, Kaddura and Kaduai coffee beans.

[Guatemalan Coffee Bean treatment]

Guatemala coffee bean washing method is mainly, the sun method as a supplement. The washing method ensures the fruity flavor of Guatemalan coffee beans, on the basis of which the sun rule enhances its richness and hierarchy.

[Guatemala producing area]

Guatemala is divided into eight major producing areas, five volcanic producing areas and three non-volcanic producing areas, namely Antigua, traditional Attland, Koban Rain Forest, New Oriental, San Marcos Volcano, Akatilando Valley, Vivi Plateau and Farrakhan Nice Plain.

Even in the same producing area, the flavor may not be the same. For example, in the Wei Wei Plateau, across a mountain, the flavor of coffee can immediately feel a great change. Coupled with the increasing diversity of varieties and treatments, the flavor of coffee presents a situation in which a hundred schools of thought contend.

[non-volcanic producing areas]

Among the three major non-volcanic coffee producing areas in Guatemala, the Weiwei Plateau has the driest climate and the highest altitude. Coffee bean flavor is characterized by high acidity, bitter and fragrant, with wine aftertaste, good taste.

Koban rainforest producing area, the biggest feature of this region is rainforest, which has two seasons a year, heavy rainy season and light rainy season. The tropical rainforest in this area is accompanied by high humidity and sufficient nutrients. The most important feature of coffee flavor is the strong fruit flavor, which is closely related to the high local humidity.

The New Oriental region, located in the easternmost part of Guatemala, has the latest start of coffee farming and was once the most remote and poorest area in Guatemala. The rainy and foggy characteristics make it somewhat close to the Koban rainforest, but with slightly less moisture and rainfall. The soil is rich in minerals and balanced in nutrition. Coffee beans are characterized by a balanced taste, mellow thickness and chocolate flavor, but the acidity is the lowest of the eight Guatemalan regions, and chocolate is the main feature of New Oriental.

[volcanic producing area]

Antigua, one of the most famous coffee producing areas in Guatemala, has the highest award frequency and is called "classic". Its main characteristics are rich volcanic soil, low humidity, sufficient sunshine and large temperature difference between day and night. This area is surrounded by three volcanoes: Agua, Fuego and Acatenango. Fuego is one of the three most active volcanoes in Guatemala. Due to the frequent occurrence of local volcanoes, volcanic pumice can maintain moisture and provide a continuous stream of volcanic ash and minerals for the soil of the region, overcoming the lack of rainfall in Antigua, creating a very balanced flavor of local coffee.

Akatilange Valley producing area, up to 2000 meters above sea level, dense shade and unique ecology, nearby volcanoes continue to erupt, making the soil rich in various fertile minerals and becoming the best local natural fertilizer. Coffee is mainly processed by family-style traditional methods. The flavor of coffee beans is similar to that of Antigua, but the acidity is slightly lower, the dry and wet aroma is remarkable and pleasant, the mellow thickness is full, the aftertaste is clear and the aroma is refreshing.

In the traditional Atilan producing area, among the five major volcanic regions, the organic composition in the soil is the most abundant. The area has long accumulated excellent planting and processing techniques. 90% of the coffee is grown on the severe volcanic slopes on the shores of Lake Attilan. it's about 1300-2000 meters above sea level. Coffee beans are characterized by mild acidity, bright orange peel aroma and good mellowness.

Farrakhan Nice Plain producing area, volcanic producing area, high altitude, rich in minerals in the soil, coffee bean flavor tends to be balanced, but has a more unique aroma and flavor than Antigua.

Antigua Flower God coffee beans come from the washing treatment of the Antigua Raminita manor. because they are grown near the volcano, the coffee flavor has a Guatemalan smoky feel.

Cooking parameters: using Hario V60 filter cup, 90 ℃ water temperature, 15 g powder, 1:15 powder / water ratio, medium and fine grinding (BG#6S)

Flushing and cooking technique: use staged extraction, 30 grams of water for steaming for 30 seconds, small flow circle water injection to 125 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams, (steaming starts) extraction time is 2 minutes.

Flavor description: citrus acid is obvious, rich floral aroma, pleasant sweetness, medium mellow, slightly caramel in the back, balanced and clean as a whole, smooth texture.

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