The difference between the variety and regional flavor of coffee beans the difference between blue mountain coffee beans and white coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Blue Mountain Coffee: producing country (Jamaica)

Blue Mountain Coffee is produced in Jamaica, a tropical island in the Caribbean. It is produced in Jamaica's Blue Mountains above 2500 feet above sea level, with black and fertile soil, moderate temperature, abundant rainfall and appropriate sunshine time. Without the above conditions, it is impossible to produce Blue Mountain Coffee, so its production is very small and often exceeds demand.

The type of coffee beans belongs to Arabica. September to April is the harvest time. The skin is removed by washing and then baked and dried in the sun. The baked beans are the most advanced coffee beans and will not be mixed with defective beans. Blue Mountain Coffee alone is a kind of slight acid.

● Blue Mountain is a rare product of caffeine. Its taste is clear, sweet and smooth, not bitter but slightly sour. It is the best kind of caffeine. The land is on the high mountain of Yamaijia in the West Indo Group. Because the output is very small and the price is high, most people seldom drink the real Blue Mountain, and most of them are made by caffeine which tastes very similar. In spite of this, the price is still higher than that of caffeine.

Mokamatari Coffee: (producer: Yemen)

This coffee is produced in Yemen, which is located in the western Arabian Peninsula of the Middle East. Coffee production has a long history, although mocha coffee is famous near and far, it has become a headache in Yemen due to the outflow of labor force and the shortage of domestic labor force in recent years.

The type of coffee beans is Arabica, and Blu is the main species, which is harvested from October to December, but the climate is vulnerable to drought, so it is very unstable. Mocha coffee has its unique aroma and soft sour taste, mellow taste, known as the coffee queen.

Mocha Hara Coffee: (producer: Ethiopia)

All the coffee in Ethiopia is Arabica. Arabica coffee is originally native to Ethiopia. The climate of Ethiopia varies with different elevations. The forest part belongs to the tropics and forests, and has the climate and soil suitable for growing coffee. It is called "Abyssinia Coffee". The wild coffee trees grow luxuriantly here.

The highlands of southern and southwestern Ethiopia are mainly coffee-producing areas. The eastern mountain belt is the place where Mokajara is produced. Mocha Hara coffee has a unique aroma and sour taste. Washed coffee is quite famous for its high quality, lightly roasted coffee with strong aroma and sour taste, while moderately roasted coffee has both bitter and sour taste, forming a unique taste. Mocha coffee with strong acid in the smooth, sweet, unique flavor, containing chocolate taste; with the temperament of a lady, is a very characteristic pure coffee

● Moka (Yisopia) has a special flavor, and its unique sweet, sour and bitter taste is extremely elegant. It is a kind of excellent product loved by high-level people. It is widely used for drinking, and it is smooth and palatable. Mellow taste lasts for a long time, if mixed with caffeine, it is a kind of ideal product.

Brazilian Coffee: (producer: Brazil)

Brazilian coffee ranks first in coffee production in the world. Formal coffee cultivation began around 1850 and coffee trees were planted in Sao Paulo in southeastern Brazil.

Now the main producing area is centered on the south. The soil is reddish purple and weathered basalt. When the soil is dry, it is brown, fertile and well drained, so it is suitable for coffee growth.

Brazilian coffee is also an Arabica species, but it belongs to the drying method. Fried roasted coffee, due to different origin, the taste is also different, but generally speaking, its aroma, taste is moderate, almost no sour, can be said to be the most suitable for mixed coffee varieties.

● Baxi Santos is a kind of moderate bean, which is known as the backbone of caffeine for its good flavor. When this kind of bean is roasted, the heat must be in the right place before it can be tasted slightly sour, slightly sweet, slightly bitter and light fragrant.

Java Coffee: (producing country: Indonesia)

The coffee beans produced in Java, Sumatra and Sulawesi, especially Java, are beans called W, I, B, which are a little round. They are the highest grade of Robusta varieties and are very suitable for making mixed coffee, so they are widely used.

Robusta varieties are not easy to grow mold, so if mixed with Arabica species, it can produce a good variety with good taste and strong disease resistance. Java Robusta coffee, once roasted, is bitter, not strong in flavor, but not sour. It is often used to make mixed or instant coffee.

● Romsda (Java): beans that are the most ideal blend of caffeine have little acidity, strong bitterness and few pure drinks. It is a substitute for Nanyang caffeine. The concentration of caffeine can be enhanced and the sweet taste can be increased if roms are mixed with caffeine.

Manning Coffee (MANDELING)

Is produced in Indonesia, Sumatra in the most representative coffee; flavor, strong, bitter, taste is quite strong, but supple without acid, is the best quality coffee produced in Indonesia.

● Mantenin: strong sexual products, with a strong fragrance, bitter taste, but mellow, like those who love caffeine, like a single drink. When blending synthetic caffeine, it is an impossible or missing variety.

Colombian Coffee: (producing country: Colombia)

The history of Colombian coffee can be traced back to the Spanish colonial era in the 16th century, from Haiti in the Caribbean and through El Salvador. In addition, it is said to have begun between the second half of the 18th century and the first half of the 19th century.

Colombia's main coffee is cultivated in the Andes, around 1300 meters above sea level on the slope, the temperature is about 7 to 18 degrees, while the annual rainfall is 2000 to 3000 meters. The soil is weakly acidic and well drained, and the climate and geology are very suitable for coffee growth.

Colombian coffee belongs to Arabica and is treated with water washing. Fried coffee beans give off a sweet smell, taste good, have a unique sour taste, and are often used in high-grade mixed coffee because of their moderate concentration.

Columbia coffee is the most characteristic of SUPREMO, its coffee is soft and mellow, with slight acid to medium acid, its quality and flavor are stable, it is a medium coffee, it is used to prepare comprehensive coffee.

● Columbia: it is a kind of soft caffeine, with the good quality and characteristics of sweet in acid and flat in bitter taste, especially its exotic fragrance, excellent wind taste, peculiar flavor of melon peel, and the best taste of coffee.

Kilimanjaro Coffee: (producing country: Tanzania)

This kind of coffee is produced in the foothills of Mount Mazaro, the highest peak in Africa, and is the king of coffee in Tanzania.

Arabica accounts for 75% of the coffee produced in Tanzania and Robusta accounts for 25%. Strong Mazaro Coffee is a uniform large coffee bean with a grayish green color. It has a strong sour and sweet flavor and has an excellent flavor. Tanzania used to have several kinds of wild coffee, but now most of the coffee planted are imported from abroad.

Carbonated coffee (CHARCALFIRE)

It is a kind of heavily roasted coffee, which tastes charred, bitter without acid, and coffee beans produce oil, so it is very suitable for steam pressurized coffee.

Integrated caffeine

One is all mixed with more than three kinds of coffee beans into another kind of coffee with unique style, and all kinds of coffee with sour, sweet, bitter and moderate flavor can be selected according to individual taste. If it can be matched with a delicate fragrance, sweet and slippery mouth, and the coffee color is golden, it can be said to be top grade.