The characteristics of coffee in the top ten American producing regions-balanced American beans

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Coffee Xiaobai, the first drink is the smell of coffee, smell only coffee ah!

It's normal! In advanced learning, you can also feel other flavors of coffee.

In daily life, the word flavor is more often used in taste and taste, that is, the English word flavor. In coffee tasting, it is usually described as tonality. For example, in coffee, we also use flower tone, fruit tone and caramel tone to describe the taste.

When a cup of coffee is in front of you, can you really taste it? What do we taste? What do we feel? Just came into contact with the coffee rookie in the eyes of the "coffee flavor table", may also be the most intuitive feeling ~ many coffee Xiaobai drink coffee only coffee flavor, this is very normal.

Coffee tasting Advanced Learning Level 1

When many people come into contact with coffee, bitterness is strong, and strong is fragrant. When we meet such guests, we will patiently explain what the flavor is, but for a person who has never studied coffee, especially for enthusiasts who are just beginning to come into contact with coffee tasting, many people do not like coffee with sour, mellow and even strong taste. The key to getting started with coffee tasters can start with balanced American beans or Asian beans.

To have a brief understanding, the origin of coffee beans is mainly divided into:

Africa, Central and South America, Asia and islands

The flavor of Central and South American beans: generally speaking, the flavor is relatively regular. The Brazilian coffee is mellow and full-bodied, while the Costa Rican coffee is gentle and supple, with a blend of sour, sweet and chocolate aromas. Panamanian coffee has strong aromas of citrus, jasmine, peach and nectar, bright and changeable acidity, very similar to Yega Xuefei.

The characteristics of ■ taste: balanced, moderate acidity and mellow taste

In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica.

The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of water to treat raw beans is also one of the characteristics of Latin American coffee, good processing also makes its beans larger and more uniform than African coffee, and the defect rate is lower.

Representative:

Brazil: strong on the palate with a chocolate finish.

Columbia: light, well-balanced, nutty, with a sour finish

Jamaica Blue Mountain: sweet and sour balanced, mild, mellow, supple, dark chocolate flavor.

■ Brazil (South America)

Coffee producing areas | Coffee grading system in Brazil and four common processing methods in Brazil

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 comprehensive coffee. It is also a good choice.

The hilly woodland of 700m-1200m in South Minas is the earliest production area of Brazilian coffee. Due to the improvement of labor cost, it is now mostly harvested mechanically. Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although the taste is rough, it is a kind of coffee with good quality and low price.

Because it is distributed all over the country and its solid quality varies, it has its own standard (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.

The characteristics of ● taste: mild, bitter medium, soft flavor.

■ Colombia (South America)

Colombia is one of the largest producers of high-quality coffee in the world, a bright pearl in the world coffee map and a coffee land blessed by God. Arabica coffee is grown on steep slopes 800 to 1900 meters above sea level and is hand-picked and washed.

Colombia coffee has a balanced flavor and a smoother taste, just like a gentleman in coffee. He has a wide range of producing areas, most notably Medellin, Armenia and Manizales, which are customarily referred to as MAM.

Colombia's fine bean producing areas are mainly in the south, above 1500 meters above sea level, including San Augustin, Huila, Popayan,Cauca, Nariño and Tolima, where the products have delicate sour and berry aromas, caramel aroma and sweet feeling.

Honduras (Central America)

Honduras is located in the north of Central America, bordering the Caribbean Sea in the north, the Gulf of Fonseca in the Pacific Ocean in the south, Nicaragua and El Salvador in the east and south, and Guatemala in the west. It is mostly mountainous and plateau. It has a tropical climate, mild temperatures and abundant rainfall, making it an ideal place for coffee growth.

Honduras produces two kinds of coffee of very good quality, which are highly respected by coffee lovers. One is "Highland Coffee", which grows at an altitude of 1000 to 1500 meters, and the other is "selected Highland Coffee", which represents the highest level of Honduras, which grows at an altitude of 1500 to 2000 meters. Most of the Honduran coffee is exported to the United States and Germany.

Twenty years ago in Honduras, almost none of the items such as attention to details, environmental maintenance around the disposal site, investment in treatment equipment, export procedures, logistics and transportation of raw beans could compete with neighboring countries. The quality of raw beans was naturally coarse but not meticulous, and only a few manors or CoE winning batches could be called high-quality products. Since 2007, the situation has improved. Under the leadership of the IHCAFE Coffee Bureau and many far-sighted dry processing plants, Honduras has gradually achieved results in the improvement of the treatment process and the investment in raw bean processing equipment and transportation exports. even though the international market is still low-profile, active bean bakers have invested in Hongguo coffee-producing areas in an attempt to dig out high-quality products.

In terms of output, from 2011 to 2012, Honduran coffee even occupies the leading position in Central America, harvesting about 3 million bags (46kg) of coffee every year. In addition to the volume, IHCAFE and the production association and processing plant that are interested in carrying out a series of projects, hoping to provide international buyers with high quality and delicious Honduran coffee.

Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite suitable for beginners. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium roasting has the best taste and rich and unique aroma, which is favored by coffee lovers in Honduras.

■ Panama (Central America)

Panamanian caffeine is famous in the world, and the reason is that it is closely related to Panama's unique physical and geographical conditions. Panama is the southernmost country in Central America, bordering the Caribbean Sea to the east, the Pacific Ocean to the west, Costa Rica to the north and Colombia to the south-it is an important isthmus connecting North and South America. Under the influence of such geographical factors, Panama has a complex and changeable microclimate, which also creates a unique flavor of Panamanian coffee.

Panama is roughly divided into four producing areas:

Boquete Boquette producing area is 1450 meters above sea level.

The coffee produced in this area is the region with the highest coffee production and the best quality in Panama.

The Volcan Volcano producing area is 2000-3000 m above sea level

The coffee in this producing area is characterized by a mild and balanced flavor, which has gradually attracted the attention of international experts and coffee lovers.

Santa Clara Santa Clara producing area is 1500 meters above sea level

Due to the irrigation of Chorerra Falls and the adjacent Panama Canal, coffee from all over Panama can be easily transported to all parts of the world.

Piedra de Candela Kendra producing area is 1200 meters above sea level

This producing area is the most promising and has the potential to develop high-quality premium coffee.

One of the most prominent highlights in the history of Panamanian coffee is ─ Geisha. The distinctive features of Geisha are more intoxicating than the typical flavor of other Panamanian coffee. Under the expectations of the public, it also has a particularly high risk, high mortality, low yield, not easy pruning, but also requires complex and high-cost treatment in order to maintain its most primitive flavor.

Geisha's unique bright sour taste. In the Bean Hunter, the author ─ Xu Baolin describes that "if you don't know roses and summer beans all your life, you can call it a glutton in vain." this shows its undisputed position in the coffee circle. Is Rose Xia surnamed "Gui"? My last name is not Gui, my last name is "Gui"!

■ Costa Rica

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 (Central Plateau), where the soil consists of successive layers of volcanic ash and dust.

Excellent Costa Rican coffee beans are called "extra hard beans", and their classification criteria are:

Special hard bean SHB (Strictly Hard Beans) is above 1200 meters (3900 feet) above sea level.

Good hard bean GHB (Good hard Beans) 1200m above sea level (3900 m / m)

Medium hard bean MHB (Medium Hard Beans) 1000m above sea level (3300m / 1600ft)

Colombia's most mature treatment [honey-treated] coffee generally has a great balance of sweetness and acidity, and the flavor is generally not as strong as the sun-cured coffee, but it is fresher and mellow. the key to the flavor difference lies in the sugar and acidity of the pectin layer. during exposure, the sugar in the pectin layer becomes more and more concentrated, and these sugars soak into the coffee beans.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well.

Characteristics of ●: chocolate and nutty, medium acidity and mellow, Brin, orange, peach, grapefruit, juice, natural sweetness, meticulous taste, overall perfect and balanced.

The beans grown in Costa Rica are Caturra, Catuai and Villa Sarchi, as well as a small number of Kenyan species SL28, Obata and so on.

Villasarchi Vera Saatchi

Produced in Costa Rica, is a variety of Tippica, like Tippica, the angle between the branch and trunk is 60 degrees, and the leaves are bronze.

■ Guatemala

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

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. 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.

More famous is Incht Manor [El injento], the world's top coffee house. Incht Manor is located on the Vivette South Fruit Plateau, a famous producing area of Guatemala. Since the Aguirre family began to grow coffee in 1900, the name of the manor "Injerto" is taken from the name of a local fruit, Incht Manor.

[Pakamara]: a variety of coffee that is a hybrid of Pacas Pacas (a sudden variant of the bourbon species) and giant bean Maragogype (elephant bean) found in El Salvador in the 1950s.

■ Peru Pero

Peruvian coffee will have obvious chocolate, cream and herbal flavors, the main beans are iron pickup, bourbon and Kaduai.

Main producing areas of Peru

In the north, nearly 70% of Peru's coffee comes from here, mainly organically grown.

In the middle, the region is located at a high altitude (1200cm, 2000m), and most of the coffee is grown organically, with elegant and supple acidity and layered taste.

Peruvian coffee is grown in a planned way, which has greatly increased coffee production. Its rich acidity and mellow smoothness are its most prominent features. Peruvian coffee has a soft sour taste, medium texture, good taste and aroma, and is an indispensable ingredient in the production of comprehensive coffee. High-quality Peruvian coffee has a strong aroma, smooth, layered, rich and sweet, with soft acidity and rich dark chocolate beans.

■ Ecuador Ecuador

The ever-changing ecosystem has created Ecuador's rich coffee flavor, but most of them still show classic South American characteristics, such as medium mellow thickness, layered acidity and high sweetness. Most of the coffee is grown organically, and coffee at high altitudes is of good quality.

Main producing areas of Ecuador

The province of Manabi (Manabi), which is dry and facing the sea, is the largest coffee producing area in Ecuador and accounts for the average production of Arabica in the country at a moderate elevation of 300m to 700m.

Zamora Chinchipe province (Zamora chinchipe), located in the southeast of Ecuador at a high altitude of 1000m to 1800m, mainly produces washed Arabica with a bright, sweet and berry flavor.

In the provinces of Loja and El oro, 20% of the country's Arabica comes from this region, and coffee beans are almost all sun-treated because of the dry climate.

■ Blue Mountains of Jamaica

When it comes to drinking coffee, many friends will immediately say, "give me a cup of Blue Mountain." Jamaican Blue Mountain Coffee has a high reputation, low production and a long history. It can be said that even if you have never tasted boutique coffee, you have heard of Blue Mountain Coffee.

Three major producing areas of Blue Mountain Coffee

The Blue Mountain area is a small area with a planting area of only 6000 hectares, and it is impossible to grow all the coffee marked "Blue Mountain" there. Another 12000 hectares are used to grow two other types of coffee (non-Blue Mountain Coffee): Alpine Top Coffee and Jamaican Coffee.

According to the bean size, the grade is divided into NO.1, NO.2, NO.3 and hand-selected PB, in which NO.1 's basic standard of Lanshan raw beans is beans with more than 17 mesh, defect rate less than 3%, moisture content about 13%, and so on. In addition, so far, Lanshan Coffee raw beans are treated only by water washing, and there are no sun and other treatments.

Flavor of Blue Mountain Coffee:

The taste is very clean, the taste is full-bodied and mellow, and the sweet, sour and bitter taste of coffee is perfect, with no bitterness at all, only a moderate and perfect sour taste and a long-lasting fruit taste.

Bolivia (Bolivia)

In Bolivia, the development of its coffee is limited by transportation difficulties, but the quality is not poor at all. Bolivian beans are of good quality, with obvious fruit tone and sometimes floral fragrance.

Bolivia, a coffee-producing country, became better known especially when Miki Suzuki of Japan won the world runner-up at the WBC(World Barista Competition) held in Seoul in 2017 with Bolivia's geisha. Bolivian beans are mostly iron-pika, kadura, kaduai, and almost everywhere organic.

Bolivia has a diverse terrain; its capital, La Paz, is located in the west of the country at an altitude of 3500 meters. High altitude gives coffee a huge advantage, but Bolivia's coffee industry remains weak, producing only 150,000 sacks a year.

Bolivian farmers treat raw beans primarily by washing, with occasional sun or honey treatments. It is worth mentioning that Bolivia has a colder climate than other coffee-producing countries, so many farmers use machine drying instead of sun drying.

flavor representation

Coffee produced in Bolivia's high-altitude regions usually has a deep, rich sweetness, soft citrus acidity and alternating black fruit and berry flavors. Coffee produced at relatively low altitudes exhibits balanced taste, excellent chocolate sweetness, mild acidity, and malt and dried fruit flavors.

Probably know the characteristics of American beans, drinking coffee is like tasting wine, through

Smell, taste, aftertaste three steps

You can pay extra attention to the coffee "body" or "coffee body", whether it is full and heavy, or light, as light as water, or heavy as syrup. Is the acidity of coffee dull, lively, or intense? Finally, you can consider the aftertaste and overall complexity of coffee.