Individual coffee in a cafe.

Whether it is espresso or American coffee, because of its speed and diversity of taste, it better adapts to people's modern way of life and occupies most of the market, but it takes a little time to pursue the original taste of coffee. Follicular coffee is the best way to show the original taste of coffee. Filter coffee includes velvet follicles and paper follicles. Velvet follicles are the earliest way of follicles. Although this method has advantages in retaining the fat content of coffee and increasing the richness and sweetness of the taste, it brings great inconvenience to people in cleaning and storing. Mrs. Merita in Germany invented a single-hole filter paper filter in the early 20th century. Later, follicular coffee spread to Japan, and the Japanese delved into their own "coffee path" and launched Karita and KONO on improved coffee utensils. Harrio, wait. The most important feature of filter coffee is that it can give full play to its personality according to the different taste characteristics of different varieties of coffee from different areas, while the Japanese pursue the original taste of coffee and go deep into the world coffee producing areas at the same time, controlling a large part of the market of raw coffee beans. To a large extent, Japanese coffee has also become synonymous with brewed coffee.

Unlike machine coffee, most of the beans used in filter coffee are single beans, while each store has only one mixed bean, which is also a comprehensive bean of each company's own recipe. The taste of comprehensive beans in their own baked store represents the level of beans in this store.

The charm of filter coffee is that it can give full play to the original taste and personality of coffee, and raw beans account for 60% of the factors that affect the taste of coffee, so only high-quality beans can be used to make good coffee. Today, there are 90 coffee-producing countries in the world. Among the countless producing areas of these 90 countries, there are only a handful of real famous products. The following is a brief introduction to several famous products in individual coffee.

One: the Blue Mountains of Jamaica

Blue Mountain Coffee, known as the "king of coffee", is recognized as the best coffee in the world. The reason lies in its unique taste: it has rich and beautiful floral and fruity aromas, well-balanced taste, good acidity, rich Huigan, very uniform flavor, high purity and long finish.

The Blue Mountains stretch northeast of Kingston, the capital of the Caribbean island nation of Jamaica. The island of Jamaica is surrounded by the Caribbean Sea, when the sun shines brightly on the sea, and the distant mountains are shrouded in an ethereal blue atmosphere due to the refraction of the azure sea. It is said that the origin of the name Blue Mountain is that the British soldiers who had arrived in Jamaica could not help exclaiming, "look, the blue mountain!" when they saw the blue light shining on the peak. This is the Blue Mountain.

Blue Mountain Coffee is the best and most expensive coffee in the world, but it is also the most difficult for ordinary consumers to buy. In addition to its unique taste, Blue Mountain Coffee is expensive because it is rare. Brazil, the world's largest coffee exporter, produces 30 million bags of coffee a year, while Blue Mountain produces only about 40, 000 bags a year. Of these, about 85% of the blue mountain coffee is monopolized by the Japanese, and most of the rest is bought as collectibles around the world, and only a few people can enjoy the real blue mountain coffee. Although the price of Blue Mountain coffee is more than 100 times higher than that of ordinary coffee, blue mountain coffee is always in short supply.

Two: Kona, Hawaii

It has bright acidity and soft sweetness, with a perfect combination of sour and bitter flavors, with obvious aromas of fruit and red wine. The entrance is soft and smooth with a long finish.

Most coffee is grown on the slopes of Mauna Loa. Mauna Loa was originally a volcano located in the western part of the Kona region on the island of Hawaii. The coffee producing area is about 30 kilometers long and its growing areas are mainly concentrated in the north and south of the area. Coffee trees are planted in relatively desolate areas, but their soil is fertile and contains volcanic ash. Although it takes a lot of physical labor to start planting and it is difficult to manage, it is comforting that Kona's coffee trees (at least those growing above 90 meters above sea level) do not seem to be affected by any diseases and insect pests. Although Hawaii is often affected by tornadoes, the climatic conditions are very suitable for the coffee industry. There is plenty of rain and sunshine here, and there is no worry of frost. In addition, there is a strange natural phenomenon called free shade (freeshade). On most days, at about two o'clock in the afternoon, white clouds appear in the sky, providing the necessary shade for the coffee trees. In fact, it is such superior natural conditions that make the Arabian coffee in the Kona region produce more coffee than any other plantation in the world and maintain high quality. For example, it produces 560,900 hectares per hectare in Latin America and 2240 kilograms per hectare in Kona. To the displeasure of coffee fans, only about 1400 hectares of coffee are produced. Real Kona coffee is indeed a treasure in the world and is not easy to find.

Three: Kenya AA++

It has a strong and refreshing aroma of fruit, and if the aroma of other coffee is a fruit, then Kenya is a mouthwatering fruit with combed hair all over the garden. The acidity is bright and beautiful, reminiscent of fermented red wine, rich and strong, mellow, Kenya combines almost all the good flavors of the world's high-quality coffee, rich Huigan, long finish.

On the other hand, the Kenyan government plays an important role in the production, processing and sale of coffee, strictly controlling the quality and adopting a unique bidding method in sales, which can better ensure the quality and reputation. This is also one of the reasons why Kenya is recognized as a high-quality coffee with stable quality in the world. Its highest grade is Kenya AA++..

IV: Antigua, Guatemala

Has a strong chocolate aroma, bright and refreshing acidity, moderate mellow, soft and smooth. It has a unique volcanic ash aroma. Therefore, it has the reputation of "smoke coffee".

Guatemala is a country that runs through the rest of the Andes, because of its many volcanoes, it provides fertile soil for the growth of coffee and makes Guatemalan coffee have a unique volcanic smoke flavor.

Five: Manning

It has the fragrance of fresh soil and the natural smell of mountains and forests. The acidity is almost imperceptible, the bitterness is soft and palatable, it is as thick as syrup and has a long finish. The appearance of Mandarin beans is arguably the ugliest, but coffee fans say that the more ugly the Sumatran coffee beans are, the better, mellow and slippery they are.

The word does not refer to a variety or a specific place name. It is said that there are two or three versions. Whether the Japanese misheard the noun at that time, or did the local people use this name to describe the taste of coffee or the local coffee in Aceh province at that time. There are different opinions..

On the other hand, Jin Mantning, which specifically refers to the old typica species produced around Lake Toba in Lindong, must be selected, and those with that unique aroma are listed in this grade. around the year 2000, only a small amount of the Japanese and Taiwan markets were supplied, and around 2002, some of them were sold to the United States.

Six: Tarasu, Costa Rica

Fresh aromas of citrus, strawberries and other fruits, rich chocolate flavor, soft and light, giving people a fresh and lively feeling. After drinking, it still has a rich and beautiful fruit flavor in the aftertaste.

Tarasu, located in the south of the country's capital, San Jos é, is the country's most valued coffee grower.

One of the lands. "Tarasu Latin America" (La Minita Tarrazu) coffee is a local product, but the production quantity

Limited, about 72600 kilograms per year, it is grown on a piece of land called "La Minita"

The land is owned by the last three generations of the McAlpine family in England. In fact, this piece of soil

The land can produce more than 450 tons of coffee every year. But Tarasu Latin American coffee is grown without artificial fertilizers or

Insecticide, whose harvest and selection are all done by hand, in order to avoid air spray selection.

Damage to coffee beans to some extent.

Seven: Colombia supremo

Elegant floral aromas, some said to be rich dried fruit aromas, beautiful acidity, smooth and smooth, balanced taste, medium mellow.

Colombia, once the second largest coffee producer in the world, all uses washing to treat beans, coupled with the high altitude and natural climatic conditions of the Andes provide good conditions for the production of high-quality coffee. Because of its high altitude and steep terrain, Colombia usually uses donkeys to transport coffee beans when harvesting, and jeeps for those with better conditions. in the 1990s, Colombia's National Coffee Council successfully introduced Colombian coffee to the world as donkey uncle Juan Valdi.

Eight: Ethiopia Mocha

The wild aroma from the prairie, obvious and beautiful acidity, rich chocolate flavor, slightly red wine flavor, beautiful and long finish.

Ethiopia, as the birthplace of coffee, coupled with its natural climate and soil altitude conditions, its coffee beans occupy an important position in the world coffee market. It is worth mentioning that Ethiopia still has a lot of wild coffee, and the taste is unique.

Nine: Yemeni Mokasanani

Full-bodied chocolate aroma, soft and palatable, well-balanced taste, high mellow, in a strong and long finish can still feel the rich chocolate flavor.

Sanani is a market name near the Yemeni capital, so named because high-quality coffee produced near the capital is sold in this market. Because it is located in the arid region of West Asia with little precipitation, it is all processed by dry processing, so although it looks ugly on the outside, the same Yemeni mocha is mellow and tastes better than Ethiopia's mocha.