Coffee tasting | learn coffee from balanced American beans.

When it comes to fine coffee, there are some vague definitions, such as variety, treatment and quality identification, but there are also some very clear definitions: in the most favorable microclimate and soil, you can grow a unique flavor of fine coffee. The last issue of coffee white tasting entry, coffee white tasting entry, drink fine products to distinguish varieties! The flavor of iron pickup and bourbon coffee varieties, today, began to distinguish from the production area of coffee what different flavors:

coffee belt

Coffee trees are only suitable for growing in the tropics or subtropics, so the zone between 25 degrees north and south latitude is most suitable for coffee cultivation. This coffee-producing zone is commonly referred to as the "coffee belt" or "coffee zone." The ideal planting conditions for coffee trees are warm climates with temperatures ranging from 15 ° C to 25 ° C, and rainfall throughout the year must reach 1500mm to 2000mm, and its rainfall time should match the flowering cycle of coffee trees.

Of course, in addition to seasonal and rainfall coordination, there is also fertile soil. The best soil for coffee cultivation is fertile soil that is well drained and contains pozzolanic ash.

Simply understand that the origin of coffee beans is mainly divided into:

Africa, Central and South America, Asia and islands

Many people in contact with coffee, bitter is strong, strong is fragrant, meet such guests we will patiently explain, what flavor, but for a person who never studies coffee, especially just started to contact coffee tasting lovers, many people do not like coffee acid, like very mellow or even strong taste coffee. The key to getting started by coffee tasters can start with balanced American beans...

Central and South American Bean Flavor: Overall, the flavor is quite normal. The Brazilian coffee is mellow and rich, while the Costa Rican coffee is mild and supple, with sour, sweet and chocolate aromas mixed together in an extremely balanced manner. Panama coffee is rich citrus, jasmine, peach and nectar sweet, bright and varied fruit acids, and very similar to yega sherry.

■ Taste characteristics: balanced, moderate acidity and mellow

In 1721, French naval officer Gabriel Mathieu de Clieu took the first coffee sapling from Africa to Martinique in Latin America. All this is the origin of coffee cultivation in Latin America. Because France was under Bourbon rule, Arabica coffee grown in Latin America took on another name that is still famous in the coffee industry today, Bourbon. Bourbon is now an important branch of Arabica coffee.

The overall flavor of Latin American coffee is known for its balance, and all the flavors in coffee can be found in Latin American coffee. The widespread use of water treatment of green 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 also lower.

Honduras (Central America)

Honduras coffee has a rich and mellow taste, taste is not sour, alcohol and aroma are very high, quite suitable for beginners. Honduran coffee can be roasted to varying degrees, resulting in multiple layers of flavor. Medium baking can maximize the sweetness of beans, while deep baking can increase bitterness, but the sweetness does not disappear. Generally speaking, medium roast tastes best, has a rich and unique aroma, and is favored by Honduran coffee lovers.

Costa Rica

Costa Rica's high latitudes produce coffee beans that are famous in the world for their rich, mild taste, but extremely sour, and the beans here are carefully processed to produce high-quality coffee.

Colombia's most mature processing method [honey processing] coffee will generally have a good balance of sweet and fruit acid flavor, flavor will generally not be strong, but more fresh, mellow, so the key to flavor difference comes from the pectin layer of sugar and acid, during the period of exposure, pectin layer of sugar will be more and more concentrated, and these sugars will penetrate into the coffee beans.

Guatemala

Guatemala taste characteristics: bitter and fragrant, good taste, the central region of the world famous, excellent flavor of good coffee, coffee beans here with more charcoal, cocoa aroma, only slightly stronger acidity. Slightly sour and mellow and smooth, is the best material for mixed coffee. It is classified into seven grades according to altitude. SHB is more fragrant and mellow in highland.

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.

Friends who like to drink acid, most will choose African beans, its unique geographical environment breeds extraordinary coffee flavor, unique floral and fruity ambiguous interweaving, deeply loved. For those who like a balanced taste, American beans are a good choice. The taste and taste are balanced, and the caramel and stone fruit flavors are obvious.

Here's a coffee tasting combination to taste the difference between African and American beans:

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