Hand-brewed coffee which tastes better, American beans or African beans?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

[Foreword]

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. And friends who like balanced taste, American beans are a good choice, taste and taste balance, caramel, stone fruit flavor is obvious, the following is a list of African and American beans

African series

[Yejia Shefei Red Cherry]

Ethiopia's main producing areas are Yejia Shefei, Sidama, Pengjia Forest, Lekanti, Kenbata, Irubaba, Hara, Lim, Yejia Shefei is a small town in Ethiopia, but also one of the highest coffee producing areas in the world, with an altitude of 1700-2100 meters. It is foggy all year round, like spring all the year round, with a gentle breeze and cool and humid. During harvest season, Ethiopian coffee trading companies would come to town to buy coffee beans collected by farmers and eventually auction them for export under the brand name "Yegashefi." In order to pursue high-quality fruits, the implementation of the "red cherry plan", all hand-picked 100% red fruits, so that coffee farmers put more thought into the process of screening beans, these coffee prices are relatively high.

After selecting available coffee cherries, the coffee cherries are placed in an elevated shed for sun drying to isolate contact with the ground and prevent the generation of earthy impurities, creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored to wait for the ripening of the entire flavor and increase in sweetness.

Yejia Xuefei body varieties are native species, small particle species, relatively round appearance, very small beans, mostly between 14-15 mesh, Yejia Xuefei red cherry G1 green beans color yellow, is a typical sun coffee color, particles are uniform and full, less defective beans.

Flavor: Strong fruity aromas, with thick dried fruit, Brin, strawberry, lemon, sweet as honey in the middle, chocolate at the end, not strong in the mouth, medium body, not sour, like fruit black tea.

[Lim G2]

Lim coffee production is relatively low, mainly exported to the European and American markets, in the past not easy to buy in China, but in Europe and America is very popular, famous only after Yega Shefi. Coffee is grown locally in Ethiopia (Heirloom) and is grown 100% organically by small local coffee farmers. The soil is Vertisols soil, planted between 1850-1900 meters above sea level.

Limu region is mainly washed beans, taste a little milder than Sidama region, its body is thinner, often with citrus characteristics, floral and citrus fragrance performance is also inferior to Yega and Sidama, but more a grassy fragrance and cocoa fragrance, as well as sandalwood flavor, although not as famous as Sidama or Yega Sherfie coffee region, but also produces many flavor characteristics of coffee beans.

The method of washing and fermentation is adopted to remove the peel, pulp and mucosa, and introduce endless running water. When processing, the fermented beans are put into the pool and moved back and forth, using the friction of the beans and the power of the running water to wash the coffee beans until smooth and clean. After washing, the beans are still wrapped in the endocarp, which has a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment and become moldy. After that, they are dried in the sun. Although it takes 1-3 weeks, the flavor is excellent and quite popular.

Flavor: Grassy on the palate with apple and plum acidity, caramel and nutty sweetness in the middle, cocoa and berry aftertaste

[Heart of Africa in Burundi]

Burundi is located in the steep East African Rift Valley. The terrain is complex. More than 800,000 Burundi families depend on coffee cultivation for their livelihood. Most of them belong to small-scale coffee plantations, which are planted separately from other crops. They are planted artificially and have no mechanized equipment. Coffee is grown in the mountains at an altitude of 1400-1700 meters. Coffee tree varieties are mostly bourbon and its varieties, processing methods have been washed and semi-washed two kinds, in the past more exported to Belgium, Germany, Holland, Japan, Australia and the United States.

Coffee in Burundi mainly comes from the following five major producing areas, mainly Kayanza, Ngozi, Mumirwa, Buyenzi, Kirimiro and other famous coffee producing areas. Coffee production patterns in Burundi ("Heart of Africa") Burundi are closer to Ethiopia, with smallholder production predominating. Farmers send their harvested ripe berries to the treatment yard for unified treatment.

Double washing treatment is adopted. After peeling and pulp of berries, they are soaked and washed in water tank, and then placed on shelving to dry in the sun. Coffee beans are almost flawless, size and water content are quite even. Coffee treated in this way will have extremely grateful taste and bright flavor.

Flavor: Wild taste, strong residual taste and aroma, citrus acid and tea aroma, light acid, strong texture, brins, kumquat, lemon, dried fruit, caramel, smooth taste, saturated aroma, rich and lasting finish.

American Series:

[Costa Rican honey processing]

Costa Rica was the first country to introduce coffee into Central America. Because it is located in the Central American Isthmus, there are many volcanoes in the territory, it has the natural advantages of sunshine and land, and the climate is harmonized by the Pacific Ocean and Atlantic Ocean currents and sea breezes. The coffee produced has the characteristics of local micro-climate and terroir conditions. After years of development, Costa Rica now has eight main producing areas: Guanacaste, West Valley, Central Valley, Turrialba, Orosi, Tres Rios, Tarrazu and Brunca.

The honey treatment method refers to the process of making raw beans with mucous membranes dried in the sun. The juice produced by the coffee berry processing process is taken to soak the shelled beans in the process. Because the berry juice contains high sweetness and unique enzymes, the processed shelled beans contain richer flavors and complex positive flavors.

The more pectin is retained, the richer the final flavor of coffee and the higher the sweetness. The pectin mucosa part is the part with the highest sugar content of coffee fruit, and it is also an important part of coffee processing fermentation. It can be said that 80% of this part determines the nutrition supplement during the processing.

Yellow honey retains 60% pectin, red honey retains 75% pectin, and black honey hardly removes pectin. From the pectin layer of sugar and acid, during drying, pectin layer of sugar will become more concentrated, and these sugars will penetrate into the coffee beans.

Kadula-based cultivation, taste with lemon or citrus sour, in terms of sweetness by the number of fertilizer growers and dosage, high yield, short trees and branches, loved by local farmers.

Flavor: Floral and creamy aromas, lemon, brioche, orange, peach flavors, grapefruit, juice, natural sweetness, delicate taste, perfect and balanced overall.

San Juan, Honduras

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. There are six major producing areas, mainly located in the west, south of Copan (Copan), Opalaca (Opalaca), Montecillos (Montecillos), Gongma Agua (Comayagua), Agalta (Agalta Tropical), Paraiso (El Paraiso).

The average planting height of the high-quality coffee production area is more than 1100 meters, which is divided into three grades according to altitude: Standard grade, planting height is 1000 meters;HG grade, planting height is 1000-1500 meters;SHB grade, planting height is more than 1500 meters.

San Juan Cido is a small village in central Honduras, 40 km northeast of Tegucigalpa, Honduras. The town is under Francisco Morazán's jurisdiction, the estate is located in the buffer zone of La Tigra National Park, has an independent rainforest ecosystem, its climate and altitude are very conducive to the production of high-quality coffee beans, planted in the mountains at an altitude of 1450-1550 meters, shaded by banana, avocado, papaya and other fruit trees.

The fruit is picked manually and then picked to ripen, often taking weeks. Coffee beans are treated by washing, first soaking and picking out floating beans, then peeling off the peel and pulp with machines. Local farmers believe that the larger the fruit, the better the maturity. Fermented for 10-12 hours, washed clean, and finally dried in African sunbeds for 8 to 10 days, so it always has a faint fruity taste.

Flavor: Caramel sweetness is evident, toasted nuts, milk chocolate, rich creamy texture, slight spice and oolong tea finish.

African beans with fruit tone, the overall taste is light and refreshing, more like drinking fruit juice, while American beans with balanced flavor and taste make people feel like drinking melted cream chocolate, smooth and mellow, bringing different enjoyment to the tip of the tongue, African beans or American beans, which do you like?

Related recommendations: hand brewed coffee really good to drink? Why does coffee smell better than coffee?