Introduction to the types and bitterness of coffee beans recommended cooking methods for single coffee beans without acid

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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 treasure of coffee, its taste is sweet and smooth, not bitter but slightly sour, generally a single variety to drink, is the best variety of coffee. It is produced in the high mountains of Jamaica in the West Indies. Because the output is very small and the price is expensive, most people seldom drink the real Blue Mountain, and most of them are made by coffee with a very similar taste. Nevertheless, the price is still higher than that of ordinary coffee.

Mocha Matari Coffee: (producing country: Yemen)

This coffee is produced in Yemen in the western part of the Arabian Peninsula in the Middle East. Coffee production has a long history. Although mocha coffee is well-known, it has become a headache for Yemen due to the outflow of labor force and the shortage of domestic labor force in recent years.

The variety 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)

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

The southern and southwestern highlands of Ethiopia are the main coffee producers. 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

● mocha (Ethiopia) has a special flavor, its unique sweet, sour, bitter taste is extremely elegant, for the general senior people like the excellent variety, ordinary single variety to drink, drink delicious lubrication, mellow taste for a long time, if the blending of comprehensive coffee, is an ideal variety.

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.

● Santos Brazil is a neutral coffee bean, its flavor is known as the strong coffee, the single taste is also good when drinking, the blending of other coffee has a unique flavor. The beans must be roasted just right in order to taste the slightly sour, slightly sweet, slightly bitter and faint flavor.

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): as the ideal bean for mixed coffee, it has little acidity, strong bitterness and few pure drinks. It is the representative variety of Nanyang coffee. If the comprehensive coffee is mixed with Romsda coffee, the concentration and sweetness of the coffee can be increased.

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.

● Manning: strong variety, with strong aroma, bitter taste, but strong mellow, generally for coffee lovers, like to drink alone. When blending mixed coffee, it is an indispensable 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 grown on slopes around 1300 meters above sea level in the Andes, with temperatures of about 7 to 18 degrees and annual rainfall of 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.

● Colombia: it is a kind of soft coffee, which has the characteristics of sweet in sour and flat in bitterness, especially exotic fragrance, wonderful flavor and peculiar flavor of melon peel. It is one of the best coffee.

Kilimanjaro Coffee: (producing country: Tanzania)

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

Of the coffee produced in Tanzania, Arabica beans account for 75% 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. There used to be several kinds of wild coffee in Tanzania, but now most of the coffee planted are imported from abroad.