The quality of boutique coffee beans what are the standards of producing countries and producing areas?

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Now there is an advertisement for coffee that says, "the first generation drinks instant coffee, the second generation drinks espresso, and now let's enter the third generation to drink hand-made boutique coffee." As I mentioned earlier, it is impossible for a good baker to beautify mediocre coffee beans into high-grade coffee beans. Good beans can only be planted attentively, from the variety of trees, the way of cutting, to the harvest of fully ripe fruit. These are good beans that can only be obtained by coffee farmers and good coffee farms and producing areas.

Medium-deep roasting to deep roasting, which relies on bitterness to override the bad taste, has become the mainstream, and has been affecting most people so far, thinking that coffee should be bitter. I think this is what the questioner calls "home-grown beans".

Because of the above, gradually in the middle of the 19th century, coffee farmers began to cut coffee more attentively. Although at that time, the purpose was to make the quality of coffee better by means of germplasm, but I think it was true that we had to rely on good quality in exchange for a better price, and then broke the layers of traders and turned to be able to purchase coffee beans directly from the origin or manor, mainly to resist the massive purchase and collection of European traders.

The coffee beans with such emphasis on quality are made by Erna Knustsen, the godmother of boutique coffee, who innovatively used the word "Specialty Coffee" in the "Tea & Coffee Trade Journal" monthly magazine in 1974 to show that only in the most favorable altitude, soil and climate can we cultivate high-quality coffee with unique flavor. At the same time, it is also a comparison with large quantities of commercial low-cost coffee. Later, she and five others founded the American Fine Coffee Association in 1982, and the word "boutique coffee" was not known around the world. It was not until 2000 that she gradually moved from the niche market to the mass market.

Coffee growth is mainly distributed in the tropics with the equator as the center and latitudes between 25 degrees south and north. Coffee is grown in more than 70 countries in the world, and "boutique coffee" pays attention to Terroir (regional flavor), climate or altitude of producing areas or estates, whether coffee trees are sunny or shady, valley climate or dry, rainy or humid, temperature difference between day and night, etc., these complex weather, soil and water combinations, cut out coffee with different flavor, so without unique "regional flavor", it is not fine coffee. And reduced to fragrant, monotonous, with bitter, must add sugar in order to import the low-cost coffee.

There are too many... In addition, the top three winners of the boutique Coffee Association all fell at an altitude of about 1600, showing the famous saying that high altitude produces fine products.

From the above text, I think the biggest difference in taste is to change the inherent "bitterness" of coffee to "hierarchical", "sour", "sweet", "mellow" and "single" boutique coffee taste.