Coffee origin and relative flavor

South America

Brazil: long the world's largest coffee producer, Brazil mainly produces Arabica beans, but also some robusta beans.

Good tanned Brazilian coffee usually has a full taste, reminiscent of chocolate, dried fruit, dates, hazelnuts, or almonds. Brazilian coffee, washed or peeled and sunburned, is usually more elegant and tastes like almond candy and dried fruit.

In principle, the price of Brazilian coffee is not sour, and the tail rhyme is long and sweet. It's a good breakfast coffee, and it's also suitable for making espresso with milk.

Colombia: the third largest coffee producer in the century, Colombian coffee is all washed and famous for its clean and elegant taste.

Good Colombian coffee has a well-balanced flavor, like juice and a thick taste, with bright fruit flavors such as peaches and plums and red berries, such as currants, black cherries, red cherries, forest wild berries, etc.

Sometimes you get cocoa and nutty flavors, and the southern Huila region is more popular than fruit-conditioned varieties.

Colombian coffee is usually suitable for strong spirits, because if the coffee has a juicy balanced flavor, it will not conflict with strong and mellow spirits.

Brazil: Santos (Santos), Bahia (Bahia), Cerrade (Hirado), Mogiana (Mojiana)

Colombia: Armenia Supremo, Narino, Medellin

Central America

It is absurd to regard the whole of Central America as a single coffee producing area, or to simplify all coffee from Central America to the same kind. There are so many different microclimates, varieties, treatments (mostly washing) and flavors in Central America that you can almost write a book for the region. Central America is like a coffee food bazaar.

You can find full-bodied, full-bodied and sweet coffee in "Saranvado", slender, elegant and well-structured coffee in "Nicaragua", gorgeous, fruit-like coffee in "Honduras", soft varieties with creamy, chocolate and fruit flavor in "Guatemala" and nutty coffee in "Mexico". ("Honduran" coffee usually has rich fruit flavors, such as mango, peach and passion fruit.)

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Panama: Boquet, Cafe Volcan Baru Coffee Rose Summer (Geisha)

Peru: Chaximayo (Chanchamayo), Cusco (Cuzco or Cusco), Norte (Puno)

Dominican Republic: Baraona (Barahona) El Salvador: Pipil (Pipil), Parkmara (Pacamara)

Puerto Rico: Yauco Selecto, Greater La Reis Yuco (Grand Lares Yauco)

Colombia: Armenia Supremo, Narino, Medellin

Guatemala: Antigua (Antigua), Vivette Nanguo (Huehuetenango)

Costa Rica: multi-Tower (Dota), Indy (Indio), Tarazhu (Tarrazu), Sanhe District (Tres Rios)

Cuba: Turquino

Jamaica: blue Mountains (Blue Mountain) Ecuador: Galapagos (Gala á pagos), Gigante

Venezuela: Montebello (Montebello), Miramar (Miramar), Granija (Graneza), Ala Granija (Alaganeza)

Nicaragua: West Notega (Jinotega), New Segovia (Nuevo Segovia)

Africa

Kenya: washed Kenyan coffee is one of the good flavors. Kenyan soil, climate, and local Arabica SL28 varieties add up to give Kenyan coffee a unique flavor.

The best Kenyan coffee has strong acidity, reminiscent of ripe blackcurrants, oranges or cherries. Kenyan coffee also has strong berry aromas, such as blackcurrant, blueberry, and often rose fruit, passion fruit, gooseberry and floral aromas.

Kenyan coffee has a lively flavor and high acidity, so it is ideal for chocolate cakes or chocolate-based snacks.

Ethiopia: it is considered to be the hometown of coffee and produces a lot of coffee with different flavors.

From chocolate-like sun-tanned coffee in Jimma to coffee with floral and fruit flavors in Sidamo and Yirgacheffe, if you buy high-quality water to wash Yega Xuefei, you will taste the strong aroma of coffee flowers (this aroma is reminiscent of lemon or jasmine) Of course, there is bergamot (usually citrus fruit), which is the typical flavor of Earl black tea.

Washed Yejia Xuefei usually has elegant acidity, giving people the impression that they are drinking tea rather than coffee. If it is Sidamo, Yejia Xuefei's sun-made coffee, you will experience a veritable fruit bomb and taste blueberries, strawberries and peaches and plums.

Democratic Republic of the Congo: Kivu, Ituri

Rwanda: no machine (Kivu)

Kenya: Kenya AA (AB), Kenya Oreti Manor (Kenya AA Oreti Estate)

Uganda: Elgon, Bugisu, Ruwensori

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro) Cameroon: Bamileke and Bamoun

Burundi: Ngozi (Ngozi)

Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge

Mozambique: Manyika (Manica)

Ethiopia: Yirgacheffe, Harrar, Jima (Djimmah Gemma jimma Gemma), Sidamo, Lekempti

Asia, Middle East

Indonesia: the fourth largest coffee producer in the world, some of the world-famous classic coffee comes from this region, such as Blue Java, Sumatra and Brown Bali. In particular, it should be noted that Indonesian coffee production technology is not advanced enough, so Indonesian coffee is usually quite rough, good quality and uneven.

Good Sumatran coffee is reminiscent of wet soil, leather, tobacco, and slightly overripe fruit. This kind of coffee has a full taste, low acidity and high sweetness.

Java coffee is usually slightly more elegant, with more wood and nutty flavors.

Brown Bali coffee has a long history and tastes like wood and sacks. This should not be the best coffee in the world.

India: produces a large amount of robusta beans and a small amount of Arabica coffee. India's humid and hot climate forces coffee farmers to cultivate new Arabica varieties that are more resistant to fungi and other harmful coffee trees that can kill them, giving Indian coffee a taste spectrum rarely seen elsewhere. Good washed Indian coffee has a low acidity and a creamy taste.

Indian coffee is usually rough and strong, but still has a clean flavor. In most cases, you will find strong flavors of cocoa, nuts, spices, and some raisins or dried plums in Indian coffee. Some good Indian coffee also tastes of vanilla and oak

Yemen: Mocha Sanani, Mattari

India: Malabar, Karnataka, Tellichery Vietnam: weasel coffee (Weasel Coffee)

Indonesia: Java (Java), Mantenin (Mandheling), Ankora (Ankola), civet coffee (Kopi Luwak),

Chinese mainland: Yunnan Coffee, Hainan Coffee

Taiwan: Gukeng Coffee, Zhongpu Coffee, Dongshan Coffee, Dawushan Coffee, Bamboo Mountain Coffee, Chiufen Ershan Coffee Hawaii: Kona Kona

East Timor: Maubbessee

Note

*****

Panamanian Emerald Manor (Hacienda La Esmeralda Panama) Geisha "also known as geisha"

The proper cultivation environment and ideal raw bean treatment give it explosive aromas of jasmine, citrus, bergamot and vanilla, clear, lively, clean and well balanced, with a complete structure and elegant acidity and sweet taste reminiscent of acacia.

It has achieved good results in many bids, up to $130 per pound (453g).

So if you have a chance to meet, you'd better buy a cup and have a good taste, because you don't get such delicious and expensive coffee every day.