What kind of coffee do you have?

The type of coffee

There are four kinds of coffee trees in the world, of which only two are of real commercial value and have been planted in large quantities. One is the Elaraby species (ARABICA), and the other is the Robasta species (KOBUSTA).

Different varieties of coffee beans have different flavors, but even the same varieties of coffee trees have their own unique flavors due to the influence of different soils and different climates.

Elaraby coffee trees are more difficult to grow. They like mild days and cooler nights. Too cold, too hot, and too humid climates can be fatal. Elaraby needs to plant coffee trees on sloping slopes at high elevations, so harvesting must be carried out manually, which is extremely difficult. However, because Elaraby coffee beans have excellent aroma, balanced taste, and relatively low caffeine content, although it is not easy to grow, they actually account for about 70% of the total coffee planted.

Robasta grows coffee trees that are resistant to high temperature, cold, moisture, drought and even mold. Its adaptability is extremely strong, it can grow very well on flat land, and harvesting does not necessarily need manual work, but can be carried out completely by vibrating machines. As far as planting is concerned, Robasta has many advantages in growing coffee trees, but it is a pity that the coffee beans produced are bad in aroma, bitter in taste, insufficient in acidity, and double the caffeine content of Elaraby. Robasta has more personality in the mouth of caffeine beans, which is mostly used for blending or instant coffee.

On the other hand, most of the Robasta coffee beans are small, of different shapes and sizes, and are not very good-looking. They are mainly produced in Uganda, Ivory Coast, Congo, say, Angola and other countries. Generally speaking, the coffee beans that everyone is most familiar with when drinking individual coffee in Taiwan cafes, such as the mountains of Brazil, Mantenin of Colombia, Yemenmoka, and the Blue Mountains of Jamaica, are all high-quality coffee beans grown by Elaraby.

Japanese charcoal roasted coffee: pure re-accompany has created the unique taste of Japanese charcoal roast. Xiangchun is bitter and astringent, and most of them maintain the original flavor of coffee.

Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans with a strong sour taste, deep-baked flavor please climb to a higher floor.

Bitter coffee: no sugar and no company, boiled coffee has a strong flavor, but the most bitter coffee, Blue Mountain Coffee: the origin of Jamaica, named in the Caribbean surrounded by the Blue Mountain sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for medium roasting.

Java coffee: Origin: Sumatra, Indonesia. It belongs to Arabica. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste.

Conna Coffee: Origin: coffee beans cultivated from lava in the Conna area of Hawaii, with a slight wine aroma and a very unique flavor.

Santos Coffee: mainly produces Brazilian Sao Paulo sweet, sour and bitter, with moderate sour taste, special taste and elegant taste.

Mocha Coffee: Origin: Ethiopia has a unique aroma, moderate roasting has a soft sour taste, deep roasting gives out a strong aroma, occasionally used as a blend.

Brazilian coffee: Origin: Brazilian sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.

Colombian coffee: Origin: Colombian unique sour and mellow taste. It is refreshing and alternating.

Manning Coffee: Origin: Sumatra, Indonesia. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

Mamba Coffee:

Mixed coffee Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.

Salvadoran coffee:

Country of origin El Salvador

With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

Type of coffee:

Analysis of coffee

Etymology: Greek KAWEH

Meaning: strength and enthusiasm

Coffee beans: the nuts in the fruit of a coffee tree are baked in an appropriate way.

Coffee impression: Body

Aroma (Aroma)

Flavor (Flavor)

Guatemala Coffee: with excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.

Kilimanjaro Coffee: sour, sweet, pure and fragrant, it will give off sweetness and light sour taste after moderate roasting, and soft bitterness after deep baking, which is suitable for blending.

Coppuccino: Italy's most famous fancy coffee, whirling, with cream, dried lemon, cinnamon, sweet and strong

Irish Coffee: Irish Whiskey, sugar cube or granulated sugar, pour in coffee and whipped cream after burning alcohol lamp. Fragrant, pure and strong

Zamag Blue Coffee: wine, hot coffee, dry lemon, cinnamon and sugar, sour, sweet, bitter coffee

Wicklana coffee: Swiss mocha, mocha with fresh milk and chocolate syrup, plus whipped cream and chocolate

American light coffee: hot coffee with water, light and refreshing MC coffee is such a style