Classification of coffee what are the flavor characteristics of socialite coffee

The country with the largest coffee bean production in the world is Brazil in South America. The second place is Vietnam, but Vietnamese coffee beans are mainly used for instant and blended coffee (Robusta), while high-quality coffee usually uses Arabica (Arabica). The third is Indonesia, with more than 80% of Robusta varieties. This is followed by Colombia, Ethiopia, India and other countries. The order of the total export volume of coffee beans in various countries is also basically consistent with the order of production.

Classification of coffee

Coffee, small evergreen trees or shrubs, rubiaceae, long ovate leaves, pointed front, white flowers, berries, crimson, with two semilunar seeds together, and some oval seeds fried into powder, which can be used as a beverage, exciting and cheap stomach, produced in tropical and subtropical regions.

In terms of varieties, there are two main types: Arabica coffee (Coffea Arabica) and Robbite coffee (Coffea Robusta), the former accounting for 70% of the world's total output, the latter 30%. The main difference between the two is that Arabica coffee suffers from "rust" while Robster does not. Arabica coffee is hardy and grows in an area of 15-24 °C, while Robster is 24-29 °C, and the growth requirements are not as strict as the former. For example, it is OK to be below 500 meters above sea level, and the requirement of rainfall is not so strict.

The Jamaican Blue Mountain Coffee and Mocha Coffee that we are familiar with are named from the venue or the port of export, because generally speaking, the quality of the coffee exported from the previous coffee, a place, or a port is relatively consistent. It will be different from that in other places. This can represent the taste and quality of a kind of coffee. In fact, a place of origin can not guarantee the quality of coffee, and there are different varieties of coffee often produced in one place. For example, Cameron produces Arabica coffee and Robster coffee at the same time, but it is traditionally divided in this way. the world-famous coffee we are talking about now usually refers to a certain kind of coffee. Coffee celebrities in this way are:

Jamaican Blue Mountain Coffee

This kind of coffee can be sold at the most expensive price in the world. The taste is very subtle, the acidity is just right, the taste is fresh and elegant, with a hint of sweetness and excellent mellow, very smooth and refreshing, and an unparalleled aroma. Suitable for medium baking, so that the original flavor can be preserved to a large extent. * is its main consumer country.

Hawaiian Kona Coffee

It is fresh, crisp, medium-bodied, slightly sour and full-bodied, with a long finish and a mixture of wine, fruit and spices. Suitable for light or moderate baking.

Brazil Bourbon Santos

Brazil is the country with the largest coffee growing area in the world. Coffee drinking is very common, but it is low-grade coffee. Because the altitude of his country is generally low, and it is planted in a large area, manual harvest is difficult to implement, generally mechanical harvest, so ripe and green fruits will be mixed together, affecting the quality. Generally speaking, Brazilian bourbon Santos coffee has no outstanding advantages, but there are no obvious defects. This coffee has a mild and lubricated taste, low acidity, moderate mellow, light sweetness, and is suitable for popular methods. It is the best raw material for making Italian espresso and all kinds of fancy coffee. Suitable for ordinary baking.

Colombian premium coffee

Unique location, at the foot of the Andes, mild climate and humid air, no frost, undulating mountains provide a diversified climate and long growth cycle, resulting in its small particles, mellow taste. This coffee is medium mellow, low acidity, sweet, has the best flavor and delightful aroma. Some people say that Colombian super coffee has the strong lubrication characteristic of Sumatra Mantenin, a special walnut bitterness and nutty taste, suitable for medium roasting.

Harald, Ethiopia

It has a mixed flavor, mellow taste, moderate or mild acidity, and the lowest caffeine content, because residents still pick wild coffee, making it the most unusual and special coffee in the world. Its dry treatment gives it a unique earthy smell, and its unique primitive wild flavor is very aggressive. Suitable for shallow baking.

Kenya A.A

Because he is very similar to Yemeni mocha and Ethiopia, they both have a chic wine taste and a long aftertaste, but it is rare that Kenyan coffee has the mellow and smooth taste that Ethiopian coffee and Yemeni coffee do not have. it is lighter than Ethiopian coffee and more mellow than Yemeni mocha, so it is generally suitable for deep roasting.

Yemeni mocha coffee

One of the oldest coffee in the world, Yemen is at the southernmost tip of the Arabian Peninsula, and Mocha is a port in Yemen where coffee was formerly named. But now the port of Mocha no longer exists and has become a sandbar. The mocha coffee we are talking about now generally refers to coffee of similar quality, which has lost the meaning that he began to name. Nowadays, coffee in Arabian Peninsula is called mocha coffee, and sometimes Harald coffee produced in Ethiopia is also called mocha. It is characterized by fruity, obvious wine, spicy and nutty flavors. Some people also commented that the aftertaste of mocha is very similar to that of blueberries, with a strong sour taste and obvious chocolate flavor, which is suitable for deep baking, and it is said that it is best to grind and brew after baking for a day or two.

Sumatra manning coffee

Unlike the dry and long-lasting taste of Central America, it is characterized by mellow taste, mild acidity and long-lasting aroma. Although not as mellow as the fresh vanilla wine of African coffee beans, Indonesian coffee beans are known as "sweet herbal flavors" and are suitable for medium roasting.