Introduction of Coffee producing area and Flavor characteristics in five producing areas

Ethiopia:

Ethiopia is the birthplace of the famous Arabica coffee beans, of all the producing areas, Hidamo and Yegashafi are the most outstanding, and people have always maintained the tradition of harvesting wild coffee beans. The coffee garden with an elevation of more than 1500 meters has formed a unique coffee style after thousands of years of evolution and adaptation. Ethiopian coffee is mostly washed beans, full-bodied flowers, smooth and subtle, as well as strong chocolate and fruit aromas.

Ethiopian coffee, which grows in the natural wild environment, is called "wilderness coffee". It retains the most primitive and natural taste of coffee beans and has the most direct and full expression of the soil. Because of its rich and complex fruit aroma, it has become an international hit almost overnight, becoming a hot target for experts and expensive.

Kenya:

Kenya is the top grade of coffee, with obvious flavor: sour taste of lemon, sweet fruit, mellow chocolate. Kenya does not have a long history of coffee. Arabica coffee varieties were introduced at the beginning of the 20th century, and later more varieties from Brazil were cultivated.

The taste and quality of Kenyan coffee is as intriguing as its natural scenery, with an irresistible aroma. Kenya's high altitude and low mountain temperatures extend the ripening period of coffee beans and help to accumulate the complex aroma of the fruit. Its unrestrained acidity and heavy aromatic fruit flavors, such as blackcurrant and grapefruit, constitute the rough ripening characteristics of Kenyan coffee.

Colombia:

Colombian coffee (Cafe de Colombia), which originated in Colombia, is one of the few individual coffees sold in the world under the name of the country. Colombia is considered to be the best coffee producing area in South America, and the coffee produced is bright, fruity and vibrant. Colombia has some of the most ideal coffee-growing soils in the world.

Colombian coffee is characterized by a variety of styles, not only a standardized and stable style, but also interesting and changeable small production stars. Generally speaking, Colombian coffee is fresh and fruity. Compared with other producing countries, Colombia is more concerned with developing products and promoting production, and its coffee producers maximize the quality of coffee beans with professional baking techniques.

Guatemala:

Guatemalan coffee, produced in Guatemala, belongs to bourbon coffee beans, is one of the more sour varieties, mellow and slightly wild taste, the most suitable for blending coffee. With its unique style, Guatemalan coffee has become one of the most famous coffee producing areas in the world in recent years. Coffee from this small Central American country has stood out in recent years: harmonious, sweet, soft and fragrant, tasting it as if to explore its roots (Mayan culture).

In the shady volcanic zone, coffee beans develop their complex aroma layers and full taste, which seems to let us see the sudden disappearance of mysterious Mayans multiply in ancient lands, and history brushes away their existence. History has made them forever.

Costa Rica:

Around 720, coffee entered Costa Rica, and by the early 19th century, the total income of coffee exceeded that of tobacco, sugar and cocoa. The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied and mild in taste. The coffee beans here have been carefully processed, which is why there is high-quality coffee.

Costa Rica's volcanic soil (slightly acidic, very fertile) creates a balanced, smooth, aromatic coffee. Its coffee producers focus on cultivating and processing specific varieties of coffee beans, strive for excellence in technology, and its boutique coffee enjoys a high reputation in the international market.