Flavor characteristics of fine coffee beans in Africa, America and Asia Coffee producing area

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Flavor characteristics of Fine Coffee beans in Africa, America and Asia

African bean flavor

The Ethiopian coffee has a strong orange flavor, while the Kenyan coffee has a strong raspberry flavor.

There are also sour aromas of black plum juice and grapefruit, and sweet aromas of sugarcane.

The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the most distinctive features of African beans.

Central and South American bean flavor

Generally speaking, the flavor is relatively regular. Among them, Brazilian coffee is soft and sweet.

Costa Rican coffee is gentle and supple, well balanced with a blend of sour, sweet and chocolate aromas.

Panamanian coffee has strong aromas of citrus, jasmine, almond, mango and nectar. Its acidity is bright and changeable, and it is very similar to Ethiopia's national treasure bean Yegashafi.

Pacamara coffee has a pleasant spicy aroma, a hint of ginger, sour and fruity.

The most important feature of Nicaraguan coffee is its charming almond flavor, which tastes stuffy.

Asian beans and island flavor

The thickness of alcohol is higher than that of Central and South American beans and African beans, but the sour taste is lower, and the flavor is slightly heavy wood, herbs, spices and soil.

The low stuffy smell is higher than the rising sour smell. Island beans are relatively light and gentle, with a light and elegant tone.

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