The choice of individual coffee starts from the coffee producing area to make fine coffee by hand.

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In the face of people who usually drink Italian milk coffee and instant cappuccino, there is really no way to cut into individual coffee. It is recommended here that you can start with the coffee producing areas.

Sumatra-Mantenin

Asians are still suitable for Asian beans, who often drink instant or heavy-flavored coffee. Friends in this producing area have the highest acceptance of this bean. Not because Mantenin is naturally bitter, but because the beans are usually roasted deeply, and the baking process produces substances such as tannin and quinic acid, which are the substances that dominate the bitterness of coffee. The taste buds of our tongue are more sensitive to bitterness than to acid, so when bitterness trumps acid, it highlights its mellow flavor and rich and solid taste. Yu Yun's bitterness will inspire an obvious return to Gan which is impressive.

Brazil-Red bourbon

Brazil's tropical rainforest climate and monsoon climate give coffee beans a slightly alkaline flavor. Coffee is grown in more than 10 states in Brazil and is a major coffee producer in the world. Brazilian coffee is grown in 850m--1200m above sea level, with less rainfall and long sun exposure throughout the year. This climate characteristic makes it more common to use sun treatment, which also gives sweetness and mellowness to Brazilian coffee. The main beans of Brazilian coffee are Santos and bourbon, of which red bourbon is the most sweet. Brazilian coffee is low in acidity, moderate in bitterness and long in taste.

Panama-Kaddura / Rosa

The Panamanian country has a special preference for rose summer beans, but in addition to rose summer, coffee varieties such as Kaddura and butterflies are also grown. Rose summer seed is a branch of Ethiopian native species, so it can give you the flavor of flowers, Nanyang fruit and berries. Kaddura has bright acidity and low mellow thickness, but Panama's unique high-altitude terrain and microclimate give coffee bean honey sweetness and smoothness, aroma and finish very long-lasting 😘

Colombia / Costa Rica-Kaddura / Black Pearl / Kaduai

The coffee beans produced in these two countries have strong nutty and chocolate flavors, and the producing areas in both countries are good at using different degrees of honey treatment, such as black honey, red honey, yellow honey and white honey. Different degrees of honey treatment gives coffee beans different flavors. Black honey and red honey will bring black sugar flavor and syrup-like taste to coffee beans; yellow honey and white honey have reduced sweetness but bright acidity, with obvious citrus fruit aroma and honey sweetness. Experiencing different degrees of honey treatment is a good way for us to experience the transition from bitter taste to sour taste.

Ethiopia-Ethiopia native species

According to legend, Ethiopia is the birthplace of coffee, and the main producing areas are Yega Xuefei, Sidamo, Gucci and so on. Ethiopian native species can subvert the impression of coffee for people who have been drinking only espresso and instant coffee. If Manning is a strong whisky, Ethiopia is like a sweet moxido. Coffee produced in different regions of Ethiopia has varying degrees of floral and fruity aromas, rich and strong tropical fruit flavor, low bitterness and obvious acidity and juice. At first glance, it may make some friends feel unable to adapt. Hey, your coffee beans are out of date, right? It's all sour!

Kenya-SL28/SL34

The coffee from Kenya is indeed a minority loved by the minority. Its acidity is as wild as the African people. For those who like acid, they will be attracted by its unique aroma of black plum, with the flavor of tomato and brown sugar. Friends who do not like acid may find it difficult to adapt. If you do not like sour people, but want to try Kenyan coffee, you can choose to try medium-roasted and medium-roasted coffee. The caramelization reaction during roasting will cause the coffee beans to produce aromatic substances and sugar dehydration and polymerization, reducing the sour taste of the coffee and increasing the thickness, bitterness and sweetness of the coffee.

However, for those who have just entered the pit and just joined the pit, it is recommended to start contact with African coffee, such as Yega Xuefei and Kenya AA, with pleasant floral aroma and rich and varied acidity, rich and strong tropical fruit flavor.

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