Description of coffee flavor in main producing areas of coffee taste characteristics of coffee producing area

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There are three main producing areas of coffee beans: Africa, America and Asia.

Africa: Ethiopian coffee has a strong orange flavor, while Kenya coffee has strong raspberry aromas, sour aromas of black plum juice and grapefruit, and sweet sugar cane.

The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the biggest features of African beans and attract coffee fans to delve into.

American bean flavor: generally speaking, the flavor is relatively regular.

The Brazilian coffee is soft and sweet, while the Costa Rican coffee is gentle and supple, with a blend of sour, sweet and chocolate aromas.

Panamanian coffee has strong aromas of citrus, jasmine, almond, mango and nectar, with bright acidity and a strong resemblance to Ethiopia's national treasure bean Yega Sheffield.

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.

Asia: mellow is thicker than Central and South American beans and African beans, but has a lower sour taste and a slightly heavy wood, herb, spice and earthy flavor.

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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