Description of the flavor characteristics of coffee varieties, individual coffee and representative coffee

Esselsa species

Ethel sa is a variety discovered in 1904, which is native to the Charlie River Basin in Africa, with small fruit and high yield per plant, especially a drought-resistant variety. The product has a strong flavor, slightly bitter taste and less cultivation.

Typica: the oldest native variety in Ethiopia, all Arabica are derived from Tibica. The top leaf of Tiebika is bronzed and the bean body is oval or thin in shape; the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. One of the characteristics is that the top leaf of Tibica is bronzed.

Bourbon: a variant of the early (prehistoric coffee) Tibika that changed its shape from thin to round after it was transplanted to Yemen. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution). Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test.

[gene mutant-bourbon variety]

Pointed Bourbon (Bourbon Pointu): found in Bourbon Island in 1810, beans changed from round to pointed, with only half the caffeine content, but in small amounts, weak and extremely precious (mostly cultivated in the laboratory).

Kenyan "SL28" and "SL34": the bourbon line, screened and cultivated by French and British missionaries and researchers in Kenya in the early 20th century, has adapted to Kenya's high-concentration phosphate soil for a century, giving birth to Kenyan characteristics of sour elves; top Kenyan coffee comes from these two varieties, but it loses its flavor when transplanted elsewhere.

Yellow bourbon (Bourbon Amarello, or YellowBourbon): a bourbon variety endemic to the Brazilian state of Sao Paulo, where the coffee fruit does not turn red and is orange when ripe. It was later found that the pericarp of other local bourbon-derived varieties also turned yellow.

Kaddura (Caturra)

It is a single gene variant of bourbon found in Brazil in the 1950s. It has better yield and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, it has the same problem as bourbon-- as a result, it takes a year off for a year. The flavor is equal to or slightly worse than bourbon beans.

But it is more adaptable, can be planted with high density, does not need shade trees, and can be vibrant in direct exposure to the sun, so it is also called "exposed coffee" (Sun Coffee).

Kaddura is suitable for high altitude areas from 700m to 1700 m, but the higher the altitude is, the better the flavor is, and the bean yield is relatively reduced. There are also variants of yellow Kaddura in Central and South America, but the wind rating is not as good as Huang bourbon.

Catuai: Kaduai is a hybrid of New World and Kaddura. It inherits the advantage of Kaddura's low stature and makes up for the weakness of Arabica fruit. The result is solid, and it is not easy to fall when the strong wind blows. The biggest regret is that its overall flavor is slightly more monotonous than Kadura.

Kaduai also has the difference between red fruit and yellow fruit, and red fruit wins more often than yellow fruit. Kaduai, Kaddura, New World and bourbon are the four main varieties of coffee in Brazil.

Pacas (Pacas): a bourbon variety found in El Salvador. In 1935, the Salvadoran coffee farmer "Don Alberto Pacas" selected a high-capacity San Ramon bourbon variety to be planted on a farm. In 1956, his coffee tree yielded more fruit than the same kind of coffee tree. Professor "Dr. William Cogwill" of the University of Florida identified this as a genetic mutation in bourbon and named it "Pacas".

Pacas, with its high output and good quality, is popular in Central America. Currently, 68% of El Salvador is bourbon, while Pacas has 29%.

Vera Saatchi (Villa Sarchi): the bourbon variety, first discovered in Costa Rica in the 1960s, has often appeared on the cup test list of excellence in recent years. This is a rare variety bred through the cross of red bourbon tree species. Strong wind resistance, preference for high altitude environment, excellent acidity and a variety of fruit aromas, high sweetness, bright and delicate citrus acidity and low raisin and nut aromas, high complexity and full balance.

New World (Mundo Novo): a natural cross between Bourbon and Sumatra Tibica, first found in Brazil. Because of its high yield and resistance to diseases and insect pests, it was widely planted in Brazil in the 1950s and was praised as the new hope of the Brazilian coffee industry, but the trees were tall and difficult to harvest.

[gene mutant-Tieka variety]

Kona: although planted at an altitude of several hundred meters, Kona from the Big Island of Hawaii, with a mild sea breeze and fertile volcanic soil, has an incomparably clean sour and sweet taste. Compared with the blue mountains with higher elevations, it is even worse.

Blue Mountain (BlueMountain): blue Mountain, which is popular all over the world and hard to get a bean, comes from the iron pickup family. Why is Blue Mountain so hot and expensive?! It is mostly because it is contracted by the royal army, and partly because it is not satisfied with soil and water and is in poor condition once it leaves Jamaica. After two hundred years of domestication, Blue Mountain has evolved successfully in Jamaica, and its resistance to fruit rot is better than that of ordinary iron pickups.

Pacamara: a hybrid between Pacas (Pacas) and elephant bean (Maragogype), with a large bean body, second only to elephant bean, is an excellent variety produced in El Salvador in the 1950s, and has achieved good results in cup test in recent years.

Kent: the Tibica hybrid found in India has high yield and strong disease resistance, but has not achieved good results in the cup test.

Geisha / Geisha: a derivative of the Tibika family, it was exported from the Geisha Mountains of southern Ethiopia in 1931 (Geisha is synonymous with Japanese geisha). It was unknown in many countries and was transplanted to Panama in the 1960s and did not begin to win cup tests until 2005.

Elephant bean (Maragogype, or Elephant Bean): Tibica's best-known variety of beans, first discovered in 1870 in the Maragogype bean-producing region of the state of Bahia in northeastern Brazil, is at least three times larger than the average Arabica, hence the name. The taste of elephant bean is poor in low altitude area, but it has better flavor at high altitude, mild sour taste and sweet fragrance. (elephant beans on the right side of the picture)

Hybrid between Arabica and Robbosa bean (Interspecific Hybrid)

Timor: a natural hybrid found in East Timor, an island nation at the eastern end of the Nusa Tenggara Islands, with 44 chromosomes close to Arabica, but with a mediocre flavor, low sour taste and lack of characteristics, it is often used as a low-cost formula bean in Taiwan. However, East Timor also has high-altitude pure Tibica treated with water. Before buying, it is important to find out whether it is a hybrid or a purebred iron card water washed beans, the quality of the two is very different, the former is mediocre, and the latter is amazing.

Catimor: in 1959, the Portuguese mixed Brazilian Kaddura with Timo and bred the second generation of Cartimos with strong disease resistance and yield. But the flavor is also poor, and it is an important variety of commercial beans at present. In recent years, botanists from all over the world have turned to the interbreeding of Arabica and Katimodo belts in an attempt to reduce the pedigree of radish beans in order to improve the bad reviews of the Katimo Cup.

Icatu: a Brazilian variety that has been improved for many generations and has been in the top ten of Brazil's Outstanding Cup. In the past, Arabica mixed with turnip beans Arabusta "Arabusta", although increased yield and disease resistance, but the coffee flavor has not been good. Scientists crossed Arabica varieties with Arabica varieties such as Kaddura, New World and Bourbon for many generations, which gradually reduced the bad smell of radish beans and improved the aroma of Arabica beans, thus giving birth to an excellent variety of multi-generation hybrids-Icato.

Ruyilu 11 (Ruiru 11): a hybrid variety developed in Kenya in 1985 with heavy yield and low quality. There are no varieties of Arabica and sturdy beans that can be regarded as boutique coffee so far, so they are not available in many suppliers that specialize in freshly roasted boutique coffee, such as fresh. However, even many imported specialty coffee suppliers mix the hybrid beans with Blend to reduce costs. From the above-mentioned gene mutants (whether natural or scientific products), their flavor has a lot to do with specific geographical conditions.

The origin of coffee beans is mainly divided into:

Africa, Central and South America, Asia and islands

Coffee trees are only suitable for growing in the tropics or subtropics, so the zone between 25 degrees north and south latitudes is the most suitable for growing coffee. This coffee production zone is generally referred to as "coffee belt" or "coffee area". The ideal planting conditions of coffee trees are as follows: the temperature is between 15 ℃ and 25 ℃, and the annual rainfall must reach 1500mm~2000mm. At the same time, the rainfall time should be matched with the flowering cycle of coffee trees.

Of course, in addition to the coordination of seasons and rainfall, there should also be fertile soil. The most suitable soil for growing coffee should be fertile soil that is well drained and contains volcanic ash.

As for the ideal altitude of 1000m~2000m, it can be seen that the conditions for the cultivation of high-quality coffee are quite strict: sunlight, rainfall, soil, air temperature, as well as the way coffee beans are harvested and the production process will affect the quality of coffee itself.

African coffee

Flavor characteristics: charming acidity

African bean flavor: Ethiopian coffee has a strong orange flavor, while Kenya coffee has strong raspberry aromas, sour aromas of black plum juice and grapefruit, and sweet sugarcane aromas. The orange aroma of Ethiopian coffee and the raspberry flavor of Kenyan coffee are the most important features of African beans, and they are also the most attractive to coffee fans.

African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but African coffee is often slightly thin and not very sweet. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.

Representative:

Kenya

Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of coffee cherries, with a slightly sour, thick aroma, and are very popular among Europeans, especially in Britain. Kenya Coffee surpassed Costa Rican coffee and became one of the most popular coffees. With the aroma of mellow wine and flowers, the texture is full, small and round, because it is easy to roll in the pot, it can be roasted evenly, suitable for home baking.

Kenyan AA coffee is the best coffee in Africa, with a thick and full texture, slightly acidic, smooth taste and slightly alcoholic aroma. AA represents the highest quality coffee beans in Kenya.

[Kenya AA] (water washing is shallow)-angular strong fruit acid, and this Kenya, let me feel gentle, like facing the sea, the feeling of breeze blowing. Unlike Kenya, which used to be berry-based, this time it has a delicate red wine with sour fruit, cherry sweetness, BlackBerry lips and teeth, and a tail of black plum and sugar. Ice droplets are nice!

Ethiopia

Ethiopia is an agricultural country with a history and tradition of coffee origin. The place where the name "coffee" comes from is Kafa in the southwest, while the Sidamo place in the south is the main producing area, and Yega Xuefei is one of the southern producing areas of Sidamo. Eastern Highland Hara is as famous as the coffee name "Hara".

Ethiopia is an important coffee producer with about 12 million people engaged in coffee production and is a major exporter of Arab coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. It has a soft taste, with wild flavor of wine, and slightly sour taste, unforgettable after drinking.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.

[Yechuefi aricha, Ethiopia] (light sun baking)-light fermented wine, sweet orange, spices, honey sweet, Aricha processing plant sun Ariga is the highest grade of G1 by ECX, from raw bean appearance, consistency, freshness to dry aroma and flavor are excellent.

[Yega Sherphine Woka, Ethiopia] (slightly roasted by water washing)-lemon, kumquat and white grape juice, the Waka Cooperative joins the famous Yejia Sheffield Coffee Farmers Cooperative Union to produce quality washing Ethiopia can reach the highest level of G1.

Sidamo

[Sidamo 90+levelup candlelight] (light sun roasting)-rich aromas of berries, flowers, grapes and a variety of tropical fruits, Ninety plus is an internationally renowned coffee bean production and sales company, and is famous for providing rare and unique coffee beans, the top and unique representative of raw beans.

Central and South America

Characteristics of taste: balanced, moderate acidity and mellow taste

The flavor of Central and South American beans: 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.

The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee, good processing also makes its beans larger and more uniform than African coffee, and the defect rate is lower.

[representative]:

Colombia

Colombia is one of the largest producers of high-quality coffee in the world, a bright pearl in the world coffee map and a coffee land blessed by God. Arabica coffee is grown on steep slopes 800 to 1900 meters above sea level and is hand-picked and washed.

[Bayernardo, Colombia] (deep baking in washing)-sucrose, clean, medium mellow thickness, Santa Rita Manor, located in Antioquia, Colombia, treats coffee in the traditional way: picking coffee cherries by hand. Then the coffee fruit is washed and dried in a scaffolding. The environment around the Andes makes this coffee-growing area rich in volcanic soil and rich in water resources.

El Salvador

Salvadoran coffee is also of high quality and unique flavor: balanced, fresh and lively, mild taste, sweet and pleasant, can be described as "pure natural flavor". This is due to the fertile soil, suitable altitude, good climate, planting techniques passed down from generation to generation and excellent tree species.

[Salvador Ataisi Manor Pacamara](washed and moderately roasted)-nuts chocolate, passion fruit, cream, strawberries, the national average altitude is high, such geographical environment is very conducive to coffee growth, farmers use traditional cultivation methods: almost 100% shade cultivation. Pacamara is an artificial breed of Pacas and Maragogipe, Pacamara is a rare excellent breed under artificial breeding.

Guatemala

Guatemala is a coffee producing area that cannot be ignored and is a typical representative of coffee flavor diversity. Guatemala SHB(hardest bean) is almost universally known as synonymous with high quality coffee. Guatemala's eight major producing areas have mysterious smoky coffee. Most coffee producers are descendants of Mayans. The country with more than 300 micro-climates in the world typically interprets the rich regional flavor of coffee. Antigua/Vivitenango (Highlands)/Akatango (Valley)/Coban (Rainforest)/Lake Atitlan/New Oriental/San Marco (Volcano)/Farrakhan (Plateau)

[Guatemala]--The world's top manor Guatemala [Inchter Manor] bid Pandora Pacamara, smooth taste, full flavor, outstanding nutty sweetness, tropical fruit sweet, very good

Bolivia

The tropical rainforest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. Bolivian coffee aroma rich and unique, whether it is the aroma of beans after grinding or the aroma of coffee made are quite obvious, similar to the mixture of floral and fruit aroma, perfect nutty flavor impressive.

[Lake Titicaca in Bolivia](washed and moderately baked)---Dry aromas of roasted nuts and almonds, soft fruit acids of orange and white pomelo on the mouth, sweet caramel on the whole, smooth texture of hard fruit milk, cleanliness and balance are also quite eye-catching, and the herbal aroma of the aftertaste is quite charming.

Panama

Panamanian coffee is famous all over the world for its summer, and the reason is inseparable from Panama's unique natural geographical conditions. Moderate body, smooth taste, delicate acidity, balanced flavor value, coupled with caramel, chocolate, citrus and jasmine flavor characteristics of the subtle.

Boquete: This is the Panamanian region we know best. The special mountainous terrain of this area forms a very suitable microclimate for coffee cultivation. Cultivated varieties: tibeka, kadura, kaduai, bourbon, guixia.

[Flower Butterfly] Is it a combination of beans? No, the three varieties in Flower Butterfly are all from the same origin and the same producing area, so it belongs to single bean! Due to the particularity of this [Flower Butterfly] in terms of variety, the medium and light baking makes it not only have the unique flower fragrance and white grape of Rose Summer, but also have the sweet feeling and smoothness of honey. The aroma and ending rhyme are very durable, and the taste performance is quite amazing.

Costa Rica

Costa Rica's high latitudes produce coffee beans that are famous in the world for their rich, mild taste, but extremely sour, and the beans here are carefully processed to produce high-quality coffee. Costa Rica is located south of San José, the capital of Tarasu, and is one of the country's most valued coffee plantations.

honey treatment

The honey process, called the Honey Process or Miel Process, is known as Honey Coffee and is used in coffee plantations in Costa Rica, Panama and Guatemala. The so-called honey treatment refers to the process of making raw beans dried in the sun with mucous membranes. After coffee beans have been stripped of their outer pulp, they have a sticky, gelatinous layer. The traditional washing method will wash it with clean water, but because of the water resource limitation of some high-altitude habitats, this direct drying method was born.

What is the difference in flavor between yellow honey, red honey and black honey in Costa Rica honey processing?

Simple understanding: The more pectin is retained, the richer and sweeter the final flavor of coffee will be. The following are several honey processing flavor comparisons in our cafe:

Red honey flavor: dried fruit, vanilla, honey, thick and delicate taste, sweet taste, soft fruit acid, round and full, lasting finish, plum, raspberry, chestnut and strong sugar sweetness, apple skin fragrance

Yellow-honey Flavor: Known for its excellent geographical conditions and excellent regional cultivation techniques, almost perfect classic flavor, lively citrus flavor on the sour, blackberry fruit aroma, acid and thick taste, melon sweet taste smooth, stone fruit/slightly floral aroma, and the aftertaste has a significant coffee flower aroma, is full of Latin country taste coffee.

Lami Manor Black Honey Treatment: With honey treatment of mild acidity, soft taste and sweet high-quality berry flavor, their most obvious difference is from yellow, red, black one is sweeter than the other, plus richer fruit notes. The biggest feature is that it has a very amazing sweetness, plum, honey, brown sugar ending rhyme.

Asia coffee

Taste characteristics: deep flavor and strong taste

Asian beans and island flavor: more full-bodied than Central and South American beans and African beans, but less sour, flavor slightly heavy wood, herbs, spices and earthy, low smoky aroma than the rising acid aroma. Island beans are light and mild, with a light and elegant tone.

When it comes to Asian coffee, coffee lovers 'first impression is often thick and steady. Because of the heavy weight of Asian coffee, it is very suitable as a base for making Italian coffee blends. Asian green coffee beans are generally processed by wet or semi-wet processing. Most of the green beans are uniform, but the color of the beans after semi-wet processing is darker. Asian coffee is generally characterized by a heavy flavor, intense sweetness and roundness, but the aroma and brightness are slightly flat.

Representative:

Indonesia

Coffee cultivation in Sumatra Mantenin began in the 18th century in Aceh province near Lake Tawar to the north. A few days most of the Sumatra coffee area is located in the south of Lin Dong District, Subu District and Takengon grow coffee. Sumatra coffee is not distinguished by the production area because of the small difference between the planting areas, but the picking and processing methods have a greater impact on the flavor of coffee, and the famous "Golden Mantenin" is the excellent product after the Japanese strictly control these procedures.

Mantelin is one of the world's most suitable for deep roasting coffee beans, one of the famous reasons is that it does not lose its own characteristics after deep roasting, mantelin heavy flavor and low acidity, combined with thick taste like traditional Chinese medicine makes it very popular in Asia, in fact, good quality mantelin is also very suitable for light roasting, in this degree of roasting can show good fruit flavor.

[Sumatra Mantenin Indonesia](deep roasting in traditional wet planing)-Roasted toast, nuts, pine, caramel, herbs, mantenin coffee is produced in the Toba Lake region of Subei Province and the Tawa Lake region of Aceh, which is known as the "Two Lakes Double Man".

Gold Mandrine coffee aroma is rich and thick, with a clear quality of acidity, high balance, sometimes with nutty taste, lingering. Java Coffee Premium is excellent in appearance and quality, just like a woman's subtle charm, charming and just right, making people miss it.

Papua New Guinea

Papua New Guinea is an anomaly in Indonesian coffee. Coffee farms are numerous, large and small, small farms mostly produce washed organic beans, taste strong but no earthy taste, these small farms also produce a small number of sun-dried beans, these sun-dried beans taste more than washed beans and delicate; large manor coffee taste cleaner and more detailed, but some people think it is a little less personality. Basically, Papua New Guinea coffee has a lighter texture than Java beans and is somewhat similar to good Central American beans. Most of the coffee trees in the area come from the tibeka variety of Arabica beans in Jamaica, mixed with the arushi variety of tibeka beans in Tanzania.

The coffee tree of New Guinea is of the same species as the Jamaica Blue Mountain, the seed of which was brought to New Guinea in 1927 and successfully cultivated. Coffee plantations in New Guinea range from 4,500 to 6,000 feet in height, and are mostly grown in small plots, with thousands of coffee farmers forming cooperatives to manage coffee production and marketing, mainly to Australia and the United States.

Coffea yunnanensis

Arabica coffee is suitable for growing in the mountains of 800~1800 meters above sea level. If the altitude is too high, it tastes sour, and if it is too low, it tastes bitter. Arabica coffee is mostly planted in dry and hot valleys at an altitude of about 1100 meters, so the acidity is moderate, the aroma is rich and mellow. Many areas of Yunnan Province have unique environments suitable for the growth of Arabica coffee, and the Arabica coffee produced is of excellent quality.

[Yunnan Tibika](washed medium): The oldest indigenous variety of Ethiopia, produced in Ethiopia and southeastern Sudan, all Arabica are derived from Tibika. Elegant flavor, but weak constitution, poor disease resistance, fruit yield less. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika. The top leaf of tibeka is red copper color, called red top coffee, tibeka belongs to arabica. Palate: Floral, sweet melon, black tea.