Where does the best quality coffee come from and what does it have?

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Rose summer coffee

English name: Geisha coffee

Honor: the most expensive coffee beans, winning three consecutive cup test championships

Origin: Ethiopia, Panama, Colombia

Taste and characteristics: blue-green raw beans, ripe beans with some wrinkles, flowers, tropical fruits, strong sweetness

Jamaican Blue Mountain Coffee

English name: Blue mountaincoffee

Honor: the second most expensive coffee in the world

Origin: blue Mountains, Jamaica

Taste and characteristics: the aroma is very full-bodied, with long-lasting fruit flavor, sour, sweet, mellow and bitter taste is well balanced, the taste is fragrant, the taste is very smooth.

Colombian Coffee

English name: Colombian coffee

Honors: emerald coffee, small coffee beans, second largest coffee producer

Origin: Colombia

Taste and characteristics: sweet aroma, with sour with sweet, because of the appropriate concentration, often used in high-grade mixed coffee, sweet light fragrance low-key and elegant.

Brazil Coffee

English name: Brazils coffee

Honor: the largest coffee producer

Origin: Brazil

Taste and characteristics: with a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, with a hint of grass aroma, smooth and smooth

Yeah, Chevy Coffee.

English name: Yirgacheffe coffee

Honor: settled wetlands

Origin: Ethiopia

Palate and features: petite, gentle and delicate, unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, clear, bright and rich texture.

Manning Coffee

English name: Mandeling coffee

Honor: Sumatran Coffee

Origin: Indonesia

Taste and characteristics: raw beans are brown or dark green, very rich, fragrant, bitter, mellow and with a little sweetness. it is also an indispensable variety of mixed coffee with mellow smell, moderate acidity and rich and solid taste.

Musk cat coffee

English name: Kopi luwak coffee

Honor: Kopi Luwak

Origin: Indonesia

Taste and characteristics: the civet's feces are extracted and processed. The civet eats the ripe coffee fruit and is excreted through the digestive system. Due to the fermentation of the stomach, the coffee produced has a special taste and has become a hot product in the international market.