What are the high-end coffee beans recommended for gifts? a complete collection of the names of the top ten coffee products in the world

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The world of coffee is unfathomable, and the world of individual coffee is even more complicated and confusing. Coffee glutton, who is not very professional and studied for many years, wants to select the best individual coffee beans among many coffee producing areas, which is really very difficult, especially some ordinary coffee lovers sometimes want to buy some coffee beans for their friends. I am also afraid that my friends do not understand coffee and do not know how to appreciate the beauty of individual coffee, and that friends know too much about coffee, so it is embarrassing to see the grade of coffee and whether it is delivered to the right taste. Today, Qianjie Coffee will give you popular science, in the world's top ten individual coffee producing areas in the boutique coffee industry, as well as their respective coffee flavor characteristics, so that you can simply buy suitable coffee beans.

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 wash shallow dry)-angular strong and 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 with water)-lemon, kumquat and white grape juice, the Waka Cooperative joins the famous Yejia Sheffield Coffee Farmers Cooperative Union to produce the highest grade G1 in Ethiopia.

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 the 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.

[Santa Rita, Colombia] (deeply baked in water)-sucrose, clean, medium 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

El Salvador coffee is also extremely high quality, and unique flavor: a strong sense of balance, fresh and lively, mild taste, sweet and pleasant, can be described as "pure natural flavor". This is because of the fertile soil, suitable altitude, good climate, intergenerational planting techniques and tree species with fine pedigree.

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

Guatemala

Guatemala is a coffee producing area that can not be ignored and is a typical representative of coffee flavor diversity. SHB (hardest bean) in Guatemala is almost a well-known synonym for high-quality coffee. This is because there are more than 300 kinds of microclimate, high mountains, Pacific Ocean, Atlantic Ocean, huge volcanic lake, Mexican plain. And rich geographical and climatic resources.

[Guatemala]-- the world's top manor Guatemala [Incht Manor] bid for Pandora Pacamara, with smooth taste, full flavor, outstanding sweetness of nuts and sweet tropical fruit.

Bolivia

The unique tropical rain forest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. The aroma of Bolivian coffee is rich and unique, both after the bean is ground and the aroma of the coffee is quite rich, similar to the mixture of flower and fruit aromas, the perfect nutty flavor is impressive.

[Lake Titicaca, Bolivia] (moderately roasted in water)-dry aromas of roasted nuts and almonds, soft acidity of oranges and white grapefruit on the palate, sweet caramel as a whole, smooth texture of nut milk, cleanliness and balance, and attractive herbal aromas.

Panama

Panamanian caffeine is famous in the world, and the reason is that it is closely related to Panama's unique physical and geographical conditions. Moderate curry body, smooth taste, delicate acidity, well-balanced taste value, coupled with subtle flavors such as caramel, chocolate, citrus and jasmine.

[Boquete Pocket] this is the Panamanian region we are most familiar with. The special mountainous terrain of this area forms a microclimate which is very suitable for growing coffee. Planting varieties: Tibica, Kaddura, Kaduai, bourbon, rose summer, [flower butterfly] contains 40% roses in summer, a bean with high performance-to-price ratio, classic rose flower and fruit flavor

Costa Rica

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country.

[Chateau San Romain, Costa Rica] (deeply baked in water)-soft orange notes, toast, caramel cocoa sweet, located in Tara Zhu producing area, coffee plant 1750-1850 meters above sea level, variety Red Catuai, manor owner Gutierrez family owns 50 hectares of coffee planting area.

Asian coffee

Characteristics of taste: deep flavor and strong taste

Asian beans and island flavor: mellow thickness is higher than Central and South American beans and African beans, but the sour taste is lower, the flavor is slightly sunken wood, herbs, spices and soil, and the low stuffy aroma is higher than the rising sour flavor. Island beans are relatively light and gentle, with a light and elegant tone.

When it comes to Asian coffee, the first impression of coffee lovers is often calm and calm. It is precisely because of the heavy nature of Asian coffee that it is very suitable to be used as a base when making Italian coffee. The raw coffee beans in Asia are generally processed by wet or semi-wet process. most of the raw beans are uniform, but the color of the beans treated by semi-wet method is darker. Asian coffee is generally characterized by thick flavor, strong sweetness and round taste, but slightly flat aroma and brightness.

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.

[Papua New Guinea PNG Chimaier Manor](washed and moderately roasted)_nuts, sucrose, low acid and solid, Chimaier Manor due to excellent growing environmental conditions and stable quality control process of the treatment plant, the coffee produced has active brightness and retains the flavor uniqueness of Papua New Guinea coffee to a considerable extent.

Have you ever heard of coffee being divided into "male beans" and "female beans"? Male beans are what we call round beans now. They are available in Kenya, Tanzania, Mexico, Papua, Hawaii and other places of origin. Kenya is the representative of fruit acid coffee. What attracts me most is its refined berry characteristics. A cup of Kenya round beans with medium and light baking, with rich fruit tonality, sour grapefruit, complex and varied flavor, rich and layered.

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.

Overall, high-end coffee beans do not mean that we must pick the most expensive and rare, but some more distinctive, connotation coffee producing areas, will be easier to please, the most important thing is, before giving gifts or self-use, to understand the taste needs and orientation, so targeted in order to show more heart, coffee beans in the world, there is no most expensive, only the most suitable, truly high-end coffee, must be the most suitable taste of that paragraph!

END