What kind of regular beans do you have in the coffee shop? What's the flavor in it?

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Individual coffee beans are like vocal music, each singer has a unique voice and style, even if it is a tenor, each singer has its own ingenious characteristics. The same is true of individual coffee beans, each producing area has a special local flavor, and then through different baking degrees, it can show a wonderful taste.

Ethiopia Ethiopia

Ethiopia, the home of coffee around the world, is also a genetic treasure trove of coffee varieties. Rich aroma of tea and flowers, as well as light citrus and lemon taste, like the warm winter sun, or cool mountains, washing a mess and fatigue.

Flavor: rich taste of citrus and lemon, accompanied by tea and floral aromas

Baking degree: shallow baking

Honduras Honduras

The coffee producing area of Honduras is located in the western part of the country, which is located in the high mountains with an elevation of 1,000,000m above sea level. The severe terrain and climate, coupled with the fertile soil, make the coffee beans have a special aroma of bitter sweet cocoa. Hondurans are optimistic and cheerful and love life. Sweet and gentle Honduran coffee brings you a revelation of happiness in your life.

Flavor: rich cocoa, calm flavor

Baking degree: medium baking

Peru Peru

Peruvian coffee fields are mainly distributed in the Amazon jungle, with elevations between 1000 and 2000. The unique environment makes Peruvian coffee the winner of international coffee competitions.

Flavor: the peach is elegant and slightly sour, with oak aroma, and the land of the latter section of molasses is gentle and sweet.

Baking degree: medium baking

Guatemala Guatemala

With the extension of mountains and great changes in microclimate in Guatemala, in recent years, with the development of the coffee industry driven by national efforts, both quality and planting methods have been greatly improved and changed, and has become a top international coffee supplier. Ecological green Guatemalan coffee beans come from the well-known producing area Vivette Nanguo, with caramel, cocoa and woody aromas, deeply loved by consumers.

Flavor: passionate cocoa, pleasant woody fragrance

Baking degree: medium and deep baking

Nicaragua Nicaragua

Coffee is a traditional local crop in Jinotega, which is located in the northern mountains. For 150 years, generations of local farmers have grown high-quality Arabica coffee in a shady way to maintain ecological diversity, intercropping with banana trees, mango trees and mahogany. This planting method also protects the local rare flower species and becomes a place for birds to migrate in winter. The average height is more than 1200 meters and coexists harmoniously with the natural environment.

Flavor: fresh citrus aroma, sweet tail, supple and long

Baking degree: medium baking

Columbia Columbia

Colombia is an internationally renowned producing area, coffee with walnut aroma, showing deep-rooted in the land, vibrant strength, as deep, changeable, uniform and perfect as red wine.

Flavor: light sour apples in the mouth, followed by sweet peaches, elegant finish of nuts, lively and charming multi-layered taste, mellow and smooth taste.

Baking degree: medium and deep baking

Mantenin Gayo Mandhelin, Mount Jiayo, Indonesia

From the Indonesian Kopepi Ketiara Coffee Cooperative, located near Lake Tawa in the Carnauan Mountains in Sumatra, Indonesia, the coffee produced is mainly distributed in the mountains at an altitude of 900 to 1700 meters. The soil in this area is suitable for the growth of Arabica coffee beans, with strong flavor and rich layers, slightly bitter with elegant fragrance and sweet.

Flavor: full-bodied, steady herbal aroma with a long finish.

Baking degree: deep baking

Brazil Brazil

"extremely warm and smooth, the entrance is sweet and pure, and there is no thankless acrid and astringent taste in the aftertaste. It does not feel as thin as water and is quite thick." It is the definition of Brazilian high-quality coffee beans by the Brazilian Fine Coffee Association. Beans from Coocafe, a Brazilian fair trade cooperative, have high sweetness, smooth entrance and do not bite the tongue. It is recommended to friends who prefer not to like sour taste.

Flavor: mild aroma and beans, mellow and smooth, individual taste or mixed with other coffee beans are excellent choices

Baking degree: medium and deep baking

Costa Rica Costa Rica

Costa Rica is mostly volcanic, with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall. The innate high-quality geographical environment makes Costa Rican coffee recognized by the world. Coffee beans are Arabica varieties with pure flavor and pleasant aroma. They have an unassailable balance in acidity and taste. They are suitable for individual coffee and mixed coffee.

Flavor: the entrance is as bright and sour as red wine, the aroma is rich and full, the taste is soft and smooth, the bottom of the cup is mellow and sweet

Baking degree: medium baking

Each kind of coffee bean has its own personality, whether it is drinking hot, cold or with milk, has a different flavor. Find a combination that suits you and drink out your taste of life.