How much is Starbucks coffee beans? Coffee bean price report of Starbucks store

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Starbucks

Normal coffee

01

Breakfast Blend Breakfast Integration

Coffee producing areas: Latin America

Processing method: washing method

Matching: matching before baking

Baking degree: moderate

Acidity: high

Alcohol: light

Flavor: lively acidity, the shallowest in medium baking, with a lemon finish.

Suggested match: blueberry cheese mixed with nuts, citrus / lemon

Similar to coffee: light willow synthesis

Other: ① was first launched in 1998 to satisfy customers in the eastern United States who like a mild taste.

② before breakfast synthesis, the shallowest baking is the first choice.

02

Colombia Colombia

Coffee producing areas: Latin America

Processing method: washing method

Matching: single producing area

Baking degree: moderate

Acidity: medium

Alcohol: medium

Flavor: the palate is well balanced, with subtle nutty and fresh herbal flavors.

Recommended pairing: French flavor, milk chocolate, nuts.

Similar to coffee: first choice

Other: Narino

03

Pike Place Roast Parker Market Bakery

Coffee producing areas: Latin America

Processing method: washing method

Matching: matching before baking

Baking degree: moderate

Acidity: medium

Alcohol: medium

Flavor: round on the palate, with aromas of cocoa and roasted nuts, well balanced and smooth.

Suggested match: mixed nut chocolate muffin

Similar to coffee: first choice

Others: launched in 2008 and sold in every region of the world.

04

Kenya Kenya

Coffee producing areas: Africa

Processing method: washing method

Matching: single producing area

Baking degree: moderate

Acidity: high

Mellow degree: heavy

Flavor: unique flavors of grapefruit and blackcurrant (blackcurrant) rarely seen in any other region.

Recommended pairing: grapefruit, berries.

Similar to coffee: Ethiopia, Kati Kati.

Other: it has been on sale since 1971 and is our first choice of iced coffee.

05

Guatemala Antigua Antigua, Guatemala

Coffee producing areas: Latin America

Processing method: washing method

Matching: none

Baking degree: moderate

Acidity: moderate

Alcohol: moderate

Flavor: elegant and delicate flavor, cocoa, soft spice, with a hint of lemon.

Suggested match: French chocolate cake, apples sprinkled with cinnamon powder.

Similar to coffee: first choice, Casicero.

Other: coffee raw bean quality team (GCQ) favorite bean (listed in 1973).

06

Ethiopia Essex

Coffee producing area: Ethiopia

Processing method: washing method

Matching: single producing area

Baking degree: moderate

Acidity: high

Alcohol: moderate

Flavor: soft dark chocolate, sweet orange flavor, finish with some spicy green pepper.

Suggested match: classic Black Forest Cake, French chocolate.

Similar to coffee: Kenya

Others: listed on October 1, 2013.

07

Coffee of choice for House Bend

Coffee producing areas: Latin America

Processing method: washing method

Matching: matching before baking

Baking degree: moderate

Acidity: moderate

Alcohol: moderate

Flavor: aroma, mellow and flavor, balanced with baked nuts and cocoa.

Recommended pairing: nuts / chocolate brownies (big walnuts! ), apple / blueberry, blueberry cheese.

Similar to coffee: Guatemala, Colombia, Parker market.

Others: since 1971.

08

Fengwu Xiangyun

This unusual blend is Starbucks' first blend of beans from Baoshan, Yunnan, China, and other coffees from Asia and the Pacific.

Coffee producing areas: Asia / Pacific

Processing method: water washing / semi-washing

Acidity: low

Alcohol: medium

Flavor: mild and refreshing acidity, medium mellow, well-balanced flavor with aromas of herbs and cocoa.

Recommended pairing: cream cheese, toffee, maple syrup and nuts.

09

Sumatra

With a strong earthy aroma, the flavor is extremely concentrated; full-bodied and full-bodied, Sumatran coffee is one of our best-selling individual coffees.

Coffee producing areas: Asia / Pacific

Processing method: semi-washing method

Acidity: low

Mellow degree: heavy

Flavor: herbal flavor, earthy aroma.

Recommended pairing: cinnamon, oatmeal, maple syrup, butter, toffee.

ten

Concentrated baking

It is a coffee familiar to all star fans, because all Starbucks Italian coffee drinks (such as latte, mocha, cappuccino, American, caramel macchiato, etc.) are made from this coffee!

Coffee producing areas: multiple regions

Processing method: washing method and semi-washing method.

Acidity: moderate

Mellow degree: heavy

Flavor: caramel flavor

Recommended match: caramel, chocolate, spices, nuts.

eleven

Komodo Dragon Blend Xianglong Synthesis

Coffee producing areas: Asia / Pacific

Processing method: water washing / semi-washing

Matching: matching before baking

Baking degree: depth

Acidity: low

Alcohol: high

Flavor: earthy flavor with layers of herbs and spicy aftertaste.

Suggested match: cinnamon roll, maple syrup, cheese, cheesecake.

Similar to coffee: Sumatra

Others: it was published in 1997, and it was launched again in 2000 to celebrate the year of the Dragon.

twelve

Florna.

This is a blend of Latin American coffee and Asia / Pacific coffee, full-bodied with the sweetness of Italian roasted coffee.

Coffee producing areas: multiple regions

Processing method: water washing / semi-washing

Acidity: moderate

Mellow degree: heavy

Flavor: baked sweetness

Recommended pairing: milk and dark chocolate, caramel.

thirteen

Ltalian Roast Italian baking

Coffee producing areas: Latin America

Processing method: water washing / semi-washing

Matching: matching before baking

Baking degree: depth

Acidity: low

Alcohol: medium

Flavor: strong and rich taste, deep flavor, with the sweetness of white sugar coking.

Recommended match: dark chocolate, caramel.

Similar to coffee: concentrated roasting

Other: ① launched in 1971

② Star Frappuccino Baking liquid is this kind of coffee.

END