Which are the three major producing areas of coffee beans? what is the effect of Arabica coffee beans?

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Most of the places of production are located between the Tropic of Cancer, that is, 25 degrees north of the tropical or subtropical equator and 30 degrees south of the equator. at present, coffee is mainly produced in more than 70 countries, most of which are located at an altitude of 300-400 meters. Coffee trees grow around the equator. Latin America accounts for about 60 per cent of the world's coffee production, Africa and Arabia account for about 20 per cent, and the remaining 20 per cent are distributed in Asian countries and islands.

Latin America

Balanced, moderately sour and mellow

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.

Representatives: Colombian Coffee, Salvadoran Coffee, Panama Coffee

African coffee

Charming fruit acid

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.

Representatives: Kenyan coffee, Ethiopian coffee

Asian coffee

Deep flavor and strong taste

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.

Representatives: Sumatra Mantenin, Java Mantenin, Balinese Coffee

In order to match the characteristics of coffee itself, the goal of roasting is to adapt measures to bean conditions and highlight the characteristics of these coffee itself. In tasting beans, although we divide our products into light (light roasting), roman (medium roasting) and bold (medium roasting) according to the baking degree and taste mode, the specific coffee varieties switch from continent to continent on a monthly basis.

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