Which coffee bean is the most fragrant? know which type of coffee bean has a strong flavor!

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Try to judge the flavor of coffee by its origin.

At present, the areas where coffee is produced in the world are mainly distributed to the south and north of the equator, also known as "coffee belts". There are more than 10 kinds of coffee beans produced between coffee belts, but the most common ones are Arabica and Robusta.

Before the early coffee became popular, Robota beans, which were widely grown in Asia, were more popular because of the limited channels to obtain good coffee beans. This kind of beans are generally grown at lower elevations. Due to the influence of climate, beans are low in fat and sugar, and taste is bitter and strong, without much flavor change and characteristics.

Another kind of Arabica bean, which is grown at high altitude, is the vast majority of boutique coffee beans on the market, because it is located in higher altitude areas, grows slowly, and can develop beans with a sound flavor. Arabica beans are sweet, soft and fruity, and are loved by coffee people.

Although the common coffee beans can be divided into the above two categories and their characteristics are summarized, in fact, besides being affected by altitude, the flavor of coffee beans will be changed by soil, monsoon, climate change and so on. therefore, the flavor of each country or manor that produces coffee beans is different, you can first use the world map to find your favorite bean flavor. If you are interested in further studying the beans produced by different estates in the country, it will be more efficient to find your own coffee.

General classification of coffee flavor areas

Central America (Colombia, Panama, Costa Rica)

The taste is relatively light, the bean flavor balance is good, the taste will not be too intense, drink up high sweetness, low acidity, the aftertaste can drink fruity, with fruit acid in the fragrance.

Pacific region (Hawaii)

The overall taste is sweet, mild, mellow and mellow.

South America (Brazil)

For the region with the highest output at present, the overall taste is strong, and the aftertaste of chocolate will be left in the mouth.

Asia (Manning)

Because of the relatively low altitude, it has an overall earthy aroma or smoke smell, with a bitter cocoa flavor and a mellow finish.

Africa (Ethiopia, Kenya, etc.)

This area is the origin of coffee, so there are many kinds of coffee, with a wild aroma and a strawberry or blueberry aftertaste.

China is roughly the same as beans produced in Asia, with a cocoa aftertaste.

Effects of different treatments on the flavor of coffee

1 sun exposure method

In the oldest and convenient way, the raw coffee beans with skin and meat are naturally dried in the natural sun, so the flavor is rich and wild.

2 washing method

At present, the most common method of raw bean treatment is to remove the pulp of coffee beans, put the pectin seeds with pectin into the fermentation tank, remove pectin by fermentation, wash the beans after fermentation and then dry them, because the acid will seep into the raw beans in this process, so the sour taste of the beans washed in water will be heavier and the flavor will be cleaner.

3 half-sun method

The traditional sun drying method is improved to remove the pulp of coffee beans and leave pectin for the sun, so the flavor is so stronger than that without sun exposure.

4 semi-washing method

This is one of the few methods used, the difference is that semi-washing removes pectin mechanically, so the flavor is less sour and tastes between sun-dried beans and water-washed beans.

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