Introduction to the differences of various flavors of coffee beans | know various coffee flavors

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Coffee beans are mainly produced in Africa, Central and South America, Asia and islands.

In terms of flavor

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 sugar cane. 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.

Central and South American bean flavor:

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.

Asian beans and island flavor:

The thickness of alcohol is higher than that of Central and South American beans and African beans, but the sour taste is lower, the flavor is slightly woody, herbal, spicy and earthy, 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.

Sweet taste:

How sweet are these coffee beans? This is a very pleasing feature of coffee, of course, the more the better.

Sour taste:

How sour is this coffee bean? Is it sour and pleasing? If the sour taste is dominated by unpleasant ingredients, it will be described as sour, and the pleasing sour taste tastes refreshing. It's juicy.

Palate:

Is there anything light in this coffee? Meticulous. Tea-like taste? Or there are rich. Like whipped cream. A thick trait? Again, not everything is better. Low-quality coffee beans often have a thick taste and low acidity, but they are usually terrible.

Balance:

This is the most difficult trait to define when tasting. There are many different flavors in a sip of coffee juice, but are these flavors harmonious? Is it like a perfect piece of music? Or is there an element in it that is too prominent? Is there a trait that is too strong?

Flavor:

This project not only describes the various flavors and aromas of a kind of coffee, but also includes whether the reviewer likes the cup of coffee or not. Many novice commentators are often frustrated in this respect. Each coffee bean they taste is obviously different, but there are not enough words to describe it.

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