Characteristics of Coffee beans and Coffee products
Coffee beans from all over the world are processed in different ways to provide tasters with a variety of flavors and styles of coffee drinks. From light to full-bodied, from sour to slightly sour, so many varieties are quite confusing to those who taste coffee for the first time and those who try to distinguish them. However, just as there is a method of wine tasting, there is a set of similar methods and standards for the appreciation of coffee beans.
Mocha Matari coffee
The producing country is Yemen. Medium baking has a light sour taste, the more baked, the stronger the flavor.
Kilimanjaro Coffee
The producing country is Tanzania. With sour, sweet and strong aroma, the taste is quite good. The more roasted it is, the more fragrant it is.
Mocha Hara coffee
The producing country is Ethiopia. In order to export this kind of coffee, the refined coffee beans are produced by water first, and the more roasted it is, the more it can produce a unique flavor.
Manning Coffee
The producing country is Indonesia. Coffee with strong aroma and sweetness, moderately roasted coffee is very palatable, and deeper roasting will make it sweeter, but the longer it is roasted, the more bitter it will be.
Crystalmountain
The producing country is Cuba. Strong aroma, moderate sour and bitter taste, moderate baking process, with a unique aroma and mild sour taste, the longer the baking, the lighter the taste.
Mexican coffee
The country of production is Mexico, which is characterized by a good sour taste during moderate baking, a good evenness of aroma, a refreshing taste, and a lighter taste as it is boiled.
Hawaiian Kona Coffee
The producing country is the United States. It is characterized by sour taste and strong aroma during moderate baking. the longer the baking is, the more mellow the taste will be.
Brazil Coffee
The producing country is Brazil. This kind of coffee is both bitter and sour, so it can be said that it is the most suitable for mixed coffee. Moderate roasting will produce a moderate aroma, and if it is roasted too well, the tongue will feel strong bitterness.
Guatemalan coffee
The producing country is Guatemala. With sour and full-bodied aroma, moderately roasted coffee has a sweet aroma. It is easy to drink, and the longer it is cooked, the more mellow it will be.
Blue Mountain Coffee
The producing country is Jamaica. A blend of sour, sweet and bitter, with a unique flavor, suitable for tasting black coffee (pure coffee). Baking should be moderate, otherwise the more baked, the more unique flavor will be lost.
Colombian Coffee
The producing country is Colombia. The taste is strong and has a unique sour taste. Medium baking is more refreshing, a little deep Hongbao flavor will be stronger, and then baked a little bit, there is a unique comfort and freshness in the strong taste.
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Coffee beans, Ugandan Coffee, Cry.
The Republic of Uganda, located in eastern Africa, is a landlocked country across the equator. Uganda is bordered by Sudan to the north, Kenya to the east, Lake Victoria to the southwest, Tanzania and Rwanda to the south, and Congo to the west. The territory is located between the east and west branches of the East African Rift Valley, tilting gently from west to middle and low and flat in the south. Margarita Peak is 5109 meters above sea level, which is the highest in the country.
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Tips for distinguishing the freshness of coffee beans in coffee encyclopedia
Nose smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell. Look at it: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete. Hand pressure: fresh coffee beans are fresh and crisp, and the fragrance comes out when they crack. Color: dark black coffee beans, the coffee brewed has a bitter taste; yellow coffee beans, the coffee brewed has a sour taste.
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