Introduction to the types of common black coffee beans recommended by novice coffee beans

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Qianjie-introduction to Black Coffee

The problem of coffee flavor bothers many students. Why can't I drink so many flavors on the flavor table? I just came into contact with the "coffee flavor table" in the eyes of coffee rookie. it's probably the most intuitive feeling-- it's normal that a lot of coffee Xiaobai drinks coffee only with coffee flavor. What I drink is coffee, and all I smell is coffee.

When coffee is in your mouth, you can feel its flavor. In this regard, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, can start from Brazil, Mantenin and Kenya, which have a prominent flavor personality.

Brazil represents American flavor, Mantenin represents Asian flavor, and Kenya represents African flavor.

Black coffee (that is, black coffee) refers to unmodified coffee, does not add sugar cream and other additions, including American, Italian concentrated and individual coffee.

Here are some classic black coffees:

Sumatra Mantenin

In the mid-17th century, coffee trees were introduced to Indonesia by the Dutch. Indonesia exported 300000 tons last year, making it the fourth largest coffee producer in the world. About 75000 tons are Arabica coffee. 90% of these coffees are grown by sharecroppers on one hectare or less.

Planting environment

Lin Dong Mantning grows in the original Michael Mountains at an altitude of 1000-1500. There are many volcanoes and lakes in the territory, the most famous of which is the freshwater lake Lake Lawar. Fresh soil, which comes from volcanic soil, is a primitive brown ash mixed with a considerable amount of organic matter. Coupled with the local rainforest climate, Rain Water is abundant all the year round, providing the most suitable geographical and climatic environment for coffee growth.

Flavor features: sweet herbs, cinnamon spices, orange pomelo peel flavor, mellow sweetness, creamy walnut chocolate. The fruit acid is introverted and soft, with a strong melon fragrance in the aroma, the herb fragrance decreases with the temperature, with a hint of spice, the herb flavor is mellow and full of sweetness.

Kenya

[Kenyan-style K72 treatment] originated in Kenya to adopt the cyclic repeated treatment method of washing after fermentation, which is made after the same day of harvest to screen the best quality cherries for peeling and fermentation. the fermentation time is 24 hours, and clean river water is used after 24 hours. Then, it was fermented again with clean river water for 24 hours, then washed, and repeated 3 times for 72 hours, so it was called Kenyan 72-hour fermentation water washing treatment, referred to as [K72]. Repeated renewal of recycled water helps to reduce mold growth, remove residual pectin, and make the flavor more delicate and delicate.

Flavor features: bright sour fruit, lemon and citrus acid, blackcurrant and cranberry flavor, high sweetness, high cleanliness, like fruit juice taste.

Costa Rica

The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here are carefully processed to produce high-quality coffee. Tarazu, located in the south of SanJos é, the capital of Colombia, is one of the most valued coffee growers in the country.

High-quality Costa Rican coffee, known as "SHB extra hard beans", grows above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, while the volcanic soil is very fertile, good drainage, is also very beneficial to the growth of coffee trees. With a strong sour taste and charming aroma, the bean shape is usually full of particles, clear flavor, bright acidity and ideal consistency. The strong flavor makes the tail rhyme reverberate in the throat for a long time, unforgettable.

Costa Rica mainly grows [Kaduai]. The single gene variety of bourbon and the hybrid of New World and Kaddura can be described as mixed second generations, with better yield capacity and disease resistance than bourbon, shorter trees, easier harvesting, stronger adaptability, and can be planted with high density. It inherits the advantage of the low height of the Kaddura tree, helps inherit the advantage of the low height of the Kaddura tree, and makes up for the weakness of Arabica fruit.

Flavor: bright sour fruit with lively citrus flavor, berry aroma, acidity and texture, a little nutty sweetness and smooth taste, while the finish has a significant coffee flower aroma.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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