What kind of coffee do people who know coffee usually drink? coffee recommended.

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In fact, many people have the habit of drinking coffee, but there are too many kinds of coffee, which kind of coffee is the best? Qianjie Coffee believes that it depends on individual taste. Taste is a matter of opinion and taste is very important. Then in the front street cafe, you will see a dazzling array of coffee lists, and you don't know how to start.

In the end, you can find it in the front street coffee, whether you like it sour, bitter, balanced, fresh or mellow. In fact, the flavor of each bean from different coffee producing areas is also different, so how should we choose the coffee beans that suit us? Next, let's talk about the coffee flavor in our common coffee producing areas.

A producing area with sour taste and fresh taste

Yega Xuefei, a coffee producing area in Ethiopia, is located on the eastern edge of the East African Rift Valley, with complex topography and an elevation of 1800-2000m. It is one of the highest coffee producing areas in Ethiopia on average. Lake Abaya to the west has been a wetland since ancient times, which is rich in water, which also provides a good resource for the Yejiaxuefei water washing treatment plant. Yega Xuefei affiliated Sidamo producing area, because of its unique flavor, has been independent, has its own style, and has become the most famous producing area in Africa. In the memory of many people, Yejia Xuefei has always been a producing area dominated by water washing treatment. Qianjie believes that Yejia Xuefei production area likes to use water washing treatment so much because it can highlight the fragrance of flowers and the acidity of lemon, which brings a little freshness to everyone.

Ethiopian coffee producing area Sidamo: the Sidamo area is located in the south of Ethiopia, extending to the districts of Arsi and Bale in the east and Gamogofa in the west. Sidamo coffee is cultivated at the altitude of 1400m-2000m. The industry here is dominated by agriculture, and the main growing area of coffee is around the Great Rift Valley (Great Rift Valley) of East Africa. Sidamo has developed rapidly in recent years and is an important distribution center for coffee export. The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. Among them, the most famous coffee growing areas in Sidamo are GUji and West Arsi. Most of the coffee beans in the Sidamo area are treated by the sun treatment. Qianjie believes that the sun treatment makes the coffee beans in the Sidamo area have a strong fruity aroma and smooth taste.

Like coffee producing areas with a moderate sense of balance

Tarazhu producing area of Costa Rica in the Americas: Tarazhu is 1200-1700 meters above sea level. From December to March, coffee tastes smooth, high acidity, hard and full-bodied beans, rich aroma, this area is a world-famous producing area, the main feature is that the high seafood area creates an unparalleled perfect taste. Tarazhu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Pesticides or artificial fertilizers are not used in the planting process. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level. Tara Zhu production area mostly uses raisin honey treatment to treat coffee beans. Qianjie believes that the coffee beans treated by this method have a better flavor, a balance of sour taste and sweet taste, and the aroma of coffee beans themselves will be magnified because of the sun exposure. Mellow flavor.

Like the producing areas where coffee tastes bitter

Asian region East of Sumatra, Indonesia: Lindong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. Qianjie believes that the greatest feature of Mantenin is the aroma of spices and herbs. Lin Dong Mantenin is the conventional version of Mantenin. Lin Dong Mantenin also uses the conventional wet planing method, which creates the characteristics of low sour taste and high mellow degree. However, the situation that will occur when using the wet planing method is that because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheep skin is removed, the beans are crushed and split like sheep's hoof-shaped beans, commonly known as sheep's hoof beans, which are not defective beans. It can be said that Mantenin is a very prominent feature. Lin Dong Mantning will not work hard on screening, so there will be situations of different sizes. The infineness of the processing can easily lead to the instability of coffee beans, but it does not detract from the world's love for its mellow flavor.

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