Whether the coffee is sour or bitter is recommended for coffee beans that are sour and delicious.

When you come to a coffee shop to order a cup of coffee, guests may struggle with whether the cup of coffee is sour or bitter. In fact, for guests who know their preferences, the sour and bitter choice is not so difficult, as long as it meets their personal taste for a long time.

In Front Street Coffee, if you like sour coffee, you can choose Yega Shefi beans from Ethiopia, or Kenyan coffee, bitter coffee has Mantenin coffee, and there are many balanced coffee choices for a long time, such as Costa Rica Coffee and Colombia Coffee are excellent.

Countries where coffee is not sour

How does coffee taste different around the world? If you drink coffee, chances are you've had Brazilian coffee. As the world's largest coffee producer and exporter for the past 150 years, Brazil accounts for more than a third of the world's coffee supply.

Brazilian coffee is processed in three ways: dry cleaning, washing and semi-washing. By dry processing, the harvested coffee cherries are traditionally dried in the sun, while water processing involves pulping the coffee cherries by machine to remove the skin.

The seeds with mucus (coffee pulp) are then fermented, giving off coffee's distinctive flavor. Coffee cherries are beaten and coffee beans go through two drying stages.

Coffee connoisseurs will talk about Bourbon Santos, Brazil Cerrado and how Brazilian coffee is made The most famous and characteristic South American coffee is produced in Colombia. Colombia coffee is known for its rich flavor, which makes it a clean and easy to drink cup of coffee.

Most Colombia coffees are washed to produce a medium bodied coffee with a rich flavor and citrus-like acidity.

It is difficult to determine the exact flavor you get from any single source of Colombia coffee, but the best coffee beans exhibit prominent sweet, chocolate and fruity, berry flavors.

Bake without becoming overly bitter. The best Brazilian coffees are relatively low in acid and exhibit nutty, chocolatey flavors.

From the famous Mandheling to the popular Sumatra Ankola coffee-some of the world's best premium coffees are made in Indonesia. Coffee from Indonesia has dark and bold flavor characteristics with a pronounced, acquired earthy taste.

Indonesian coffee is semi-washed, or locally known as giling basah. Coffee cherries are de-pulped and dried in the sun to a moisture content of 30%. The parchment is removed and the beans enter a second drying stage.

The semi-wash process adds richness and strength to coffee, creating flavors ranging from earthy, spicy and tobacco, and has a long lasting finish that tastes like unsweetened or black cocoa.