Flavor characteristics of Asian coffee beans which is suitable for hand-flushing in Indonesia or Vietnam

Asian coffee is generally thick in flavor, strong in sweetness and less sour. List the following major producing areas of Asian coffee: this article will take you to understand the characteristics of coffee in the major producing areas of Asia.

India

Indian coffee is treated through "monsoon treatment". Under the blowing of moist air, the beans will get wet and swell and appear yellow and golden.

In particular, perhaps because it is treated in a humid environment, there is a choking smell of mildew and smoke, which is the same as that of coffee beans in contact with the sun or water.

Indonesia

Indonesian rice uses "semi-dry" to treat coffee beans, using many planting methods to make the coffee flavor more unique, with a deep black and full appearance, round aroma and rich flavor. Coffee beans show the aroma of fruit, flowers, and land, such as the famous "civet coffee", which is a well-known rare Indonesian Kopi Luwak in Indonesia. It is collected and processed from coffee fruits eaten by civets and then excreted. Indigestible coffee seeds are excreted intact, so they have a unique flavor due to the decomposition of proteins through the digestive system.

Viet Nam

The coffee beans produced in Vietnam have a thick taste and low aroma and acidity. Vietnam is the second largest coffee producing area in the world. Vietnam has a narrow territory and a temperate climate in the north. It grows Arabica coffee beans, but it does not produce much. Southern tropical climate, has been planted Robusta (also known as sturdy beans or Luodou) Luodou flavor although common but easy to grow, is the main export of Vietnamese beans.

Leaf gate

The world's three largest coffee-Yemenmokamatari coffee, coffee beans are small and strong, grinding will give off ripe fruit flavor (red grape) and dark chocolate bitter sweet taste, when tasting can feel thick mellow taste.

China

Yunnan Zhukula coffee beans, typica is the most classic Arabica variety, but also the earliest native species of coffee, at present, many commercial improved varieties are derived from this, is recognized as a boutique coffee variety, elegant flavor, excellent taste performance, bourbon is a variety of typica, with the same rich aroma and excellent taste performance as typica. Catimor is not of pure Arabica pedigree, it is a hybrid of Timor and bourbon, it lacks rich aroma and flavor, and has a shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy to manage, high yield, and its yield per mu is up to 350kg, which is twice as high as that of Timor and bourbon. Now it has become the main cultivated variety in Yunnan coffee bean producing area.

The Philippines

In the traditional coffee-growing areas of the Cordillera district and Karabasson, coffee farmers use elevated beds to sun-dry their coffee. Due to great changes in microclimate and conditions, the country is suitable for growing a range of coffee varieties and provides ample opportunities for boutique coffee.