The taste of coffee

Coffee trees are very similar to laurel and usually grow between the Tropic of Cancer and the Tropic of Cancer.

A coffee tree usually grows for about three to four years before it begins to bear fruit. The fruit is a red berry, which is dried and the pulp is removed to separate the coffee beans.

There are shadows of coffee beans all over the world, and they can grow as usual as long as the climate is right. These places suitable for the cultivation of coffee beans are located between the Tropic of Cancer and the Tropic of Cancer, collectively referred to as the "coffee growth zone". Coffee beans grow into different species depending on farming methods, regional climate and various factors.

Before introducing which country produces that kind of coffee beans, we might as well first understand the various congenital factors that can affect the texture of a cup of coffee. The so-called taste of coffee is the combination and harmony of the aroma that coffee can give to the nose and the taste it brings to the tongue.

The first impression of a cup of coffee is its "aroma". This fragrant and depressing smell can lift one's spirits and thoroughly appreciate a cup of high-quality coffee.

The second impression is the "taste" of coffee. The sour taste of coffee is the main consideration of its taste. Although the acidity of the whole nation is not directly related to the quality of coffee, as the most connotative part of coffee beans, sour taste brings varying degrees of taste to coffee.

Finally, there is the "taste" of coffee. Although it is not a major factor in the quality of coffee, it can complement each other with the aroma and taste of coffee, giving people a clear sense of the more tangible texture of coffee beans.

Words commonly used for coffee taste

Rich (Richness)

Generally refers to the texture and satisfaction of coffee.

Complexity (Complexity)

Used to describe the understanding and experience of a variety of tastes.

Degree of balance (Balanced)

Describe coffee as very even on all sides.

General coffee taste characteristics

Bright (Bright), dry (Dry), intense (Snappy) and intense (typical of Snappy Central American coffee)

Caramel flavor (Caramelly)

Sugar or grain syrup taste

Chocolate (Chocolatey)

Suitable for post-meal taste, the same as non-sweet vanilla and chocolate.

Detailed (Delicate)

A steady and obscure taste (often used to describe Aberga coffee in New Guinea) from the top of the tongue.

Local flavor (Earthy)

Soil taste (often used to describe Sumatran coffee)

Aroma (Fragrant)

Generally refers to the fragrance of flowers and even the aroma of spices

Fruity (Juicy,Fruity)

It has an aftertaste of berries and even citrus.

Aromatic alcohol (Mellow)

A round, slippery taste that is generally less acidic

Nut flavor (Nutty)

A taste suitable for drinking after a meal, similar to the taste of baked nuts

Spice flavor (Spicy)

Unforgettable spice taste, excellent smell

Sweet (Sweet)

Very easy to enter

Non-alcoholic taste (Wildness)

An unusual and challenging taste (often used to describe Ethiopian coffee)

Wine taste (Winey)

Suitable for the unforgettable taste of wine after dinner (often used to describe Kenyan and Yemeni coffee)

China Coffee Trading Network: www.gafei.com