High-quality coffee encyclopedia knowledge of what is fine coffee

In recent years, the most popular key word in Chinese coffee industry must be boutique coffee. Coffee practitioners must talk about high-quality products, but coffee lovers are mostly ignorant of boutique coffee.

What is boutique coffee?

What is fine coffee?

What is the taste of boutique coffee?

When I am asked too many questions, I have an impulse to talk to you, so I will go on writing and talk about cognitive boutique coffee.

Back in 1974, the founder of SCAA gave a definition of boutique coffee, which will not be repeated here, but the core of boutique coffee is the regional taste, so what is the most important factor affecting the regional taste of coffee? This question has to go back to the plantation to answer, we purchase coffee to a plantation, mainly depends on three links: first, natural conditions, second, planting varieties, third, processing, because they in the most fundamental impact on the regional taste of coffee.

Judging from the boutique coffee in the C.O.E competition in the past 10 years, it is rare for coffee to really win by planting conditions. Although each C.O.E award-winning coffee highlights the advantages of its growing conditions in the introduction, if you take a wider view, right next to the famous award-winning coffee beans, the coffee produced in places with very similar plantation conditions is not on the list.

Then the role of planting variety factors in creating excellent boutique coffee beans is also limited. Of course, Geisha in Panama is a typical example of creating a myth based on coffee varieties in boutique coffee, but apart from it, we have never seen an event in which coffee varieties alone can become excellent boutique coffee.

On the other hand, the way of handling has become the main factor in creating myths in the past 10 years. It is not surprising that what is most difficult to change in an environment suitable for growing coffee is the natural conditions of the plantation, and coffee varieties also need to be cultivated for a long time to form a stable commercial production. the way coffee is handled and the level of technology will have the greatest impact on the regional taste of coffee, and it is also the link with the least investment and the fastest effect.

Therefore, the same planting environment, the same coffee varieties and different coffee treatments, as well as different coffee treatments at the same level, make the coffee in the plantation show very different taste differences. the competition between plantations has developed into a competition at the level of coffee treatment. Transferred from (Uncle Dou)