Basic knowledge of boutique coffee the taste of coffee

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

A coffee tree usually takes about three to four years to start bearing fruit. The fruit is a red berry, which can be separated into coffee beans after drying and removing the pulp.

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

Before describing which country produces which coffee beans, let's first understand the various innate factors that can affect the texture of a cup of coffee. The so-called coffee taste is the combination and fusion of the aroma coffee can give to the nose and the taste it brings to the tongue.

The first impression a cup of coffee gives us is its "aroma", this aromatic and depressing smell can make people feel refreshed and thoroughly appreciate a cup of high quality coffee.

The second impression is the coffee "taste", coffee acidity is the main consideration of its taste, although the acidity of the whole nation is not directly related to the quality of coffee, but as the most intensive part of the coffee bean, acidity will bring different degrees of taste perception for coffee.

Finally, the coffee "taste" is where, although not the main determinant of coffee quality, but it can complement the coffee aroma and taste, can make people feel more real coffee beans texture.

Words generally used for coffee flavor

Richness

It refers to the texture and satisfaction of coffee.

Complexity (Complexity)

Used to describe the perception and experience of multiple tastes.

Balance

Coffee is very evenly distributed on all sides.

Regular Coffee Flavors

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

Caramelly

Sugar flavor or cereal paste flavor

Chocolatey

Taste suitable for drinking after meals, with the same taste of non-sweet vanilla and chocolate.

Delicate

a stable taste picked up by the tip of the tongue (often used to describe New Guinea's Alberta coffee)

Earthy

Soil flavor (often used to describe Sumatra coffee)

Fragrance

Aromas from flowers to spices

Juicy, Fruit

It has an aftertaste of berries and citrus

Aromatic alcohols (Mellows)

A round, creamy taste, usually low in acidity

Nutty

Taste suitable for drinking after dinner, similar to roasted nuts

Spicy

Unforgettable spice flavor, excellent smell

Sweet

Easy access

Wildness

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

Wine (Winey)

A memorable after-dinner drink (often used to describe Kenya and Yemen coffee)