Main coffee producing areas and characteristics of high quality coffee beans

Brazil (South America)

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, accounts for 1/3 of the world's coffee consumption and has a place in the global coffee market, although Brazil faces several times more natural disasters than other regions. but its acreage is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Santos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which varies in quality due to its distribution all over the country, and has its own standards (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica species are of good quality and stable in price. The most famous one is "Brazil / Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the "Tolma Cup" is also highly rated.

Top quality beans: Santos NO.2, size NO.18

The characteristics of the taste: mild, moderate bitterness, soft aroma.

The best degree of fried culture: medium fried culture

Colombia (South America)

This is the second largest coffee industrial country after Brazil, and it is also the leader in the Columbia Maird Group (Colombia, Tanzania, Kenya). In addition, there are Asa, Maird, Anwar Snow, Arabica, Robsta). The more famous producing areas, such as "Medellin", "Manizarez", "Bogota" and "Armenia", all the coffee beans cultivated are Anicabi species, which are quite rich in taste and stable in quality and price. The fried coffee beans are even bigger and more beautiful.

From low-grade products to high-grade products can be produced, some of which are rare good goods in the world, the taste is so mellow that people can't put it down.

Superior quality beans: Colombia, Spremer (above No.17), Echeselon (other than Spremer, larger particles)

Taste sign: sour, bitter, sweet and strong, the color is like a good wine.

The best frying degree: medium ~ depth

Mexico (Central America)

The major coffee producer in Central America, for its comfortable taste and charming aroma, the Mexican coffee selected are Coatepec, Huatusco and Orizaba, of which Cottpe is considered to be one of the best in the world.

The coffee cultivation belt of this country is similar to Guatemala in the south in terms of geographical and climatic conditions, so it is included in the scope of "China and the United States." The main producing areas are Goa DiBuick, Hahaka and other states, especially the water-washed coffee beans from the highlands, which have excellent aroma and sour taste. According to the elevation, the specifications are divided into three categories: Aldora (4000ft-4200ft), Prima, Labado (2800ft-3300ft), Boone and Labado (2100ft-2500ft). Most of the products are sold to the United States.

Top quality beans: Mexico, Aldora

The characteristics of the taste: the grain is large and sour and sweet, strong and fragrant.

The best frying degree: medium ~ depth

Guatemala (Central America)

The central region of Guatemala is home to world-famous coffee with excellent flavor. Most of the coffee beans here have charcoal flavor and cocoa flavor, but their acidity is slightly higher.

These are the coffee beans most familiar to the Japanese, and they are the first to be produced in the mountains of Mexico. The second place of origin is Caesar Denango in the south. Other brothers and gangs and Antigua are also very famous. Slightly sour, mellow and smooth, it is the best material for mixed coffee. The classification is divided into seven grades according to the elevation. The higher the origin, the more mellow the coffee beans are, while the coffee beans from the lower areas are of lower quality.

Top quality beans: Guatemala SHB

Taste characteristics: bitter and fragrant, good taste.

The best frying degree: depth

El Salvador (Central America)

It is tied with Mexico and Guatemala as the producing countries around Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. It is also divided into three grades according to elevation: SHB (strictlyhighgrown) = highland, HEC (highgrowncentral) = mid-highland, and CS (centralstandard) = lowland.

Top quality beans: El Salvador SHB

Taste characteristics: sour, bitter, sweet mild and moderate.

The best frying degree: medium ~ depth

Honduras (Central America)

The washed coffee beans in the mountain areas are well received, while the coffee beans produced in the lowlands are of lower quality. Well-known producing areas are Santa Barra, Gracias, Komayaglai in the East, and Chortika near Nicaragua. Coffee beans range in size from medium to large and are characterized by a mild taste. The quality products here are also marked up and divided into three grades.

Top quality bean: Honduras SHB

Characteristics of the taste: sour and slightly sweet.

The best frying degree: medium ~ depth

Costa Rica (Central America)

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee.

The famous coffee is produced in the Central Plateau (CentralPlateau), where the soil consists of successive layers of volcanic ash and dust.

The first-class fragrance is strong and sour, and it is highly valued. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially the sour and fragrant coffee beans produced in the high areas of the Pacific coast are the first-class coffee beans, and there is a new brand of "Clarke Hill". The coffee beans of the lowlands along the Atlantic coast are sour rather than mellow, and there is no difference.

Top quality beans: Mount Clarke, Costa Rica

Taste characteristics: moderate acidity and mellow taste.

The best frying degree: moderate

Cuba (West Indies)

Cuba, famous for producing sugar, cigars and coffee, is a republic made up of Cuba, the largest island in the West Indies, and other affiliated islands. Coffee was introduced from Haiti by the French in the mid-18th century. Coffee beans are characterized by large ─ grains and bright green high-quality coffee beans. The grades are divided into ETL (extra Super Grade), TL (Middle Pole) and AL (ordinary) according to the size of coffee beans. "Clydale Mountain" is Cuba's proudest high-quality, large-shaped coffee beans.

Top quality beans: Mount Krister, Cuba

Characteristics of taste: stable taste. A balance of sour, bitter and sweet.

The best frying degree: moderate

Jamaica (West Indies)

Jamaica's national treasure, Blue Mountain Coffee, is perfect in every way, just like wine.

Jamaica is a republic of large and small islands in the Caribbean. Coffee is cultivated on the Yushan slope on Duan Island, and the producing area can be divided into three areas: BM (Blue Mountain) and HM (Alpine) PW (Plame washed coffee beans), which are also the brand names of coffee. The ranking of quality and price is 1, 2, 3, and the ranking of production is 3, 2, 1. Among them, the flavor, aroma, strong and sour taste of "Blue Mountain" are all very average and highly appraised. Almost all the products are sold to Japan.

Superior quality beans: blue Mountain / High Mountain

Taste characteristics: have the same sour, bitter, sweet taste, good flavor.

The best frying degree: mild to moderate

Kenya (Africa)

Kenya grows high-quality Arabica coffee beans, which absorb almost the essence of coffee cherries and are very popular among Europeans, especially in the UK. Kenyan coffee has surpassed Costa Rican coffee and become one of the most popular coffee.

Located in Kenya below the African equator, the coffee beans planted are high-quality Arabica seeds. The size of beans is medium to large, very thick and delicious, and the acidity is also medium. The grade is divided into seven grades according to the size of the coffee beans, and the taste is divided into six grades from top to bottom. In the taste of "Kenya AA" is particularly well received.

Top quality beans: Kenya AA (double A)

Taste characteristics: strong sour and fragrant, the favorite of the Germans.

The best frying degree: depth

Ethiopia (Africa)

Arabian coffee is the hometown of Arabian coffee, which grows at high latitudes and needs a lot of manual care. Here is the famous Ethiopian mocha, which is sour, fragrant and productive similar to wine. Unfortunately, some farmers still do not understand the benefits of picking fruits and allow them to fall behind and pick them up from the ground, but in recent years, due to the continuous expansion of the market, coffee industry is committed to improving the methods of picking and handling, hoping to increase production.

Coffee is famous for its origins from Canada in the southwest and Xidamo in the south. In addition, the Eastern Highland Hara is also famous for its coffee. The bean is small and fragrant, and the special name of "Hara / Mocha" and "Longgubeli" has a unique flavor, usually only known as "mocha". The mixed proportion of one defective bean in its specification is divided into G (geade) 1~G8. Recently, the most eye-catching one is the high-quality "washing Ethiopia".

Superior Bean: Hara BG (boardgrain) (longberry)

Flavor characteristics: both fragrant and sour, washing coffee has a strong sour taste.

The best frying degree: medium ~ depth

Yemen (Africa)

There was a whirlwind of mocha coffee in Yemen, which blew a whirlwind around the world, but unfortunately, the good times were not very good. Under the political turmoil and unplanned planting, the production of mocha was very unstable.

Having said that, mocha is still the soul of matching other coffee beans or mixed coffee beans.

Yemen, commonly known as Arabia, is the birthplace of Arabica species, once known as "mocha coffee", but it was all the rage for a time, but now it is no longer a grand occasion. But its wine-like flavor, rich and mellow characteristics, one is quite favored by consumers after-dinner coffee. Together with the coffee produced in Brazil and Colombia, it is the three swordsmen who have been chosen as blended coffee. Matari produced in the Bani Matar region and Sanani produced in Sanaya are also quite famous, and the Golden Matari is also produced in Bani Matar.

Top quality beans: Golden Horse Tarim

Taste characteristics: slightly sour and strong aftereffect, but also sweet taste.

The best frying degree: medium ~ depth

Indonesia (Southeast Asia)

When it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. In addition, Arabian coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in the middle of it, which lasts for a long time.

The main producing areas are Sumatra, Java and Sulawesi. 90% of them are Robbosa species, which can be rated as the first in the world in quality. Sumatra is best known for its rich, palatable and most advanced "Mantenin". However, importers have repeatedly criticized them for their poor quality and difficulties in processing and preservation. In addition, "Jiayushan" is also produced in the northern part of the island, while "Java" in Java. Arabica has a good sour taste, especially loved by the Dutch. Sulawesi Island is produced by a large grain of "Kalosi", represented by Delaga in the mountains of the southwest (elevation 1200 meters).

Top quality beans: Sumatra, Mantenin

Taste characteristics: bitter and full-bodied, but also sweet.

The best frying degree: depth

Hawaii (Hawaiian Islands)

To visit Hawaii, in addition to the beautiful beach, don't forget the Hawaiian coffee bean-Kona.

The palate is sweet with the acidity of a pleasant wine, very special. It is Kona, which is produced on the southwest coast of Hawaii, which is the most traditional and famous coffee in Hawaii.

However, because the production here is not high, the cost is surprisingly high, and the demand for individual coffee in the United States and other places is increasing, so its unit price is not only getting higher and higher, but also not easy to buy.

Coffee cultivation in Hawaii began with Japanese immigrants, but now coffee plantations have switched to walnuts, resulting in a sharp drop in coffee production. However, the well-known "Hawaiian Kona" is a mellow and sour coffee bean. In particular, the coffee beans on the perennial coffee tree, slightly sour can give a unique flavor, known as "many years can that", well received.

Top quality beans: Hawaii Kona

Taste characteristics: strong acid, mellow, all have tropical flavor.

The best frying degree: medium ~ depth

Angola

This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabian coffee, which is of high quality, but unfortunately, its annual output is extremely unstable due to its political upheaval.

Superior quality beans: Arabian grams

Characteristics of the taste: both fragrant and sour.

The best frying degree: medium ~ depth

Peru

The rising star's Secret Coffee is gradually opening its popularity and entering the world. It is mostly planted in high-altitude areas, the planned planting makes the yield greatly increased, the taste mellow, the right acidity, more and more people like it.

Superior quality beans: secret beans

Taste characteristics: the taste is mellow and the acidity is just right.

The best frying degree: moderate