The "faction struggle" of coffee beans sour pie bitter pie
Coffee beans
Sour pie
Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica High Real Estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable New Bean
Bitter school
Various old beans from Java, Mantenin, Bogota, Angola, Congo and Uganda
Sweet pie
Colombian Metrin, Venezuelan old beans, Blue Mountains, Gilimazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haitian coffee beans
Neutral school
Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba coffee beans
Mellow pie
Colombian Maitenin, Mocha, Blue Mountain, Guatemala, Costa Rica Coffee beans
Generally speaking, sour coffee beans, especially high-quality new beans, are best roasted shallower, while bitter ones are shallower in baking, and sweet details are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment.
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