Coffee origin and flavor characteristics Coffee tasting terms

Types of coffee

Freshly ground coffee: usually large canned bottles with beans of different sizes, oval Arabica and round Robusta. Baking color uniformity varies greatly, not full, caffeine beans can see the traces of dry crack, not glossy! There is a faint aroma of coffee. If you grind it on the spot, it usually has a momentary aroma. This kind of coffee beans is usually sold with companion powder or cream powder! Let the customer have the feeling of great value! The taste quality is imaginable! Bitter and astringent! Generally, domestic beans and some cheap Robota beans are used as raw materials! When you meet a seller who is not in charge, you can go home and boil it in water. This is ridiculous!

Flavor (mix) coffee: generally have blue mountain flavor (blue mountain coffee); Brazilian flavor coffee (Brazilian coffee); Colombian coffee (Colombian flavor coffee); mocha coffee (mocha flavor); Mantenin coffee (Mantenin style). These coffees are usually returned to the lower grade of beans from the place of origin, which is relatively cheap than the beans from the highest place of origin! These coffees usually add some Yunnan beans to reduce the cost! Usually baked in large quantities for commercial caffeine distribution! Sometimes there are only 20% of the so-called ink beans in Manning, and the taste is really just flavor! The freshness of this kind of coffee is generally 1-2 months after baking, the quality is poor, the general baking color is light brown or a little brick red, (light baking water loss is relatively small, rely on weight to sell money, general commercial baking advocation, walk a large amount can save a lot of) aroma is also very light, grinding time is also a moment of aroma! It tastes sour! It's a little slippery!

Fresh coffee (Fresh Coffee Only): refers to freshly roasted coffee beans, only fresh coffee will have quality! Charming and exciting aroma, usually with pure beans as raw materials, freshly baked! Santos, Brazil; Colombian excellent or mixed grade; Ethiopia "Harald"; Sumatra Mantenin, Kenya; and mixed Italian coffee beans ESPRESSO, these are relatively good daily coffee! The quality and taste are quite right! If the store is not honest and add some Yunnan beans to the mellow, relative to the price is also lower! Maybe it is to let more people have access to good coffee and know more about coffee! If the source of customers is stable, the beans of the store will be relatively fresh! You can try that!

Select coffee (specialty coffee) Specialty Coffee Fresh Coffee Only:

There is a special coffee association in the United States, commenting on the selection of coffee in the world.

NO2, Santos, Brazil (Brazilian Santos NO2)

The fragrance is soft, gentle and unique, with a smooth taste, originating from one of the largest coffee producers in the world.

Moderate acidity, rich and body, mild, unique and smooth flavor.

Adult beans with adzuki beans (17-18 / 64 inches) are more beautiful and taste more perfect than soybeans (19/64FCS). Full and smooth. Compared with soybeans, the taste of "old age" is a little lower! It's also very good! Dry cleaning! If you are lucky enough to find Brazilian manor beans, you will appreciate the apple flavor! (it's hard to meet.)

Columbia Super Class (Colombian Supremo)

Moderate acidity, medium mellow, sweet and smooth, aroma, nutty, finish with a hint of chocolate.

Good acidity, moderate body, really sweet, nutty aroma with smooth, rich flavor.

Colombian coffee beans are very good, alpine (volcanic rock-rich, fertile soil) washed coffee beans, uniform size is the best in Colombia!

Innesia, Sumatra, Sumatran Mandheling

Very full-bodied, low acidity, with unique nutty and floral aromas.

Uniqely, heavy body, low acidity, pleasant nutty aroma, distinctive, syrupy, exotic flavor

Indonesia's Sumanda wax island producing area is famous for its Mantenin GR1 (Class I), (rare gold mantenin is rare) semi-washed Semi-wash, raw beans are usually slightly blue, soft, famous for Soft Bean.

Indonesia's Java, Sulawesi and New Guinea all produce beans, and the IJEN highlands in eastern Java are also very good at washing beans!

Ethiopian mocha Harald (Ethiopian Harrar)

Mellow, acidity, rich fragrance, floral aroma, unique fruit aroma.

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumers.

Ilga Kefei, Ethiopia (Ethiopian Yrgacheffe)

Mellow, low acidity, rich aroma, unique strong fruit aroma, slightly floral aroma

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumes

The raw beans were treated by sunlight in Harald ECMC (the Ethiopian Coffee Marking Corporation) producing area. The raw beans were divided into three types: long bean (long berry Harrar & Large Bean), single bean (Moka Harrar & Peabery), short bean (shortberry Harrar & Smaller Bean), and Cedamo Sidamo (Gr2) Yakasuffe Yirgacheffe & Yerjiakefei Yrgacheffe Yirgacheffe (Limu Gr2), which was produced by washing in the south of Ghimb & Gimbi in the west of single Bean.

Guatemala according to Guatemalan Antigua

Full-bodied and fruity, with aromas of spices and tobacco.

Lots of alively fruity kind of acidity distinctive aroma, spicy / smokey flavor good body.

Antigua is bordered by Mexico in the north. Like Tarasu in Costa Rica, located in Antigua in southwestern Guatemala, coffee is grown on the slopes of the hinterland of volcanoes and is attacked by volcanic eruptions every 30 years, making the soil more nutritious, while high mountains, plenty of sunlight and moisture make it produce excellent quality coffee. Like many high-quality Arabica beans, Guatemala's Antigua coffee has a mellow taste and moderate acidity, as well as a wonderful smell of tobacco or smoking, which is especially popular with adult men. In the north, SAN MARCO and HUEHUENTENANGO are also major producers of high-quality coffee.

Note: North Coban, hard beans (Hard Bean); very hard beans (Strictly Hard Bean)

EPW, water washing superior 3000m position PW double class washing 2500-300m position EGW superior washing 2000-2500m ten GW superior grade 2000m below.

Costa Rica extra hard Coffee (Costa Rican Tarrazu SHB)

Full-bodied, sour, sweet and fruity.

Plenty of body & sweetness. Lively acidity terrific fruity high notes.

Tarrazu, south of the capital San Jose, is the most famous coffee producer in Costa Rica and one of the most famous coffee producers in the world. The name "LA MINITA TARRAZU" can be seen in the "Coffee of Origin" column on the MENU of high-end coffee officials in the UK. In addition, the names TRESRIOS and DOTA often appear on packaging in Costa Rica. High-quality Costa Rican coffee, known as "extra hard beans", grows in areas above 1500 meters above sea level, or rather in areas where the volcanic soil is very fertile. This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. In addition to Tarasurameta, SARCHI, which grows on the slopes of Mount Boras, is also a famous product of Costa Rica.

Note: three Rivers Coffee (Tarrazu's Tres Rios); Pandrado (Tarrazu's Pandora)

Tarrazu's Dota (St. Marks) (Tarrazu's San Marcos)

Manor Raminita (La Minita) Windmill Henri Tournon

Regional Sarchi

Kenya AA (Kenya AA)

Strong acidity, strong mellow, smooth taste, slightly (wine) aroma

Tangy sharp acidity, full body, smooth & mildly winey flavor, well balanced.

Kenya is located in the south of Ethiopia and Yemen, only hundreds of kilometers away from the two world-famous coffee producers. The vast majority of Kenyan coffee trees grow in the mountains north and west of the capital Nairobi, and there are two main producing areas: first, the southern slope of Kirinaga, Kenya's highest peak, extends southward to near the capital Nairobi, which is close to the equator and is the largest coffee producing area in Kenya. In addition, there is a smaller producing area on the eastern slope of the Mount Elgon Mountains, on the border between Uganda and Kenya. There is rich red volcanic soil in the mountains of Kenya, and coffee is grown at an altitude of 1500 Mel 2100 meters. The coffee grown in Kenya is the bourbon tree planted in Arabik. Kenyan coffee is very similar to its neighboring Yemeni mocha and Ethiopian Harald, with a chic wine and a long finish. What's more, Kenyan coffee is mellow and smooth that Ethiopian coffee and Yemeni coffee do not have. it is lighter than Ethiopian coffee and more mellow than Yemeni mocha, so it is generally suitable for deep roasting. All Kenyan coffee beans are uniformly acquired, classified and auctioned by the Kenyan Coffee Commission (the Kenya Coffee Board). The grades of Kenyan coffee can be divided into AA++, AA+, AA and AB. The biggest customers of Kenyan coffee are Germany and some very picky countries in northern Europe. Kenya AA is the highest grade coffee in Kenya and the best quality Arabica coffee bean in the world. It tastes mellow and has a strong wine aroma. The sour taste of this coffee is so subtle that it needs to be tasted carefully to feel it.

Note: Kenya round bean (Kenya Peaberry) is rare. Most parts are washed with water, and the best Kenya has the smell of wild berries.

Jamaica Blue Mountain Jamaica Blue Mountain)

The sour, sweet, mellow and bitter taste is well balanced, the taste is fragrant, and the taste is very lubricated and supple.

The Blue Mountain of Jamaica is known as the King's Coffee (Coffee Fit for A King). Although Jamaican Blue Mountain coffee production accounts for a negligible proportion of the world's total coffee production, Jamaican Blue Mountain coffee can be sold at the highest price in the world. Some people compare Blue Mountain Coffee to driving a Rolls-Royce. It tastes very subtle, the acidity is just right, the taste is fresh and elegant, there is a touch of sweetness and excellent mellow, very smooth and refreshing, and unparalleled strong aroma. Jamaican Blue Mountains are usually roasted moderately, which maximizes the original taste of the coffee and increases the aftertaste of Blue Mountain coffee, giving a long fruity aftertaste within minutes of a cup of coffee. St. Andrew is one of the three largest producing areas of Blue Mountain Coffee in Jamaica, and the other two are: Portland (Portland) and St. Thomas (St.Thoms) early Warren Ford Farm Wallenford. Estate Silver Hill Farm Silver Hill Estate is now St.Anderw; Portland; St.Thoms, which is 1000 meters east of Blue Mountain Kingston. Mavis Bank M.B.CF, the largest manor in Mavis, is called Jamaica High Mountain. Supreme in other areas at low elevations. Jamaica washed beans (Prime Washed Jamaica)

The term for tasting coffee

Coffee tasting is a very professional knowledge, there are many terms, too numerous to list. Here we list some of the simplest and most commonly used, which will come in handy if you have a chance to read professional books on coffee in the future.

● Acidity (acidity): the acidity and strong taste common to all coffee grown in high places. Unlike bitter or sour (sour), it has nothing to do with pH.

● Body: the taste of brewed coffee after drinking. The change of mellowness can be as light as water to light, medium, high, fat, and even some Indonesian coffee is as thick as syrup. Other reference adjectives include Bland-coffee grown in lowlands usually tastes light; coffee powder is insufficient and coffee with too much water can have the same light effect.

● Aroma: the smell and aroma of brewed coffee. The words used to describe Aroma include caramel, charcoal, chocolate, fruit, grass, malt, rich, rich, spicy and so on.

● Spicy: refers to a flavor or smell reminiscent of a particular spice. For example, some Indonesian plateau coffee (especially old coffee) has a cardamom smell, while Guatemala Antigua coffee has a pepper-like spice, which can be described by the word spicy.

● Wild: describe coffee as having extreme taste characteristics that remind you of the vast highlands of Africa.

● Sweet: it is a commonly used adjective to describe coffee without sharp flavor.

● Strong (strong): in terms of popular usage, strong describes the strong flavor of deep-roasted coffee.

● Tangy (Xinlie): similar to the sour taste of fermentation, it is almost like fruit in nature, and it has something to do with the taste of the wine. Coffee grown in Costa Rica usually has a pungent flavor.

● Sour: this taste can only be produced on the back of the tongue, which is characteristic of lightly roasted coffee.

● Briny: after brewing, if the coffee is overheated, it will produce a salty taste.

● Mild (mild): indicates that some kind of coffee has a harmonious and delicate flavor. Latin American premium coffee grown on the plateau is usually described as mild in texture. In addition, it is also a coffee term used to refer to all plateau coffee except those produced in Brazil.

● Earthy: commonly used to describe coffee that is spicy and earthy. Sometimes people say it is a kind of earthy smell. But the word is not derogatory, dried coffee beans usually have this flavor, and it is precisely the special taste that many people pursue.

● Mellow: an adjective for coffee with low to medium acidity and good balance.

● Flavor (flavor) to describe the overall feeling of coffee, it is the overall feeling of coffee aroma, acidity, and mellow, so what kind of Flavor is a girl who only drinks coffee? In this era of popular red teahouses, I know a girl who only drinks coffee. She says that she drinks coffee not only because of its taste, but also because she loves it very much.

● Bland (light) coffee grown in the lowlands is usually quite light and tasteless. Sometimes coffee with a small amount of powder and more water will have the same light effect. A person as light as a chrysanthemum is a girl's expectation of herself. she says that being submerged in a sea of people will be the pursuit of her life. Light and light, will not make their own confusion, because believe that the true taste is only light.

● Bitter is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of dark baking is deliberately created, but the most common cause of bitterness is too much coffee powder and too little water. She said, "Qingka is strong and bitter to the bottom of my heart, just like there is still a lot of discord bestowed on people in real life, but the charm of coffee will never be diminished, and it will never be the same as life will never turn back." once, she wholeheartedly chased the white Pegasus and piously thought that as long as he did not look back and move forward bravely, the ideal of life could be achieved. It's just that in reality, there are ups and downs all the way. Every time I stand up from a fall, I always think of the enlightenment of coffee: those dark roasted coffee that are too bitter to drink are actually good coffee. Only when you chew bitterness can you learn to cherish sweetness.

● Exotic describes coffee as having unique aromas and special flavors, such as flowers, fruits and spices. Coffee from East Africa and Indonesia usually has this property. She is not a beautiful girl, but she has a different temperament: when it is brown and drizzling, she will choose to be in the rain or even dance to "Music in the Rain"; if the sun is so bright that people can't open their eyes that day, he will ask for an ice coffee at McDonald's and sit by the French window quietly writing or painting with a wooden pencil.

● Mellow is an adjective for coffee with low to medium acidity and good balance. I remember that some people divided girls into three kinds, such as floating clouds in the air, ice standing in the depths of winter, and the third kind was flowers, fragrant and sweet but not greasy at all. She said that she would like to be a flower, blooming all over everyone's heart, and the fragrance of the flowers drifted by.

● Soft describes low-acidity coffee like Indonesian coffee; it can also be described as mellow or sweet. People who have heard her voice are impressed that it is a kind of soft, leisurely and gentle talk, which will fascinate people to listen to her talk.

● Spicy refers to a flavor or smell reminiscent of a particular spice. Some Indonesian plateau coffee (especially old coffee) contains the sweet smell of cardamom. I have heard of a novel in which the heroine's hair inexplicably smells of chrysanthemums. She seems to be the same. She always smells fragrant, not perfume at all. Every time she passes her by, she always smells gardenia.

● Winy describes a charming flavor reminiscent of wine. Fruit-like acidity and smooth mellowness create a special contrast flavor. Kenyan coffee is the best example of wine flavor. When I watched her paint and mix colors, she told me that she liked a color called Bordeaux wine, which was textured and silky, like coffee dissolving between lips and teeth.