Introduction to the characteristics of different kinds of coffee how does Costa Rican coffee taste?

It is well known that coffee is produced from the equator to 15 degrees north latitude, so it is produced in South America and Indonesia and Africa. However, coffee produced at the equator to 15 degrees north latitude is too strong and bitter, so only some people who drink coffee and do not know its taste will like it. In fact, the best coffee should be produced between 15 degrees north latitude and the Tropic of Cancer.

Coffee is a product of the tropics. You may not believe it, but the best coffee growing area in the world is in Yunnan Province of China. Unfortunately, Chinese people do not attach importance to coffee, do not know how to use coffee in exchange for foreign exchange…also have no hobbies, but very fond of drinks. The so-called drink is not alcohol, but coffee everywhere. I've tasted it all, and I didn't know it until today. The best coffee producing area is not Colombia, Turkey, Indonesia, but the mainland of China. After inspecting Yunnan coffee planting and primary processing bases, experts from the International Coffee Organization evaluated Yunnan coffee as Colombia wet-processed Arabica coffee, which is the highest quality coffee in the world.

Coincidentally, the southern part of China's Yunnan Province (especially near Laos) and the northern part of Yunnan Island happen to lie on the upper edge of this golden belt. Hawaii, Saudi Arabia and other places in the United States, although located in this zone, on the one hand, Hawaii has no mountains, no fog, and on the other hand, there is no water in the sandy desert, so coffee cannot settle down. Therefore, the best coffee production in the world is actually in China.

Brazil

Brazil is a producer of coffee, with a third of the world's coffee consumed in all grades and varieties. There are many kinds of coffee here, although there are not many excellent coffee, but it can be used to make coffee blends with other coffees.

Taste characteristics: mild, sour and bitter moderate, soft aroma.

·Best cooking degree: medium cooking

Colombia

It is the second largest coffee producer after Brazil, producing everything from low to high grade coffee, some of which are rare in the world and taste delicious. The most popular is mantenin, which has a rich taste and a pleasant acidity. Supremo, also Colombia's premium coffee, has a unique aroma, bitter with sweet. It's the best coffee in the world.

Mexico

It is the main coffee producing country in Central America, where the coffee tastes comfortable and fragrant, and the top Mexican coffees are Coatepec (Coatepec), Huatusco (Huatusco), Orizaba (Orizaba), among which Coatepec is considered one of the best coffees in the world.

Top quality beans: Mexican Aldora

Flavor characteristics: large grains and sweet and sour, strong flavor.

Best cooking degree: medium ~ deep

Hawaii

Hawaii sightseeing, in addition to beautiful beaches, do not forget the Hawaiian coffee beans-Kona. The palate is sweet with wine acidity, which is very special. Hawaii's most traditional and famous coffee. However, due to the low production volume here, the surprisingly expensive cost, and the increasing demand for single-serve coffee in the United States and other places, its unit price is not only higher and higher, but also difficult to obtain.

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

Best cooking degree: medium ~ deep

Indonesia

When it comes to Indonesian coffee, you must not miss Sumatra's high-grade mantelin. Its unique aroma and slightly acidic taste can be said to be the best in the world. In addition, Arabica coffee produced in Java is a favorite of Europeans, which has a bitter sweet, sweet and sour aftertaste that lasts for a long time.

Top quality beans: Sumatra Mantenen

Taste characteristics: bitter and intense, but also sweet.

Best cooking: depth

Costa Rica

Costa Rica's high latitudes produce coffee beans that are famous in the world for their rich, mild taste, but extremely sour, and the beans here are carefully processed to produce high-quality coffee. The famous coffee is produced in the Central Plateau, where the soil consists of successive layers of volcanic ash and dust. It has a good taste and a high evaluation.

Top quality beans: Costa Rican Mount Coral

Taste characteristics: moderate acidity and mellow.

Best decocting degree: medium

Angola

It is the fourth largest coffee producer in the world, but produces only a small amount of Arabica coffee, which is of high quality.

Taste characteristics: aroma and acidity are excellent.

Best cooking degree: medium ~ deep

of Ethiopia

It is the home of Arabica coffee, grown at high latitudes and requires a lot of manual care. Here is the famous Ethiopian mocha, which has a similar acidity to wine, aroma, and rich yield.

Jamaica

The national treasure of Jamaica, Blue Mountain Coffee is perfect in every way, just like wine, and many wineries are now bought by the Japanese. The Japanese have bought most of Jamaica coffee in recent years, so it has become difficult to get it on the market.

High quality beans: Blue Mountain/High Mountain

Taste characteristics: consistent acid, bitter, sweet, aroma is also good.

Best cooking degree: mild to moderate

Kenya

Kenya grows high-quality Arabica coffee beans, coffee beans almost absorb the essence of the whole coffee cherry, has a slightly sour, thick aroma, is very popular with Europeans, especially in the United Kingdom, Kenyan coffee has surpassed Costa Rica coffee, become one of the most popular coffee.

Top quality beans: Kenya AA(double A)

Taste characteristics: strong acid and fragrance, German favorite.

Best cooking: depth

Yemen

Yemeni mocha coffee was once popular, mocha coffee is still used to accompany other coffee beans or mixed coffee beans soul. Yemen is commonly known as arabia, the birthplace of arabic gram species, once known as "mocha coffee" and popular for a time, but now it is no longer a grand occasion. However, its mellow flavor and rich fragrance are still quite popular with consumers.

Top quality beans: Golden Horse Tower

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

Best cooking degree: medium ~ deep

Peru

The up-and-coming Peruvian coffee is gradually opening up its popularity and entering the world. It is mostly planted in high-altitude areas, planned planting makes the yield greatly improved, the taste is mellow, the acidity is appropriate, and more and more people like it.

Taste characteristics: mellow taste, acidity appropriate.

Best decocting degree: medium

Guatemala

The central region of Guatemala is home to world-famous, high-quality coffee, which is often roasted with charcoal, cocoa and slightly acidic.

Taste characteristics: bitter and fragrant, good taste.

Best cooking: depth

El Salvador (Central America)

Joined Mexico and Guatemala as producers of the Azamel Group, and is competing with other countries for the top one or two in Central America. Grown in the highlands, it is a large coffee bean of equal size with a strong and mild taste.

Top quality beans: Salvador SHB

Tao characteristics: acid, bitter, sweet mild moderate.

Best cooking degree: medium ~ deep

Honduras (CA)

Wash coffee beans from mountainous areas are better received, while coffee beans from lowland areas are slightly inferior.

Taste characteristics: sour and slightly sweet.

Best cooking degree: medium ~ deep

Cuba

Coffee was introduced from Haiti by the French in the mid-18th century. Coffee beans have moderate characteristics-large grains, bright green color and high quality coffee beans.

Top quality beans: Cuba Cristal Mountain

Taste characteristics: stable taste. Acid, bitter and sweet balanced.

Best decocting degree: medium