Origin of coffee beans and coffee beans with sour taste

Sour Pie Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica High Real Estate, Gillimazaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washing Advanced New Bean bitter Pie Java, Mantenin, Bogota, Angola, Congo, Uganda all kinds of Old Bean Sweet Pie Colombian Metrin, Venezuelan Old beans, Blue Mountains, Gilimazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti coffee bean neutral pie Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuban coffee bean mellow pie Colombian Metrin, 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.