What are the brands of coffee beans?

● Brazil (South America)

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, 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 Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive 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 need too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and its solid quality varies (NO.2 ~ NO.8 according to the number of sundries, NO.13 ~ NO.19 according to the size of beans, 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 "Guilma Cup" is also highly rated.

● quality beans: Sangduo NO.2, size NO.18

The characteristics of ● taste: mild, bitter medium, soft flavor.

The best fried culture degree of ●: medium fried culture.

● Colombia (South America)

This is the second largest coffee industry after Brazil and is also a leader in the Columbia-Maird Group (Colombia, Tanzania, Kenya). In addition, there are Asa Maird, Anwar Schroeder-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.

● quality beans: Columbia-Spremer / Echesellon (other than Spremer, larger particles)

The characteristics of ● taste: sour, bitter, sweet and strong, the color is like a good wine.

The best frying degree of ●: medium ~ depth

● Mexico (Central America)

This major coffee producer in Central America, the coffee here is comfortable and charming. 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 in Goa DiBuick, Oaxaca 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 (4000 ~ 4200 ft), Prima-Labado (2800-3300 ft) and Boone-Labado (2100-2500 ft). Most of the products are sold to the United States.

● quality beans: Mexico-Aldora

The characteristics of ● taste: the grains are large and sour and sweet, with strong flavor.

The best frying degree of ●: 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 stronger. These are the most familiar coffee beans in Japan, and the first place of origin is in San M á rquez, which is close to the mountains of Mexico. The second place of production is Caesar Denango, who is difficult to make. 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.

● quality beans: Guatemala-SHB

The characteristics of ● taste: bitter and fragrant, good taste.

The best frying degree of ●: depth

● El Salvador (Central America)

It is listed as the producer of the Asa-Merdo Group, along with Mexico and Guatemala, 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 (strictly high grown) = highland, HEC (high grown central) = mid-highland, and CS (central standard) = lowland.

● quality beans: El Salvador-SHB

● taste characteristics: sour, bitter, sweet mild and moderate.

The best frying degree of ●: 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, Komayagya 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.

● quality beans: Honduras-SHB

The characteristics of ● taste: sour and slightly sweet.

The best frying degree of ●: medium ~ depth