Taste classification of coffee beans

Taste classification of coffee beans

The so-called taste characteristics refers to the personality of all kinds of coffee beans in the style of the coffee beans after being roasted most appropriately.

Taste Classification Table of Coffee beans

Characteristic coffee bean species

Sour mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa rica high real estate,

Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans.

Bitter Java, Mantenin, Bogota, Angola, Congo, Uganda

Sweet Colombian metenin, Venezuelan old beans, Blue Mountains, Gillimanjaro,

Mocha, Guatemala, Mexico, Kenya, Santos, Haiti

Neutral Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba

Mellow Colombian Metrin, Mocha, Blue Mountains, Guatemala, Costa Rica

Sour coffee beans, especially high-quality new beans, are best roasted shallower, while bitter ones are shallower, and then 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. Coffee beans that perform fragrant and mellow effects play an important role in giving mixed differentiation.