Coffee tastes different in different producing areas.

Brazilian coffee:

Brazil is the producer of coffee, all grades and types of coffee account for 1/3 of the global consumption. There are many kinds of coffee here. Although there is not much superior coffee, it can be used to make mixed coffee with other coffee. The characteristics of the taste: mild, moderate bitterness, soft aroma. The best degree of fried culture: medium fried culture.

Columbia Coffee:

The output of rich coffee is second only to Brazil, is the second largest coffee industry country, roasted coffee beans, will release a sweet flavor, with sweet in the acid, bitter taste in the good quality characteristics, because of the appropriate concentration, it is often used in high-grade mixed coffee.

Fangshan Coffee:

The national treasure of Jamaica, with a delicate fragrance, sweet and smooth taste, is the staple of coffee. Slightly sour, soft, tasty, sweet, located at a height of 800 to 1500 meters, large grains, good quality, with acid, bitterness, fragrance, mellow, sweet, glycol aroma. However, all the Blue Mountain Coffee on the market are blended Blue Mountain flavor coffee, and the real Blue Mountain is very few.

Manning Coffee:

When it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. Produced in Indonesia's Sumatra Islands, full of particles, with syrup and chocolate flavor, special fragrance, sweet and bitter taste, bitter taste, bitterness and bitterness. The best fried degree: depth.

Hawaiian Kona Coffee:

Hawaii, in addition to beautiful beaches, there are Hawaiian coffee beans-Kona. The taste is sweet with the sour taste of wine, which is very special and is the most traditional and famous coffee in Hawaii. It tastes light but sweet, not bitter, has a special fragrance and is very tasty. The best frying degree: moderate to deep.

Mocha Coffee:

Produced in Isopia, with special sweetness, sour and bitter, the taste is slippery and delicious, and the mellow taste lasts a long time. The sweetness is excellent, sour and fragrant, medium acid to strong acid.

Dali coffee:

Italy itself does not produce coffee beans, they are all blended together and have a strong taste, which is suitable for those who pursue a strong sense of taste. The mellow degree is very strong, the taste is bitter, slightly sweet, and the taste is less sour.

Charcoal coffee:

It is a kind of heavy roasted coffee with strong fragrance, strong bitterness, sour taste and special baking way. Coffee beans produce oil, so it is very suitable for steam pressurized coffee.

Yunnan Coffee:

The southern part of China's Yunnan Province (especially close to Laos) and the northern part of Yunnan Island are right above this golden zone. Although Hawaii and Saudi Arabia in the United States are in this zone, on the one hand, there are no mountains and fog in Hawaii, and on the other hand, there is no water in the sandy desert, and coffee cannot settle down. Therefore, the best coffee producing area is in China. After inspecting the coffee planting and primary processing base in Yunnan, the international coffee organization tasting experts evaluated Yunnan coffee as a kind of small seed coffee processed by Colombian wet method, which is of high quality. Strong but not bitter, fragrant but not strong, supple, soft and mellow, with a slightly sour taste.

Vietnamese coffee:

The grains are of different sizes, some are broken, the taste is like Java, the bitterness is strong, and there is a sweet taste.

Source: network