Coffee tasting knowledge: [five schools]-Coffee bean taste classification from different areas

Sour pie

Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica High Real Estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable New Bean

Bitter school

Various old beans from Java, Mantenin, Bogota, Angola, Congo and Uganda

Sweet pie

Colombian Metrin, Venezuelan old beans, Blue Mountains, Gilimazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haitian coffee beans

Neutral school

Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba coffee beans

Mellow pie

Colombian Maitenin, 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.

Source:

Sunnybaycoffee's blog