This paper introduces the different flavor characteristics of coffee beans produced in common coffee growing areas and the proportion of single beans.

● Blue Mountain Coffee is the best coffee, the origin of the Blue Mountains in Jamaica, surrounded by the Caribbean Blue Mountains, whenever the sun shines directly on the blue water, it will be reflected to the mountains and emit a bright blue light hence the name, taste sweet and smooth, but also bitter with slightly sour, generally a single drink, rarely used to mix, is the highest variety of coffee.

­● Hawaiian Kona ­is a high variety of coffee with a well-known quality and a mellow and sour aftertaste, especially the coffee beans grown on coffee trees for many years, with a slightly sour and unique flavor, known as Kona for many years, well received, produced in the thermal power mountains of Hawaii, and the output is not much.

­● mocha coffee has a special flavor, its unique sweetness and bitterness is extremely elegant, it is an excellent variety loved by ordinary senior people, there are many ordinary products to drink, the lubrication and mellow taste of the drink, the blending is comprehensive, it is another ideal flavor, which is produced in Ethiopia.

­● Brazilian coffee is a neutral coffee, its flavor is good, known as coffee beans in the strong bubble when drinking is also good, the preparation of other coffee has more flavor, this kind of beans roasted, if the heat is right, can taste its slightly sour, slightly sweet, slightly bitter and light flavor, the origin of Brazil.

­● Colombian coffee origin Colombia, roasted coffee beans will release sweet aroma, with sour sweet, bitter taste in the good quality characteristics, because of the appropriate concentration, is often used in high-grade mixed coffee.

­● Mantenin Coffee is produced in Sumatra, Indonesia. It is moderately sour with a strong aroma and bitter taste, but it is full-bodied and mellow. Most coffee lovers drink it alone, but it is also an indispensable variety when mixing coffee.

­● Romsda Coffee is the most ideal bean for blending comprehensive coffee. It has very little acidity and few bitter pure products to drink. It is a representative variety in Nanyang. If you mix a small amount of Romsda coffee, it can enhance the coffee concentration, increase the sweet taste and reduce the sour taste. Java, Indonesia.

­● Santos Coffee is mainly produced in Sao Paulo, Brazil, this kind of coffee acid, sweet and bitter is moderate in neutral concentration, with moderate sour taste, elegant and special taste, is the best blending beans, known as the backbone of coffee, single drink flavor is also good.

­● Java Coffee, produced in Java, Indonesia, is a delicate aromatic coffee with full grains, spicy flavor, relatively low acidity, delicate taste and good balance.

● Costa Rican coffee has an excellent flavor, smooth, acidic, high-grade, and has an attractive flavor.

● Kenyan coffee is aromatic, full-bodied, well-balanced and delicious in acidity, with excellent fruit flavor and a rich and perfect taste. It is one of the most popular varieties in the industry.

● Kilimanjaro coffee is produced in Kilimanjaro, Tanzania. A variety of coffee without acid, with a strong taste and is famous for its duet taste. Exquisite coffee elegant guest, want to feel exotic flavor, boil your taste. Tasting Kilimanjaro coffee is the best choice, the aroma and taste are enough to make the first-time coffee drinkers feel the endless taste of duet.

● charcoal roasted coffee got its name from the Japanese who first roasted coffee beans with charcoal. This kind of coffee does have a charcoal-burning taste, but it will not be very strong. It retains the original taste of the coffee and has a pure taste, which may be related to the light eating habits of the Japanese.

● comprehensive coffee according to its sour, bitter, sweet, fragrant, alcohol mixed into another kind of coffee with unique Phoenix flavor, but it can also be made into fragrant, sweet and slippery mouth, and the golden yellow coffee can be described as top grade.

Representative proportion of single coffee: 1. Acid: 30% in Colombia, 30% in Brazil, 20% in Guatemala, 20% in mocha.

2. Bitter: 30% in Colombia, 30% in Brazil, 20% in Kilimanjaro, 20% in Romas

3. Strong: 40% in Colombia, 20% in Brazil, 20% in Guatemala, 20% in Mantenin

4. Soft: 40% in Colombia, 20% in Brazil, 20% in Mocha, 20% in Romas

Source: network