Introduction of boutique coffee

1: Bourbon tip

Bourbon tips are unfamiliar to Chinese, but Japanese are crazy about this romantic and mellow semi-decaf coffee, which sells for as much as 8,400 yen per 100 grams in Japan.

Discovered in Bourbon Island in 1810, the bean body has changed from round to pointed, unique lychee flavor and citrus fragrance, caffeine content is only half, but due to the amount of weak, it is the most valuable rare treasure.

Two: Panama Jade Geisha

Geisha beans are sharp and plump, quite different from ordinary coffee beans. They belong to the lineal variety of Typica, which was first discovered in Geisha Mountain in southwest Ethiopia in 1930. It has a strong disease resistance, but poor production capacity, so it has not been valued, and later traveled to various countries, settling in the volcanic area of western Panama in the 1960s. In 2004, geisha began to breathe amazing fragrance, its orange flower rhyme and deep caramel aroma, dominated the major cup test, and its price soared to a new high of $170 per pound of raw beans in 2010.

III: Geisha in Colombia

Cauca Province, a famous province in southern Colombia, collects fully ripe coffee beans by hand. Coffee farmers adhere to good planting environment control and excellent green coffee bean quality. It is the champion estate of Colombia Coffee Competition in 2007 and the top of SCAA "Best Coffee of the Year" in 2011. The flavor spectrum of Colombia geisha is characterized by berry and spice notes, which are different from Panama.

IV: Indonesian civet mantinin

In Indonesia, different species of civets have different intestinal strains, and not all civets are suitable for producing poop beans. The right civet species must be selected, and Arabica species must be eaten, and then properly processed to elicit the fascinating flavor spectrum of fermented beans in vivo. Authentic civet mantinin coffee, sweet and sour fruit notes, hazelnut fragrance and thick feeling, such as buying fake or inferior products, choking miscellaneous taste overweight. Before buying, it is best to open and smell it. If there is a choking smell or a charcoal-black and creamy smell, it must be inferior or artificially flavored coffee. If there is a fragrant cheese or cheese flavor, it must be genuine.

5: Ethiopia, Georgia, Sheffield

The old world is famous for its early taste in the sun. Yejia Shefei in the West Tamo producing area is specially suitable for sun treatment with its unique small coffee seed. The fully ripe fruits are picked by hand, washed and placed on the ground with mats for sun drying. They are stored with parchment before shipment. After shelling, machine screening and strict manual selection, they are exported. Aromas of turmeric and cinnamon. It is the best choice for fruity and sour coffee.

VI: Ethiopia Harald

Harar, a coffee town in the eastern part of the country, has traditionally tasted the sun for thousands of years. In recent years, in order to compete for the market, it has broken the century-old sun and first promoted washing Harar. Fresh fruity, floral and honey aromas, tea-like taste. There is also a unique fruit acid flavor, like passion fruit. Harald's washing is a rare commodity and is not easy to buy.

VII: Pacamara, Guatemala

Injerto Estate is located on the Vivitenango Plateau, a famous producing area in Guatemala. Coffee has been cultivated by the Aguirre family since 1900. The estate name "Injerto" is derived from the name of a local fruit, Spanish for "graft"(also translated as: graft estate). The Pacamara species of this plot are 2013, 2012 Guatemala COE competition first place, 2011 third place.

Pacamara has a green apple acidity and is especially attractive when paired with sweet and creamy desserts. Those who are afraid of acid touch less.

VIII: Kenya

The size of the beans is medium to large, the meat is thick and round coffee beans, the taste is strong, the taste is thick and rich, the aroma is mainly based on berries, the acidity is moderate, and the unique flavor is emitted; the grade is divided into seven grades according to the size of the coffee beans, and the Yiyi Road is divided into six grades from top to bottom. "Kenya AA" was particularly well received in the taste recommendations.

Nine: Hawaiian coffee fog

In the past, Hawaii Kona was the pride of Hawaii, but after 2007, a new coffee producing area was newly developed 40 kilometers southeast of Kona producing area. In addition to Guatemala tibeka, there is also mysterious and ancient Brazilian tibeka Tianxiang, making coffee beans in this producing area surpass Kona for four consecutive years. Not only does it look good, but it's more mellow.

X: Indonesia

Coffee from Sumatra, commonly known as mantinine, has a complex aroma, a special earthy flavor, sweet sugar and honey, chocolate, walnut, hazelnut, and herbal flavors characteristic of mantinine coffee. Wet aromas have sweet "root beer"-like notes and aromatic beer notes, with darker malt aromas and spicy notes. It is much brighter, finer and more vivid than the average Sumatra bean. There is a deep malt flavor, sugar and creamy caramel, delicious, aromatic woody, cinnamon and "cedar" flavor that comes with chatelaulafite, a top wine estate.