Lao Qin's talk about Coffee beans

Blue Mountain-is considered to be the best coffee. It is produced in the Blue Mountains of western Jamaica, hence its name. Its shape is full, slightly larger than ordinary coffee beans, sour, fragrant, mellow, sweet uniform and strong, slightly bitter.

Jamaica-Raw beans are large granules, and like the best Blue Mountains, they are washed beans and are particularly careful in cultivation and harvest. This coffee has a mineral aroma, sour taste and sweet taste are more extensible than the best Blue Mountain.

Colombia-Colombia is the third largest coffee producer in the world, accounting for 12% of the world's production. Colombian coffee is a large, light green coffee with a heavy flavor and a unique aroma. The palate is sour with sweet taste and low bitterness.

Kenya, where the AA-- is crossed by the equator, is one of the few African countries that have achieved economic development. Kenyan coffee beans are PB,AA,AB,C,TT,T,Bunit7 in size, shape and weight, of which AA is a high-quality bean with a 7.2th filter.

Kona, Hawaii-due to the limitations of the terrain, each of these coffee beans can be said to be spoiled and expensive. The average shape of the beans is neat, with strong sour and sweet taste, and the taste is gentle and smooth. Moderately baked beans have a unique sour taste.

Santos, Brazil-Brazil is the world's number one coffee producer, accounting for about 30% of global production. Almost all the coffee in Santos is produced in the east and west of Brazil. It is a medium-grade Brazilian coffee, which is divided into several grades of NO2--NO8. This kind of coffee usually has a weak bitter taste and a smooth taste.

Harald, representing Ethiopia, Harald, has a strong sour taste and fresh aroma. Compared with the washed Sidamo, it is a coffee with a completely different personality.

Honduras-the coffee produced in Honduras is not familiar to most people. in fact, Honduran coffee is familiar with the so-called "American mixed coffee" in Japan. The bean-shaped particles are small and bluish brown. The sour taste and bitter taste are balanced, showing a fresh flavor, with a hint of sweetness.

Mantenin-Sumatra's Mantenin has large granules, hard beans and a complex planting experience. Before the advent of the gourmet Blue Mountains, it was considered the best of coffee. Taste rich and mellow, not astringent, not sour, mellow, bitter and high aroma, quite personality.

El Salvador-although El Salvador is a small country in Central America, it has an impressive amount of coffee production. El Salvador is famous for its fine seeds, with large particles, balanced shape, green, bitter, mild and smooth taste, but fresh and sour taste that will last to the finish.

Kilimanjaro AA-- Kilimanjaro AA is not only Tanzania but also the representative of African coffee. The particles are large and uniform, with a slight gray in the green. This coffee will give off a distinct botanical aroma, with a very strong sour taste, not fresh, but quite deep.

Antigua, Guatemala-Guatemala coffee is divided into seven grades according to the altitude of its origin. Antigua belongs to extremely hard beans of more than 1350 meters. The beans are green as a whole, the grains are long and large, and the shape is perfect. It has ripe berry-like aromas, lubricated bitterness shows a sense of balance.

Mexican coffee-the taste is soft and palatable, which is its advantage. In addition, Mexican coffee is a high real estate washing coffee. There are many large bean-shaped particles, yellowish green, sour but fresh, and the bitterness is dissolved in it.

Yunnan, China-it was a bit of a surprise when coffee was introduced into China. Yunnan coffee as a whole, this kind of coffee is fine and mild, quite harmonious, does not have a strong personality, but has a faint aroma of tea, fresh and soft taste and good balance.

Italian concentration-the intelligence of Italians and the perfect display of Espresso. This kind of coffee beans is uniform and full, Italian roasted coffee beans can feel roasted aroma and bitter aroma and so on. The palate is well balanced, giving the impression of being soft and smooth, with a bitter chocolate in the aftertaste.

Swiss blending-different countries, varieties carefully matched, unique moderate roasting, is a very positive characteristics of coffee. This coffee bean is even and neat, the bean is full, and the taste is even and supple. The blending of a variety of coffee gives full play to the five major flavors of coffee, with sufficient fullness.