Coffee review

Main varieties and characteristics of coffee (cooked beans)

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Blue Mountain Coffee: Produced in Jamaica, it is mellow, slightly sour, supple, sweet, delicate in flavor and light in taste. Colombia: Produced in South America, slightly sour, mellow, soft and mellow, slightly sour to medium acid. Brazil: produced in South America, neutral, medium bitter, fragrant, slightly sour, slightly bitter, restrained. Mantenin: produced in Indonesia ~ Sumatra, bitter, fragrant bitter. Mocha: Produce esopi

Blue Mountain Coffee: produced in Jamaica, mellow, slightly sour, supple, sweet, delicate flavor, light taste.

Columbia: produced in South America, slightly acid glycol, soft mellow, slightly to medium acid.

Brazil: from South America, neutral, medium bitter, strong fragrance, slightly sour, slightly bitter, introverted.

Manning: produced in Indonesia ~ Sumatra, bitter and mellow, fragrant and bitter.

Mocha: produces Isopia (Africa), Arabian port, sour and mellow, medium acid to strong acid with lubrication, sweet characteristics.

Java: produced in Indonesia ~ Java Island, strong bitter weak fragrance, no acid.

Comprehensive hot coffee (blended): Brazil 3.5, Mantenin 1, Java 2, Columbia 2, mocha 1.5; fragrant, sweet, bitter, sour.

Integrated iced coffee (blended): Manning 2, Columbia 2, Java 2.5, Holland 1 2, mocha 1.5; mellow, bitter.

Comprehensive hot coffee (blended): Brazil 2, Mantenin 1, Java 3.5, Columbia 2, mocha 1.5; fragrant, sweet, bitter, sour.

Carbonized coffee (unique roasting method): produced in Sumatra, Colombia 2, Brazil 2, Mantenin 1.5, Java 4.5; bitter, alcohol.

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