Different kinds of coffee beans and different taste of coffee beans

Coffee is a product of the tropics. You may not believe that the best coffee producing area in the world is in Yunnan Province of China. Unfortunately, Chinese people do not attach importance to coffee and do not know how to use coffee in exchange for foreign exchange. I don't have any hobbies, but I like what's in the cup very much. The so-called contents in the cup are not spirits, but coffee from all over the country. I have tasted it all over the world, but I don't know until today. The best coffee producer is not Colombia, not Turkey, not Indonesia, but Chinese mainland. After inspecting the coffee planting and primary processing base in Yunnan, international coffee organization tasting experts rated Yunnan coffee as the kind of small seed coffee processed by Colombian wet processing, which is the highest quality coffee in the world.

As we all know, coffee is the product of 15 degrees north latitude from the equator, so it is produced in South America, Indonesia and Africa. However, the coffee produced from the equator to 15 degrees north latitude is so strong and bitter that only some people who drink coffee and do not know its taste will like it. In fact, the best coffee should be produced between 15 degrees north latitude and the Tropic of Cancer.

Coincidentally, the southern part of China's Yunnan Province (especially close to Laos) and the northern part of Yunnan Island happen to be on top of this golden zone. Although Hawaii and Saudi Arabia in the United States are in this zone, on the one hand, there are no mountains and fog in Hawaii, and on the other hand, there is no water in the sandy desert, and coffee cannot settle down. As a result, the best coffee producer in the world is in China.

Brazil

Brazil is the producer of coffee, all grades and types of coffee account for 1/3 of the global consumption. There are many kinds of coffee here. Although there is not much superior coffee, it can be used to make mixed coffee with other coffee.

The characteristics of the taste: mild, moderate bitterness, soft aroma.

The best degree of fried culture: medium fried culture

Colombia

Rich in coffee production after Brazil, is the second largest coffee industry, from low-grade to high-grade products can be produced, some of which are rare in the world, mellow taste admiring. The most popular is Manning, which is rich in taste and has a pleasant sour taste. Supremo, which is also Colombia's first-class coffee, has a unique aroma and a sweet taste in bitterness. It's the best in coffee.

Mexico

Is a major coffee producer in Central America. The coffee here is comfortable and fragrant. The Mexican coffees selected are Coatepec, Huatusco and Orizaba, among which Cottpe is considered to be one of the best in the world.

Top quality beans: Aldora, Mexico

The characteristics of the taste: the grain is large and sour and sweet, strong and fragrant.

The best frying degree: medium ~ depth

Hawaii

To visit Hawaii, in addition to the beautiful beach, don't forget the Hawaiian coffee bean-Kona. The taste is sweet with the sour taste of wine, which is very special. The most traditional and famous coffee in Hawaii. However, due to the low production here, the surprisingly high cost, and the increasing demand for individual coffee in the United States and other places, its unit price is not only getting higher and higher, but also not easy to buy.

Taste characteristics: strong acid, mellow, all have tropical flavor.

The best frying degree: medium ~ depth

Indonesia

When it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. In addition, Arabica coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in sweetness.

Superior quality beans: Sumatra Mantenin

Taste characteristics: bitter and full-bodied, but also sweet.

The best frying degree: depth

Costa Rica

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. The famous coffee is produced in the Central Plateau (CentralPlateau), where the soil consists of successive layers of volcanic ash and dust. The first-class fragrance is strong and sour, and it is highly valued.

Top quality beans: Costa Rica Clara Mountain

Taste characteristics: moderate acidity and mellow taste.

The best frying degree: moderate

Angola

This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabica coffee and is of high quality.

Characteristics of the taste: both fragrant and sour.

The best frying degree: medium ~ depth

Ethiopia

It is the hometown of Arabica coffee. It grows at high latitudes and needs a lot of manual care. There is the famous Esopiamoka, which is sour, fragrant and rich in yield, similar to wine.

Jamaica

Jamaica's national treasure, Blue Mountain Coffee, is perfect in all respects, just like wine, many wineries are now bought by the Japanese. The Japanese have bought most of the Jamaican coffee in recent years, so it is difficult to buy it on the market.

Superior quality beans: blue Mountain / High Mountain

Taste characteristics: have the same sour, bitter, sweet taste, good flavor.

The best frying degree: mild to moderate

Kenya

Kenya grows high-quality Arabica coffee beans, which almost absorb the essence of coffee cherries, with a slightly sour, thick aroma, is very popular among Europeans, especially in Britain, Kenya coffee surpasses Costa Rican coffee and becomes one of the most popular coffee.

Top quality beans: Kenya AA (double A)

Taste characteristics: strong sour and fragrant, the favorite of the Germans.

The best frying degree: depth

Yemen

The Yemeni mocha was once popular, and it is still the soul of other coffee beans or mixed coffee beans. Yemen, commonly known as Arabia, is the birthplace of the Arabian species, once known as "mocha coffee", but it was all the rage for a time, but now it is no longer a grand occasion. However, with its mellow flavor and rich flavor, it is still quite favored by consumers.

Top quality beans: Golden Horse Tarim

Taste characteristics: slightly sour and strong aftereffect, but also sweet taste.

The best frying degree: medium ~ depth

Peru

Peruvian coffee, a rising star, is gradually opening up its popularity and entering the world. It is mostly planted in high-altitude areas, the planned planting makes the yield greatly increased, the taste mellow, the right acidity, more and more people like it.

Taste characteristics: the taste is mellow and the acidity is just right.

The best frying degree: moderate

Guatemala

The central region of Guatemala is home to world-famous coffee with excellent flavor. Most of the coffee beans here have charcoal flavor and cocoa flavor, but their acidity is slightly stronger.

Taste characteristics: bitter and fragrant, good taste.

The best frying degree: depth

El Salvador (Central America)

It is listed as the producer of Asamerdo Group together with Mexico and Guatemala, and is fighting for the top one or two places in China and the United States with other countries. Produced in the highlands, for the size of the large coffee beans, fragrant and mild taste.

Top quality beans: El Salvador SHB

The characteristics of Tao: sour, bitter and sweet are mild and moderate.

The best frying degree: medium ~ depth

Honduras (Central America)

The washed coffee beans in the mountain areas are well received, while the coffee beans produced in the lowlands are of lower quality.

Characteristics of the taste: sour and slightly sweet.

The best frying degree: medium ~ depth

Cuba

It is famous for producing sugar, tobacco and coffee. Coffee was introduced by the French from Haiti in the mid-18th century. The coffee beans are moderately large ─ grains and bright green coffee beans.

Top quality beans: Mount Crisdale, Cuba

Characteristics of taste: stable taste. A balance of sour, bitter and sweet.