Coffee beans the types and taste of coffee beans an introduction to Sidamo Coffee

Yirgacheffe is from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa. It has always been famous in the eyes of global coffee connoisseurs. Rare washed high-quality Elaraby plus coffee, suitable for all degrees of baking, perfectly showing a fresh and bright aroma of flowers and fruits. Beautiful and complete bean shape, is the general mocha incomparable high-grade coffee. It has unique fruit aromas of citrus and lemon, with aromas of jasmine, sour taste similar to wine, clean and unmixed taste, just like freshly boiled citrus fruit tea with a long finish.

Because of their preference for sour taste, they drink more Yejia and Sidamo. There are 90 + sunburn homes and some cooperatives such as Chilba and Fog Valley. However, it is found that a problem, especially in sun-dried beans, is that the size and evenness of beans are inconsistent, and it is more obvious that some beans are as big as Manning.

Although the cup tastes pleasant when drinking some beans, I always want to find out the reason for the uneven beans.

To this end, different sellers have given different answers, some say it is because of the sun, and some say that it is because of the form of the cooperative and the picking of beans by small farmers with different sources. So I want to ask the people in the jar if they have encountered the same situation as me, or if they know the reason behind it.

Civet coffee (Kopi Luwak) is a recently invented coffee, produced in Indonesia, coffee beans are one of the civets' food range, but the coffee beans cannot be completely digested by the digestive system. The coffee beans are fermented in the civets' intestines and stomach and excreted by feces. The local people take out the coffee beans from the civet feces and then do the processing, that is, the so-called "cat shit" coffee. This coffee has a unique taste and different taste. However, people who are used to this taste will never forget it for a lifetime. Due to the gradual deterioration of the wild environment, the number of civets is also slowly decreasing, resulting in a very limited output of this kind of coffee. People who can taste this coffee are very lucky.

Blue Mountain (Blue Mountain Coffee) is a kind of coffee with high public awareness, which is produced only in the Blue Mountain region of Jamaica in Central America, and only coffee grown in the Blue Mountain area above 1800 meters can be authorized to use the logo "Jamaica Blue Mountain Coffee (Blue Mountain Coffee)," accounting for 15% of Jamaica's total Blue Mountain Coffee production. The coffee grown between 457m and 1524 m is called alpine coffee (Jamaica High Mountain Supreme Coffee Beans), and the coffee grown between 274m and 457m is called Jamaican coffee (Jamaica Prime Coffee Beans). Blue Mountain Coffee has mellow, bitter slightly sweet, soft and smooth characteristics, and slightly sour taste, can make the taste more sensitive, taste its unique taste, is the best of coffee. The real Blue Mountain Coffee produces only 40,000 bags a year, and because Japan has always invested in the Jamaican coffee industry, most of the Blue Mountain Coffee is now owned by the Japanese, and they have also won the right to buy Blue Mountain Coffee. 90% of the Blue Mountain coffee is bought by the Japanese every year. Now, because the rest of the world can only get 10% of Blue Mountain, regardless of the price, Blue Mountain coffee is always in short supply. Cafes and hotels in China sell the so-called "Blue Mountain Coffee" for tens of yuan per cup. More than 99% of the coffee is not the real Jamaican Blue Mountain Coffee, but the Blue Mountain flavor coffee blended with beans from other places. The world-famous Jamaica Coffee Bureau (CIB) only gives four legal coffee farms, wallenford, jablum, Silver Hill and Moy Hall, to concentrate on the processing of blue mountain coffee beans, and all Jamaican blue mountain coffee is marked with the name of its processed farm on its outer packaging. Mokha some people say: in coffee, Blue Mountain can be king, Mocha can be called queen. Mocha coffee has the most unique, richest and most fascinating complex flavors in the world: red wine, wild game, dried fruit, blueberries, grapes, cinnamon, tobacco, sweet spices, logs and even chocolate. no, no, no. Mocha coffee has a special taste and varied levels, like a woman's mood. When you taste it slowly, the feelings you can experience will not be repeated and change constantly. The more you taste, the more you drink a glass of red wine. Someone once described it this way: if Mexican coffee can be compared to dry white wine, then Yemeni mocha is Bordeaux wine. The real mocha coffee is produced in the Republic of Yemen in the southwest of the Arabian Peninsula. it grows on a steep hillside with an elevation of 900 to 2400 meters above sea level. it is also the oldest coffee in the world. This variety of beans is small and rich in aroma, with a unique sour and citrus aroma, more charming aroma, and mellow with intoxicating rich aftertaste, unique aroma and soft sour, sweet taste.

Cuban Crystal Mountain Coffee (Cubita Coffee) in Cuba, the cultivation of coffee is regulated by the state. The best coffee growing area in Cuba is located in the Central Mountains. Because this area not only grows coffee, but also produces quartz, crystal and other precious minerals, it is also known as Crystal Mountain. At present, Crystal Mountain Coffee is synonymous with top Cuban coffee. Crystal Mountain is adjacent to the Blue Mountain Mountains of Jamaica, with similar climatic conditions, comparable to Jamaican Blue Mountain Coffee. Similarly, the annual output of imported coffee from Crystal Mountain in Cuba is not high, so most of the time there is no market. The most representative is "Cubita Coffee" abbreviated as "Cubita". The Chinese name "Amber Coffee" adheres to the principle of perfect coffee, only making individual coffee, picking coffee beans by hand, plus washing coffee beans to ensure the quality of coffee. Cubirta is like an elegant princess, with the characteristics of nobility, tenderness and grace. The balance is excellent, the bitter taste and the sour taste are well matched, and there will be a delicate, smooth, fresh and elegant feeling in the taste. Known as a unique Caribbean flavor coffee, the Cuban embassy designated coffee. Sumatra Sumatran Mandheling is rich in Sumatra, Indonesia, where special geology and climate cultivate unique characteristics, with a very rich and mellow flavor, and with a more obvious bitter taste and carbon roast taste, bitter, sweet taste is particularly good, unique charm. Indonesia is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta beans accounting for 90% of the total production. Sumatra manning is a rare species of Arabica beans. Planted on a hillside between 750 and 1500 meters, the mysterious and unique Sumatra gives Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor. Hawaii Kona, Hawaii, the Kona coffee beans made in Hawaii are the most beautiful coffee beans in the world. They are extremely full and shiny, with an average neat shape, strong sour and sweet taste, and a moist and smooth taste. Growing on volcanoes, Hawaii's unique volcanic climate makes Kona coffee unique aroma and high-density artificial farming, so each bean can be said to be a spoiled "lady". Logo, plump and baby-like skin. Kona Coffee is fresh, crisp, medium-bodied, slightly sour and full-bodied, with a long finish. Most rarely, Kona Coffee has a blend of wine, fruit and spice, as fascinating as the colorful colors of this volcanic archipelago. Brazilian Coffee (Brazilian Coffee) Brazil is the world's largest coffee producer, accounting for nearly 30 per cent of the world's total production. The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. There are no particular advantages for Brazilian coffee, but there are no obvious drawbacks. The taste is mild and smooth, low acidity, moderate mellow, and a hint of sweetness. All these soft flavors are mixed together. To distinguish them one by one is the best test for taste buds.

Columbia Super (Colombian Supermo San Agustin) Colombian Coffee is one of the few individual coffees sold in the world under the name of its own country. In terms of quality, no other coffee has been so highly rated by coffee drinkers. It also has a very beautiful name, called "Emerald Coffee". Colombia, located in the northwest of South America, is now the second largest coffee producer in the world. Columbia Superior is a representative and excellent variety of Arabica coffee. It is a traditional deep-roasted coffee with a strong and memorable flavor. The sensation of the Kenyan AA Hollywood film "out of Africa" has made Kenyan coffee famous around the world. Kenyan coffee is generally grown at an area of 1500 to 2100 meters and is harvested twice a year. Kenyan coffee buyers are world-class high-quality coffee buyers, and no other country can grow, produce and sell coffee on a continuous basis like Kenya. All coffee beans are first purchased by the Kenya Coffee Commission, where they are identified, rated, and then sold at weekly auctions. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. Kenya AA coffee has a wonderful and strong flavor, take a sip, feel that it hits your whole tongue at the same time, the flavor is both fresh and not domineering, it is definitely a complete but not heavy taste experience. Harald, Ethiopia (Ethiopia Harar) Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, with large producing areas such as Djimma, Gambi, Yirgachefe, Sidamo and Harald (Harar). Among them, Montenegro in Harald is the only place in the world with wild coffee, which is auctioned in London every year. Harald coffee grows in areas ranging from 900m above sea level in the Darolebu plain to 2700 m in the highland mountain range of Chercher in eastern Ethiopia. These mountains provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, slightly sour in dry aroma (unbrewed coffee), mellow, with a strong pure texture, and with a wonderful dark chocolate finish, typical mocha refreshing flavor, full-bodied Arabian flavor.

Guatemala Antigua (Guatemalan Antigua) is produced in the South American country of Guatemala, this bean belongs to the bourbon coffee beans, is one of the more sour varieties, mellow and slightly wild taste, the most suitable for blending coffee. Antigua is the oldest and most beautiful city in America. As early as 1543, Antigua was the capital of all colonial times in Central America. After the earthquake of 1773, Antigua was completely destroyed, so the capital was moved to Guatemala City. Now Antigua (Antigua) is a famous producer of coffee, rich volcanic soil, low humidity, strong sunlight and cool night breeze are the characteristics of Antigua. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee. At present, some of the best quality coffee from Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. Puerto Rico Yaocott selection (Puerto Rico Yauco Selecto) Puerto Rico Yaocote selection is a fascinating coffee with a complete flavor, no bitterness, rich nutrition and fruity flavor. As early as the 1860s, the coffee produced in the Yaoke area of Puerto Rico won the reputation of high-end coffee and spread all over Europe. At that time, emperors and queens of various countries regarded it as the best coffee, and it was also widely drunk in the upper class of Europe. Yaoke selected coffee is grown on three farms in the southwest of the island. The soil is high-quality clay and uses ancient coffee trees. Although the yield is lower than other varieties, it is generally of high quality, with a strong flavor and a long aftertaste. This coffee is very expensive and has a flavor comparable to that of any other coffee in the world. It is recognized by international coffee appraisers as the third largest coffee in the world.

Ecuador Galapagos (Ecuador Galapagos) Ecuador is the highest Arabic coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for coffee trees is gradually decreasing, Galapagos coffee is even more precious.