What are the coffee bean brands and which coffee tastes better?

1. Palate: slightly sweet with soft acidity, sweetness has its unique round ripe taste and its unique sweetness, sour and bitter taste is extremely elegant.

two。 Bouquet: intense aromas of fruit and grass.

3. Vision: the bean granule is small and the bean color is uneven.

Ethiopia, known as the birthplace of coffee, has a history of coffee origin and traditional agricultural countries, and is most famous for its "mocha-Mocha" coffee. In the West, Mocha is not only the name of the coffee variety, but also refers to the method of brewing coffee or the utensils for brewing coffee and special conditioning methods. Mocha coffee beans are mostly dried, but there are also so-called gourmet water washing beans. Mocha beans are famous for their sour taste, slightly sweet, slightly alcoholic aroma and low caffeine content.

Super Brazilian coffee beans

◆ Origin: Brazil, Brazil

◆ baking method: City Roast

◆ features:

1. Palate: slightly bitter and sour, mild in nature.

two。 Fragrance: light and elegant, the fragrance is in the middle.

3. Vision: beans with large grains, light green or yellowish.

One of the world's largest coffee producers and exporters, which can be called the "coffee continent", accounts for about half of all world output. It is especially famous for Brazilian Brazil Santos exported from Santos port in Sao Paulo, with NO.2 Screen 18-19 as the standard; raw beans are large, light green or yellowish, and are almost always used for blending. Meticulous aroma, comfortable and mild flavor, suitable for those who first come into contact with coffee to try to drink, sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.

Premium Hawaiian Kona coffee beans

◆ Origin: Hawaii, Hawaii

◆ baking method: Full City Roast

◆ features:

1. Palate: mellow, sweet and smooth, moderate acidity.

two。 Bouquet: attractive and nutty.

3. Vision: large beans with blue translucency.

The only coffee-growing area in the United States. It grows in volcanic soil and occurs mostly on the southeast coastal edge of the Hawaiian Islands, but because the yield here is not high, the planting cost is surprisingly high, and the demand for individual coffee in the United States and other places is increasing day by day. so its unit price is not only getting higher and higher, but also not easy to buy, the average annual output is about 20,000 tons, the price is quite high. Pure Hawaiian Cona, full of nutty and seductive aromas, sweet and smooth taste, with pleasant wine acidity, moderate acidity, very special.

Italian LAZZA coffee beans

Italy's first brand LAZZA coffee beans; founded in 1895, LAZZA, from a grocery store to coffee as the only commodity, after more than a hundred years of development, LAZZA has become the world's third largest coffee roaster, but also synonymous with Italian coffee, has a 47% market share in Italy, marketing in more than 80 countries, annual sales of 86000 tons (14 billion cups).

No coffee can match the richness of pure espresso. The precise pressure causes constant temperature moisture to emulsify the naturally occurring oils and proteins in coffee fibers. As a result, the rich and rich taste of a syrup-like liquid (some people say soy sauce paste) slowly extends on the tongue, completely sweeping the whole taste and lasting for dozens of minutes. Under careful and accurate operating conditions, the coffee surface will show a layer of ochre red and meticulous "Klima" Crema, which is the highest artistic conception pursued by many Italian coffee professionals.

Premium espresso

After repeated comparison and testing, the blending and baking method with the highest compatibility with most coffee machines was selected, based on Brazil-Syrador Cerraado coffee at higher altitude, with high-quality coffee beans from high altitude in Central America.

No coffee can match the richness of pure espresso. The precise pressure causes constant temperature moisture to emulsify the naturally occurring oils and proteins in coffee fibers. As a result, the rich and rich taste of a syrup-like liquid (some people say soy sauce paste) slowly extends on the tongue, completely sweeping the whole taste and lasting for dozens of minutes. Under careful and accurate operating conditions, the coffee surface will show a layer of ochre red and meticulous "Klima" Crema, which is the highest artistic conception pursued by many Italian coffee professional players.