Those coffees taste better. What are the types and tastes of coffee?

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, and has a strong pure texture. and with a wonderful dark chocolate aftertaste, typical mocha refreshing flavor, rich Arabian flavor