American Fine Coffee Association Standard

At present, there is no clear judgment standard of fine coffee in the international community. Here, we will briefly explain the standards of the American Fine Coffee Association and the basic standards of coffee producing countries.

American Fine Coffee Association Standard:

1. Whether it has rich dry aroma (Fragrance). The so-called dry aroma refers to the aroma of roasted or ground coffee.

two。 Whether it has rich wet aroma (Aroma). Wet aroma refers to the aroma of coffee extract.

3. Whether it has rich acidity (Acidity). It refers to the sour taste of coffee, the combination of rich sour taste and sugar can increase the sweet taste of coffee liquid.

4. Whether it has rich alcohol thickness (Body). It refers to the concentration and weight of the coffee liquid.

5. Whether it has rich afterrhyme (Aftertaste). It refers to the afterrhyme of coffee, which is evaluated according to the flavor after drinking or spitting.

6. Whether it has rich taste (Flavor). Refers to the taste, the upper palate to feel the aroma and taste of coffee, to understand the taste of coffee.

7. Whether the taste is balanced or not. Refers to the degree of balance and combination between the various flavors of coffee.

Evaluation criteria for producing countries:

1. A variety of fine coffee. It is better to use Arabica inherent variety Tibica or bourbon variety.

two。 Is the altitude, topography, climate, soil and refinement of the cultivated land or farm clear? Generally speaking, the coffee with high altitude is of higher quality, and the fertile volcanic soil is the best.

3. The harvesting method and refining method are adopted. Generally speaking, it is better to adopt manual harvesting method and water washing refining method.