Which country is the largest coffee farm and which is the most famous?

Kilimanjaro in Tanzania. A variety of coffee without acid, with a strong taste and is famous for its duet taste. Exquisite coffee elegant guest, want to feel exotic flavor, boil your taste. Tasting Kilimanjaro coffee is the best choice, the aroma and taste are enough to make the first-time coffee drinkers feel the endless taste of duet. (11) Kona Coffee: from the Kona region of Hawaii, it is a rare species that can only be grown on volcanic slopes. Taste strong, mellow, and slightly with a kind of wine aroma, the flavor is very special. The selected Kona coffee has a moderate sour taste and a gentle and full-bodied taste, as well as a unique mellow flavor. As the output is decreasing, the price is catching up with Blue Mountain Coffee. (12) charcoal roasted coffee: it is named after the Japanese who first roasted coffee beans with charcoal. This kind of coffee does have a charcoal-burning taste, but it will not be very strong. It retains the original taste of the coffee and has a pure taste, which may be related to the light eating habits of the Japanese. 2. Representative proportion of single coffee beans (1) sour: Colombia 30%, Brazil 30%, Guatemala 20%, mocha 20% (2) bitter: Colombia 30%, Brazil 30%, Kilimanjaro 20%, Robsta 20% (3) strong: Colombia 40%, Guatemala 20%, Manning 20%, Brazil 20% (4) soft: Colombia 40%, Brazil 30%, Mocha 20%, Robusta 10% Blue Mountain Coffee introduction: according to the height of the coffee growing mountains and the size of raw beans Blue Mountain Coffee is divided into three grades: Jamaican Blue Mountain Coffee (Blue Mountain Jamaican), Jamaican Alpine Coffee (High Mountain Jamaican) and Jamaican Premium washed Coffee (Prime Washed Jamaican). Of course, ordinary Jamaican coffee is called "Jamaican Coffee". It is mainly produced in the middle and low mountain areas and belongs to the Jamaican premium water-washed coffee series. The finest coffee in Jamaica comes mainly from a farm 2100 meters above sea level on the easternmost mountain in the Blue Mountains. These farms are led by Warrap Farm, and also include Atlanta Farm, Silver Hills Farm and Mavis Farm. These farms have been growing coffee for more than 200 years and have been handed down from generation to generation. Now coffee is mainly grown on the principle of "few but fine". So even the largest local farm is less than the size of an international standard farm. The tall and magnificent blue mountains of Jamaica are far away from the hustle and bustle, with unknown beauty of the Caribbean. The mountain area has fertile land, cool and pleasant climate, foggy, abundant Rain Water and good drainage, which can be called a natural treasure land for coffee cultivation. In addition, due to the special geographical location, the mechanization operation can not be carried out. So almost all operations are done manually. Poor working conditions have led to the excellent quality of Blue Mountain Coffee. In particular, the coffee produced by Warren Farm has always been highly respected by coffee lovers. This kind of noble coffee usually has a fixed consumer group. It is said that Queen Elizabeth of the United States loves Jamaican Blue Mountain Coffee. His taste is very subtle, the acidity is just right, slightly with wine-like bitterness and a touch of sweetness, with excellent purity, and even a hint of smoke, delicate and smooth, fresh and elegant. Many flavors are mixed together, and the match is almost perfect. However, for those who are familiar with single-taste coffee and are used to drinking instant coffee, Jamaica Blue Mountain is no different from other coffee! Only those who have tasted all kinds of coffee and understand the taste characteristics of coffee can realize the charm of the Jamaican Blue Mountains. Connoisseurs usually roast Jamaican Blue Mountain coffee moderately to maximize the original flavor of the coffee. Medium roasting is also said to enhance the aftertaste of Blue Mountain coffee-a long, fruity aftertaste within minutes of a cup of coffee