Coffee taste how many kinds of coffee can I have coffee in the morning?

There are mainly three kinds of coffee products in the business, and there are different categories under these three varieties. Arabica coffee (arabica) coffee is the most important and the best quality coffee beans, derived from esopian, is currently the most widely cultivated coffee. Liberica coffee comes from Rabindranath Basta (robusta) comes from fruit. The name of the latter indicates that it is rough and can resist bad weather and disease; it does not need most manual care during soil preparation, weeding and pruning, and can be allowed to grow in the wild in the woodland. However, the taste is more bitter than Arabica, and the taste is more colorful than Arabica. Most Africans drink Basta coffee. Because of its large output, it is used to make instant coffee. Arabica coffee is grown in mountains between 2000 and 6500 feet above sea level-the higher the altitude, the better the quality; the best varieties of Lieberita and Cabaster are below 2000 feet above sea level.

Coffee coffee can only grow in tropical and tropical areas, and coffee can grow in the middle of "coffee" in different climates, soils, elevations and rainfall. Coffee is thriving in Africa's high-tide valleys and forest rainforests; it still produces high-quality coffee beans in low-climate Central America; and it still blossoms and bears fruit in the Caribbean, where weather changes, droughts and torrential rains. These factors are that coffee beans have different flavors, and there are a wide variety of secret sour mochas, Hawaiian sour coffee, Mexico, Guatemala, Costa Rican high real estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, and water-washed high-end new beans in the Western Hemisphere. Bitter Java, Mantenin, Bogota, Angola, Congo, Uganda all kinds of old beans. Sweet Colombian metenin, Venezuelan old beans, Blue Mountains, Gillemazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haiti. Neutral Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba. Mellow Colombian metenin, Mocha, Blue Mountains, Guatemala, Costa Rica. Generally speaking, coffee beans with sour taste, especially high-quality new beans, are best roasted shallower, while those with bitter taste are less roasted, and then sweet details are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans with fragrant and mellow effect.