The practice of coffee beans the origin of coffee beans the culture of coffee

Is more popular with the general public coffee, produced in Central America, Jamaica, West Indies, with mellow, bitter slightly sweet, soft smooth characteristics, and slightly sour, can make the taste sense more sensitive, taste its unique taste, is the best coffee.

Mantenen

Sumatra, which is rich in Indonesia, has unique characteristics cultivated by the special local geology and climate. It has a very rich and mellow flavor, and has obvious bitter taste and carbon burning taste. The bitter and sweet tastes are especially good, and the charm is unique.

mocha

Small and highly aromatic beans from Ethiopia, this variety has distinctive acidity and citrus aromas, more aromatic and attractive, and a rich, intoxicating finish with a distinctive aroma and soft acidity and sweetness.

Brazil

From rich coffee beans Brazil selection of the best, taste with a strong sour, with coffee sweet and bitter taste, the entrance is extremely smooth, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth smooth, aftertaste can make people comfortable.

kenya

Arabica is also one of the types of Taiwanese coffee. It tastes more fragrant and thick, and has a more obvious sour taste. It catches many coffee fans who like this characteristic. It is also a favorite of Germans.

Yin stem

It is different from ordinary coffee in the shade after washing, is the use of natural drying method, drying in the natural state for 6 months, and then after some procedures, and the general coffee beans are treated differently, and the shade belongs to the degree of roasting beans, it contains less caffeine.

Naga Xuefei

It belongs to the top mocha, and the name is translated directly into English.

Yamaijia

It's a higher grade bean in the blue mountains.

Mamba

The combination of mantelin and brazilian coffee is rich and intense, and there is a light fragrance. The combination of mantelin and brazilian is a good combination.

Manlan

It is made up of mantelin and blue mountain mostly mixed in a ratio of 1:1. When the bitter taste of mantelin meets the slight acid of blue mountain, the two neutralize each other and the fragrance is more mellow.

latte

Italian espresso coffee with high concentration of hot milk and foam fresh milk, retain a touch of coffee aroma and sweet taste, exudes rich and charming fresh milk fragrance, smooth and smooth entrance, is a favorite of many girls.

Italian Cappuccino

A rich espresso coffee blended with fine, fresh foam and chocolate powder. The soft taste and charming aroma are fully blended, combined with elegant decoration, highlighting personal taste.

mocha

Chocolate coffee espresso with chocolate, frothy milk, syrup, cocoa powder, rich

Coffee and chocolate aroma, and sweet and coffee neutral, smooth and not greasy, is suitable for the public taste.

Irish coffee

The unique flavor of special Espresso with whiskey, sugar and whipped cream, so that the aroma of Espresso is enhanced by whiskey more obvious, and with whipped cream to reconcile the smooth, sweet and bitter taste.

Macchiato

In Italian espresso coffee, no whipped cream, milk, just add two tablespoons of soft milk foam to the coffee, so it is a cup of macchiato.

Kang Baolan

Italian Viennese coffee. Whipped cream can be mixed into coffee or served as a snack for guests to eat and drink. Later, when coffee was brewed under pressure, it was renamed "stirred cream with espresso