Characteristics and varieties of various coffee beans

Blue Mountain: the sour, sweet and bitter taste are basically blended evenly. Pay special attention to 80% of the world's Blue Mountains are exported to Japan, so there are very few in China, and most coffee shops are fake or mixed. Pure blue mountains are rare.

Mocha: 1 stick 3 concentrate, 1 hand 3 hot chocolate and 1 hand 3 milk foam, then sprinkle with chocolate powder. Mocha coffee beans have a soft sour taste, but they are too sweet to taste in many coffee shops.

Blue Mountain Coffee:

The origin of Jamaica gets its name from the Blue Mountains surrounded by the Caribbean Sea.

Sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for moderate roasting.

Java Coffee:

Origin: Sumatra, Indonesia. It belongs to Arabica.

After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste.

Conna Coffee:

Origin: Connor area, Hawaii.

The coffee beans cultivated by volcanic lava have a slightly wine aroma and a very unique flavor.

Santos Coffee:

Mainly produces Brazil, Sao Paulo, Brazil.

Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Mocha Coffee:

Origin: Ethiopia.

It has a unique aroma, moderate baking has a soft sour taste, while deep baking gives off a strong aroma, which is occasionally used as a mixed drink.

Brazilian coffee:

Origin: Brazil.

Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.

Columbia Coffee:

Origin: Colombia.

Unique sour and mellow taste. It is refreshing and alternating.

Manning Coffee:

Origin: Sumatra, Indonesia.

The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

Mamba Coffee:

Mixed coffee.

Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.

Salvadoran coffee:

Country of origin, El Salvador.

With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

Japanese charcoal roasted coffee: pure re-accompany has created the unique taste of Japanese charcoal roast. Xiangchun is bitter and astringent, and most of them maintain the original flavor of coffee.

Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans with a strong sour taste, deep-baked flavor please climb to a higher floor.

Bitter coffee: no sugar and no company, boiled coffee has a strong flavor, but it is the most bitter.

Guatemala Coffee: with excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.

Kilimanjaro Coffee: sour, sweet, pure and fragrant, it will give off sweetness and light sour taste after moderate roasting.