Introduction of Coffee Bean producing areas in various countries

Flavor (mix) coffee: generally have blue mountain flavor (blue mountain coffee); Brazilian flavor coffee (Brazilian coffee); Colombian coffee (Colombian flavor coffee); mocha coffee (mocha flavor); Mantenin coffee (Mantenin style). These coffees are usually returned to the lower grade of beans from the place of origin, which is relatively cheap than the beans from the highest place of origin! These coffees usually add some Yunnan beans to reduce the cost! Usually baked in large quantities for commercial caffeine distribution! Sometimes there are only 20% of the so-called ink beans in Manning, and the taste is really just flavor! The freshness of this kind of coffee is generally from January to February after baking, the quality is poor, the general baking color is light brown or a little brick red, (light baking water loss is relatively small, rely on weight to sell money, general commercial baking advocation, walk a large amount can save a lot of) aroma is also very light, grinding time is also a moment of aroma! It tastes sour! It's a little slippery!

Fresh coffee (Fresh Coffee Only): refers to freshly roasted coffee beans, only fresh coffee will have quality! Charming and exciting aroma, usually with pure beans as raw materials, freshly baked! Santos, Brazil; Colombian excellent or mixed grade; Ethiopia "Harald"; Sumatra Mantenin, Kenya; and mixed Italian coffee beans ESPRESSO, these are relatively good daily coffee! The quality and taste are quite right! If the store is not honest and add some Yunnan beans to the mellow, relative to the price is also lower! Maybe it is to let more people have access to good coffee and know more about coffee! If the source of customers is stable, the beans of the store will be relatively fresh! You can try that!

Select coffee (specialty coffee) Specialty Coffee Fresh Coffee Only:

There is a special coffee association in the United States, commenting on the selection of coffee in the world.

● Santos NO2, Brazil (Brazilian Santos NO2)

The fragrance is soft, gentle and unique, with a smooth taste, originating from one of the largest coffee producers in the world.

Moderate acidity, rich and body, mild, unique and smooth flavor.

Adult beans with adzuki beans (17-18 / 64 inches) are more beautiful and taste more perfect than soybeans (19/64FCS). Full and smooth. Compared with soybeans, the taste of "old age" is a little lower! It's also very good! Dry cleaning! If you are lucky enough to find Brazilian manor beans, you will appreciate the apple flavor! (it's hard to meet.)

● Columbia Premium (Colombian Supremo)

Moderate acidity, medium mellow, sweet and smooth, aroma, nutty, finish with a hint of chocolate.

Good acidity, moderate body, really sweet, nutty aroma with smooth, rich flavor.

Colombian coffee beans are very good, alpine (volcanic rock-rich, fertile soil) washed coffee beans, uniform size is the best in Colombia!

● Innesia, Sumatra, Manning (Sumatran Mandheling)

Very full-bodied, low acidity, with unique nutty and floral aromas.

Uniqely, heavy body, low acidity, pleasant nutty aroma, distinctive, syrupy, exotic flavor

Indonesia's Sumanda wax island producing area is famous for its Mantenin GR1 (Class I), (rare gold mantenin is rare) semi-washed Semi-wash, raw beans are usually slightly blue, soft, famous for Soft Bean.

Indonesia's Java, Sulawesi and New Guinea all produce beans, and the IJEN highlands in eastern Java are also very good at washing beans!

● Ethiopian mocha Harald (Ethiopian Harrar)

Mellow, acidity, rich fragrance, floral aroma, unique fruit aroma.

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumers.

● Ilga Coffee, Ethiopia (Ethiopian Yrgacheffe)

Mellow, low acidity, rich aroma, unique strong fruit aroma, slightly floral aroma

Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumes

The raw beans were treated by sunlight in Harald ECMC (the Ethiopian Coffee Marking Corporation) producing area. The raw beans were divided into three types: long bean (long berry Harrar & Large Bean), single bean (Moka Harrar & Peabery), short bean (shortberry Harrar & Smaller Bean), and Cedamo Sidamo (Gr2) Yakasuffe Yirgacheffe & Yerjiakefei Yrgacheffe Yirgacheffe (Limu Gr2), which was produced by washing in the south of Ghimb & Gimbi in the west of single Bean.

● Guatemala according to the melon (Guatemalan Antigua)

Full-bodied and fruity, with aromas of spices and tobacco.

Lots of alively fruity kind of acidity distinctive aroma, spicy / smokey flavor good body.

Antigua is bordered by Mexico in the north. Like Tarasu in Costa Rica, located in Antigua in southwestern Guatemala, coffee is grown on the slopes of the hinterland of volcanoes and is attacked by volcanic eruptions every 30 years, making the soil more nutritious, while high mountains, plenty of sunlight and moisture make it produce excellent quality coffee. Like many high-quality Arabica beans, Guatemala's Antigua coffee has a mellow taste and moderate acidity, as well as a wonderful smell of tobacco or smoking, which is especially popular with adult men. In the north, SAN MARCO and HUEHUENTENANGO are also major producers of high-quality coffee.

Note: North Coban, hard beans (Hard Bean); very hard beans (Strictly Hard Bean)

EPW, water washing superior 3000m position PW double class washing 2500-300m position EGW superior washing 2000-2500m ten GW superior grade 2000m below.