A brief introduction to the world-famous coffee beans

Hawaii Kona coffee beans have the most perfect appearance, its country is unusually full, and shiny, is the world's most beautiful coffee beans. The coffee is soft and rich, with an attractive nutty flavor, balanced acidity, as charming as the colorful colors of Hawaii and a long finish.

The world famous "Hawaiian Kona" is pure and sour coffee beans.

Kona coffee is grown on the slopes of Mauna Loa volcano on the southwest coast of Hawaii. In terms of flavor, Kona coffee beans are closer to Central American coffee than Indonesian coffee. It is of high average quality, carefully prepared, medium texture, good acidity, very rich flavor, and fresh Kona coffee is extremely fragrant. If you think your coffee is too thick, African too sour, or Central American too rough, Kona may be for you. Kona is like a girl walking in the Hawaiian sun and breeze, fresh and natural.

Kona coffee beans are evenly shaped, with intense acidity and sweetness, and a smooth, moist taste. Because it grows on volcanoes and has a high density of artificial cultivation, each bean can be said to be a spoiled "lady", beautiful, plump and baby-like delicate skin.

Although Hawaii is often affected by tornadoes, the climate conditions are ideal for coffee growing. There is plenty of rain and sunshine here, and there is no worry about frost. In addition, there is a strange natural phenomenon called "free shade." On most days, around 2 p.m., white clouds appear in the sky, providing the coffee trees with the shade they need. In fact, it is the natural conditions that make Kona produce more Arabica coffee than any other plantation in the world, and maintain a high quality, unique growth and climate to create a stronger coffee flavor.

Unfortunately for coffee fans, only about 1400 hectares produce Kona coffee. And because of Hawaii's high income levels and high tourist numbers, Kona coffee is so expensive that even Kona Blend (less than 5% Kona) is sold. In recent years, neighboring islands such as Maui, Kauai and Molokai have also begun to grow coffee commercially.

Kona coffee is truly a rare gem of the world and is not easy to find. Real Hawaiian Kona coffee has a caramel-like sweetness that gives you a unique pleasure and leads you slowly into the transcendent state of coffee tasting.

Blue Mountain Jamaica-King's Coffee

Jamaica Blue Mountain is the most famous and expensive coffee in the world. It has all the characteristics of coffee. It tastes rich and rich, with moderate and perfect acidity. It is refreshing and elegant. Very smooth and refreshing, mellow and strong, for the coffee in the best, it is known as the "king's coffee."

Like Rolls-Royce cars and Stradiva violins, when something acquires the reputation of being "the best in the world," that reputation often becomes its own identity and a myth that lasts forever.

Coffee first appeared on the island of Jamaica in 1728 from Latin America's Haiti.

You may not have been to Jamaica, but you must be attached to the famous Blue Mountain Coffee. What is so special about Blue Mountain Coffee? Let's take a trip to Jamaica and explore the aristocratic origins of Blue Mountain Coffee.

Blue Mountain, at 7400 feet, is the highest peak on Jamaica Island. The mountain got its name because British soldiers who had arrived in Jamaica saw the blue glow on the peak and shouted,"Look, blue mountains!" It was named Blue Mountain. In fact, Jamaica is surrounded by the Caribbean Sea. On a clear day, the brilliant sunlight shines on the sea surface. The mountains in the distance are shrouded in a faint blue atmosphere due to the refraction of the blue sea water. It looks ethereal and somewhat mysterious.

Coffee grown in the Blue Mountains is not the same as Blue Mountain Coffee. Only those grown between 1500 feet and 5000 feet above sea level qualify as Blue Mountain coffee. That's pretty high for Arabica.

What makes Blue Mountain Coffee in Jamaica so special? The answer is everything about it. Unique coffee aristocrat Blue Mountain coffee has both innate excellent pedigree and acquired excellent environment. From seed selection, planting, harvesting, processing and grading to packaging for export, Blue Mountain Coffee can be said to be a model in coffee. True Blue Mountain Coffee also has some of the best growing conditions in the world. The weather, geology and topography of Jamaica Blue Mountain provide an ideal location. The cool climate in the mountains extends the ripening period of coffee; in addition, the impact of temperature difference between day and night can slow down the conversion of starch into sugar in coffee beans, thus increasing the rich aroma of coffee. Blue Mountain is very uneven, the harvesting process is very difficult, and the coffee harvest is almost entirely female. All Blue Mountain coffee beans exported must undergo detailed vetting by the Jamaica Coffee Industry Board. Only coffee that has passed the Cupping Test by professional quality control personnel can enter the world market.

Blue Mountain coffee after many hurdles, with rich aroma and round soft taste, there are a little fruit flavor, appropriate medium roast can highlight its distinctive outstanding flavor.

It is one of the sweetest coffees in the world, and its taste is described as: "It gives me the feeling of gem-like quality, it is precious like gemstones." It's complex, but it's very mild, it's sweet, it's very alcoholic. It is the Jamaica Blue Mountain coffee that fascinates coffee lovers all over the world today.

Blue Mountain coffee is rare and expensive, so it can only target a small number of coffee lovers.

Pure Jamaica Blue Mountain Coffee combines the unique sour, bitter, sweet and alcoholic flavors of coffee perfectly to form a strong and attractive elegant flavor that is unmatched by other coffees. Blue Mountain coffee lovers say: "It is a coffee beauty with all the advantages of good coffee."

(Indonesia) Sumatra Mantenin--mellow gentleman

One of Asia's most famous and in demand coffees. Mantenin beans are arguably the ugliest on the outside, but coffee fans say the uglier the sumatra beans are, the better they taste, the mellower and smoother they get.

Arabica saplings were first introduced to Ceylon (present-day Sri Lanka) and Indonesia by the Dutch in the 17th century. In 1877, a massive disaster struck the Indonesian islands, and coffee rust destroyed almost all the coffee trees. People had to abandon Arabica, which had been in business for many years, and imported Robusta coffee trees from Africa.

Indonesia today is a major coffee producer. Coffee is mainly grown in Java, Sumatra and Sulawesi, with Robusta species accounting for 90% of total production. Sumatra mantenin is a rare arabica species.

Sumatra mantenin is grown at altitudes ranging from 750 to 1500 meters. Mantenin coffee beans are larger in size, harder in quality, higher in the rate of defects during planting, and usually have to be manually selected after harvest. If the control process is not strict enough, it is easy to cause uneven quality. In addition, different roasting degrees also directly affect the taste, so it becomes a controversial single product.

Mantelin has a strong taste, with rich alcohol and rich and lively movement, not astringent or sour, alcohol and bitterness can be fully revealed.

Mantelin coffee is considered to be the world's most mellow coffee, in the taste of mantelin, you can feel the obvious lubrication on the tip of the tongue, it also has a low acidity, but this acidity can also be clearly tasted, jumping slightly acid mixed with the most intense aroma, so that you can easily experience the lively factors in the mild fragrance. In addition, this coffee also has a light earthy aroma, some people describe it as herbal aroma.

Mantenin has two famous names, they are Sumatra Mantenin DP First Class and Sumatra Mantenin Collection. Before Blue Mountain was discovered, mantenin was considered the finest coffee.

It is interesting to note that while Indonesia produces the best coffee in the world, Indonesians prefer Turkish style coffee.

In fact, the mellowness of Mantenin was a very masculine feeling. It tasted like a refreshing, unrestrained, and Jianghu scenery. Many men were addicted to this taste.

Colombia Premium--Fragrance

Colombia Premium is a representative of Arabica coffee varieties, is a traditional deep roast coffee, with strong and memorable flavor. Its aroma is rich and thick, with a clear high-quality acidity, high balance, sometimes with nutty flavor, aftertaste endless, whether it is appearance, quality, Colombia super are quite good, like a woman's faint charm, charming and just right.

Colombia is located in the northwest of South America, bordered by the Pacific and Atlantic oceans. Panama in the northwest, Venezuela in the east, Brazil in the southeast, Peru in the south, and Ecuador in the southwest.

Coffee was first introduced to Colombia in 1808 by a priest from the French Antilles via Venezuela. Today the country is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans.

Colombia coffee is one of the few plain coffees sold worldwide under its name. In terms of quality, it has won praise that no other coffee can match.

Colombia coffee is divided into more than 200 grades, which means that coffee is very regional. The coffee-producing region of the country is located in the Andes, where the climate is mild and the air is humid. Colombia has three Cordillera mountains running north-south, right into the Andes. Coffee is grown along the highlands of these mountains. The terraces provide a diverse climate, with harvest seasons throughout the year and different types of coffee maturing at different times. And fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. There are approximately 700 million recorded coffee trees in Colombia, 66 per cent of which are grown on modern plantations and the rest on small traditionally managed farms.

The National Coffee Management Association of Colombia, like Kenya's National Management Association, is a model for coffee organizations.

Colombia is more concerned with product development and production promotion than other producing countries. It is this, coupled with its superior geographical and climatic conditions, that makes Colombia coffee delicious and famous all over the world. The status of coffee in Colombia is illustrated by the fact that all vehicles entering the country must be sprayed to avoid inadvertent disease and damage to coffee trees.

Colombia is blessed with Atlantic and Pacific ports, which help to reduce the cost of transporting coffee. It is the only country in South America that has this condition. The main productive areas of Colombia are located in the Central and Eastern Mountains. The most important plantations distributed along the Central Mountains are located in Medellin, Armenia and Manizales. Of the three regions mentioned above, Medellín produces the best quality coffee and the highest price, characterized by full grains, rich nutrition, rich aroma and moderate acidity. These three areas are collectively known as MAM.

Colombia coffee is often described as having a silky smooth taste, and of all coffees, it has the best balance, a soft, smooth taste, and ready to drink.

Kenya AA--rare and perfect

Kenyan coffee is considered one of its favorites by coffee industry insiders because it contains every feeling we want from a good cup of coffee. It has a wonderful, satisfying aroma, balanced acidity, well-balanced particles and excellent fruit flavor, rich and perfect taste.

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported from South Yemen. But it wasn't until the early 20th century that bourbon coffee trees were introduced by the St. Austin Mission.

Kenya coffee is mostly grown at altitudes of 1500-2100 meters and harvested twice a year. Kenya's industrious people love coffee like lovers in love.

About 55 - 60% of Kenya's coffee production (40 - 45% of plantations) is managed by numerous small operators. Seeing that coffee was absolutely profitable, these small operators increased the need for agronomy and the development of high-quality coffee trees, thus greatly promoting the development of coffee in Kenya.

To ensure that only ripe coffee cherries are picked, people have to make about seven rounds through the woods. After harvesting, they send the beans to a co-operative washing station, which sends the washed and dried coffee to the co-operative in the state of "parchment coffee beans"(i.e. coffee beans covered with an endocarp)("parchment coffee" is the final state of the coffee beans before peeling).

The Kenyan government takes the coffee industry extremely seriously, and it is illegal to cut down or destroy coffee trees here. Kenya's coffee buyers are world-class buyers of premium coffee, and no country grows, produces and sells coffee as consistently as Kenya. All coffee beans are first purchased by the Kenya Coffee Board, where they are appraised, graded and then sold at weekly auctions without grading. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB, etc., in that order. Fine coffee is shiny, delicious and slightly aromatic.

Kenyan coffee has become even more famous thanks to the Hollywood movie Out of Africa. Meryl Streep plays Karen, a writer and coffee plantation owner. Many people probably remember Karen's yellow and white linen dress, beautiful scenery and magnificent sunset in the film. More memorable is Karen's dream of owning a coffee plantation in Africa.

Kenya coffee is acidic and dense coffee, it tastes like natural scenery as intriguing, very aromatic, with wine fragrance.

(Ethiopia) Harald Harra--primitive and simple

Harald, a name that reflects the rise and fall of Ethiopia; Harald Coffee, known as the "coffee of the wilderness", is more like a beautiful legend.

Harald coffee has a good Arabic flavor, but the taste is not the same, some taste thick, low alcohol and strong wine, some are rich, smooth with light fruit, or with a wonderful dark chocolate aftertaste. But most importantly, it has almost the lowest caffeine content.

Ethiopia is the first country in the world to grow coffee and maintain the oldest coffee culture. It is still usually small-scale family grown and maintains very traditional and ancient coffee growing techniques and methods, so pesticides and other chemical fertilizers are absolutely not used, so Ethiopian coffee, like Yemeni mocha coffee, is the best choice for those who love nature.

In the sixth century, Ethiopian people began to chew coffee and spices together, most commonly for hunting people to wrap coffee in bacon as the best dry food, so that they could eat and hunt. So chewing coffee survives as an Ethiopian tradition.

By the mid-13th century, Ethiopia was already using the pan as a coffee roasting tool, leading the development of coffee culture.

Harar is an ancient city with a long history and one of the four holy cities of Islam. Harar was the historical capital of Ethiopia.

In an era when transportation was underdeveloped, especially horses as the main means of transportation, high-quality thoroughbreds became the goal of people's pursuit and aspiration, and at this time Harar Ethiopia had the best Arabian thoroughbreds in the world, so their initial classification of coffee was "good coffee is as important as thoroughbred horses."

So we see Harald beans in bags that still have pictures of horses on them. This traditional packaging has been maintained until now. The appearance and taste of Harald coffee itself can be seen as a high grade.

Harald coffee is a very special coffee, its taste is very aggressive, ready to defeat your taste buds, a cup of Ethiopian Harald coffee can bring you never had the original experience.