How many kinds of coffee beans are there in the world and which ones taste better?
■ Arabica (Coffea Arabica) ─
It accounts for 3/4 of the world's output and is of good quality. because the coffee tree itself is very sensitive to heat and humidity, its growth condition ─ is at least 900m higher than the highland climate at sea level. the higher the height, the better the quality of coffee beans baked. This variety has a low caffeine content (1.1-1.7%). The color of coffee beans is green to light green, oval in shape and curved in grooves.
■ Robasda (Coffea Robusta) ─
It accounts for about 20 per cent of world output and ─ 30 per cent. It has strong resistance to tropical climate and is easy to cultivate. It grows very well at a sea level of 200 ─ 300m. However, its unique resistance also makes its concentration higher and its taste more bitter. Its caffeine content is high (2 ─ 4%). Coffee beans are round in shape, brown in color and with straight grooves.
The earliest historical records date back to Persia in 850. According to the Muslim scripture, the Koran, Mohamed fell asleep before carrying out an important task, and the angel Zebulemi (one of the four archangels of Islam that conveyed Allah's revelation) woke him up with a cup of coffee so powerful that he knocked 40 people off the horse in one breath.
Some people speculate that the "roasted grain" given to David the king of ancient Israel in the Legend of the King is coffee beans; others say that the kind of alcoholic drink Helen asked Telemakos for in Homer's Odyssey chapter 4 refers to coffee.
The history of coffee most likely began in the "Caffa" region of Ethiopia, when a shepherd noticed that his sheep developed a strange restlessness after eating the leaves and fruits of an unknown plant. After hearing this, monks from nearby monasteries made various attempts to find that baking, grinding and then flushing the seeds of the plant into drinks can keep them awake during long prayers.
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Other similar problems ● quality beans: blue Mountain / Alpine ● taste characteristics: have the same sour, bitter, sweet taste, good flavor. ● best fried degree: mild to moderate ● Kenya (Africa) Kenya grows high-quality Arabica coffee beans, coffee beans almost absorb the essence of coffee cherries, with slightly sour, thick aroma, is very popular in Europe, especially in the UK, Kenya Coffee surpassed Costa Rican coffee to become one of the most popular coffee. Located in Kenya below the equator of East Africa, the coffee beans planted are high-quality Arabica seeds. The size of beans is medium to large, very thick and delicious, and the acidity is also medium. The grade is divided into seven grades according to the size of the coffee beans, and the taste is divided into six grades from top to bottom. In the taste of "Kenya AA" is particularly well received. ● quality beans: Kenya AA (double A) ● flavor characteristics: strong sour and fragrant, German favorite. The best fried degree of ●: deep ● Ethiopian (African) Arabica coffee

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Each region of coffee beans have their own characteristics, but also for Guatemala won a lot of international praise, especially Antigua it sour, sweet, mellow texture is how perfect harmony; add a hint of smoke, more emphasis on its mystery, after tasting you will have reason not to let yourself look for alternatives everywhere. Guatemala coffee beans are mostly cultivated in volcanic areas at high altitudes where the soil is highest
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