Varieties of coffee beans in Africa and South America

Neutral Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba.

Mellow Colombian metenin, Mocha, Blue Mountains, Guatemala, Costa Rica.

Generally speaking, coffee beans with sour taste, especially high-quality new beans, are best roasted shallower, while those with bitter taste are less roasted, and then sweet details are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. The best Colombian beans for fragrant and mellow coffee beans are similar to Costa rica or Hawaiian Kona beans. They are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican mountain fragrance; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields, but critics believe that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be. | |

[Venezuela (Venezuela) pull]

Venezuela's coffee production is not high, most of it for domestic consumption. Although Venezuelan coffee is mainly produced in the west near Colombia, its sour taste is very weak, not like Colombian beans at all, but as sweet and deep as Caribbean beans.