Introduction to the characteristics and flavors of coffee

Colombia (Colombian)-Coffee production ranks second in the world after Brazil. Coffee beans are picked and washed by hand. The best Colombian coffee is on a par with Jamaican Blue Mountain and Costa Rican coffee. It is generally acceptable because of its rich aroma, moderate acidity, rich color and slightly African coffee flavor.

(2) Costa Rica (Costa Rican)-has the characteristics of coffee, none or lack. It has a rich taste and high acidity. Good Costa Rican coffee will give people a strong feeling.

(3) non-caffeinated Columbia (Decaffeinated Colombian)-before stir-frying coffee beans, remove caffeine and avoid oil secretion.

(4) Antigua, Guatemala (Quatcmala Antigua)-it is produced in the suburbs of Antigua, the old capital of Guatemala, so it is named after it. Its color, aroma, sour taste is heavy and special, different from other varieties, it is a good choice for those who like rich coffee.

(5) AA (Kenya AA) of Kenya-produced on a 17000-foot slope of Mount Kenya near Nairobi, the capital of Kenya. Kenya AA is the largest coffee bean in the country, followed by An and B again. Its unique bitterness and wine taste are most praised by people. It is not as rich as the famous Moga and Ethiopia.

(6) Mocha Djimma (Mocha)-named after the ancient port of Arabia in the Red Sea. This variety is produced in Ethiopia. After cleaning, it has low acidity, moderate concentration, rich fragrance, slippery fragrance and chocolate-like aftertaste.

(7) Brazil Brazil Santos-Brazil is the largest coffee producer, accounting for more than 30% of the world, so general coffee is named Brazil in order to show its importance. Santos is a good product of Brazilian coffee, only grown in the Sao Paulo area, with excellent color, aroma, taste and moderate acidity, it is easy to accept.

Java / Sumatra (Sumatran and Java) Indonesia-Indonesian coffee is famous for its strong flavor and high acidity. Among them, Mandalin and Mandheling and Ankola coffee are praised as the best varieties in the world, and they are highly respected for their strong taste of Mandalin Lintong and the fragrance of teeth and cheeks after drinking.

(10) Indian miso (Indian Mysore)-mild color, fragrance, low acidity and rich taste.

(11) Maragogipe----Maragogipe is one of the coffee tree species with large fruit and strong permeability. The acidity is low and the color and fragrance are moderate. (12) Hawaii Kona, Hawaii-the most famous variety of Hawaiian coffee, produced in the low slopes of Kona Island near the Pacific Ocean, is famous for its moderate concentration, slight acidity and light wine flavor, and its extremely fragrant smell when fresh.

(13) aristocratic coffee (Noble coffee)-there is a variety of coffee that has been blown by the wet monsoon for weeks and has a yellowish bean color, sweet taste and little sour taste. Because the growth process leads to infinite reverie and special sentiment, it is regarded as the most meticulous variety. Among the monsoon caffeine, especially those who produce Manaba coast is the best.

(14) New Guinea (New Guinea)-this product is grown in rugged mountains and is lighter than coffee produced in Indonesia. It is slightly less fragrant and sour, and it is desirable to show mellow in plain.

(15) Jamaica Blue Mountain (Jamaican Blue Mountain)-the quality of Coffee is distinct. The best coffee is Jamaica Blue Mountain, which is produced in the plateau. It is highly respected in recent years, and it is the forefront variety of coffee at a high price. This variety is impeccable in color, flavor and acidity. At present, the Blue Mountain Coffee purchased in the world market has been improved to retain the traditional color, strong flavor and reduced acidity to suit the taste of coffee lovers.