Introduction to the flavor of various coffee varieties

Conna Coffee:

Origin: Connor area, Hawaii. The coffee beans cultivated by volcanic lava have a slightly wine aroma and a very unique flavor.

Japanese charcoal roasted coffee: pure re-accompany has created the unique taste of Japanese charcoal roast. Xiangchun is bitter and astringent, and most of them maintain the original flavor of coffee.

Bitter coffee: no sugar, no company, boiled coffee has a strong flavor, but it is the most bitter Hawaiian, Hawaii western volcano, is also the only coffee variety produced in the United States. The typical product is Hawaii KONA Kona coffee. It is strong and sour.

Typical coffee cultivated in the highlands of Kenya and Africa. Kenyan AA is the highest, with a strong flavor and good quality, usually with light baking.

Java Coffee:

Origin: Sumatra, Indonesia. It belongs to Arabica. After roasting, the bitter taste is extremely strong and the aroma is very light, and there is no sour taste in Colombia-this kind of coffee is the top grade of mixed coffee. It tastes soft and mellow, slightly sour, and the quality and aroma are stable.

Manning-produced in Sumatra, Indonesia, has a fragrant, bitter, strong flavor, but gentle but not sour Brazil-represents Santos coffee, the beans are bitter and rich in aroma, and are often used to mix milder coffee.

Mocha-Yemen is the best, followed by Ethiopia. The taste is sour, sweet and has a chocolate taste. In fancy coffee, mocha is the blue mountain coffee with chocolate-produced in the high mountains of Jamaica. Because of the high requirements of season, humidity and temperature, the yield is low and the taste is quite mellow, so it is the best coffee.