Introduction of varieties of coffee beans introduction of flavor and taste of different varieties of coffee beans
Colombia
Rich in coffee production after Brazil, is the second largest coffee industry, from low-grade to high-grade products can be produced, some of which are rare in the world, mellow taste admiring. The most popular is Manning, which is rich in taste and has a pleasant sour taste. Supremo, which is also Colombia's first-class coffee, has a unique aroma and a sweet taste in bitterness. It's the best in coffee.
Mexico
Is a major coffee producer in Central America. The coffee here is comfortable and fragrant. The Mexican coffees selected are Coatepec, Huatusco and Orizaba, among which Cottpe is considered to be one of the best in the world.
Top quality beans: Aldora, Mexico
The characteristics of the taste: the grain is large and sour and sweet, strong and fragrant.
The best frying degree: medium ~ depth
Hawaii
To visit Hawaii, in addition to the beautiful beach, don't forget the Hawaiian coffee bean-Kona. The taste is sweet with the sour taste of wine, which is very special. The most traditional and famous coffee in Hawaii. However, due to the low production here, the surprisingly high cost, and the increasing demand for individual coffee in the United States and other places, its unit price is not only getting higher and higher, but also not easy to buy.
Taste characteristics: strong acid, mellow, all have tropical flavor.
The best frying degree: medium ~ depth
Indonesia
When it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. In addition, Arabica coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in sweetness.
Superior quality beans: Sumatra Mantenin
Taste characteristics: bitter and full-bodied, but also sweet.
The best frying degree: depth
Costa Rica
The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. The famous coffee is produced in the Central Plateau (CentralPlateau), where the soil consists of successive layers of volcanic ash and dust. The first-class fragrance is strong and sour, and it is highly valued.
Top quality beans: Costa Rica Clara Mountain
Taste characteristics: moderate acidity and mellow taste.
The best frying degree: moderate
Angola
This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabica coffee and is of high quality.
Characteristics of the taste: both fragrant and sour.
The best frying degree: medium ~ depth
Ethiopia
It is the hometown of Arabica coffee. It grows at high latitudes and needs a lot of manual care. There is the famous Esopiamoka, which is sour, fragrant and rich in yield, similar to wine.
Jamaica
Jamaica's national treasure, Blue Mountain Coffee, is perfect in all respects, just like wine, many wineries are now bought by the Japanese. The Japanese have bought most of the Jamaican coffee in recent years, so it is difficult to buy it in the market
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Introduction to the Flavor and Taste of Coffee Manor in Costa Rica
The natural treatment process of French Sika is quite laborious. The artificially picked high-sugar coffee fruit is first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic-covered greenhouse to create more direct heat and continue to dry. until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from within, but it also needs to be more careful.
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Taste close to the floral flavor of sunny Sidamo Coffee introduced to the Sidamo producing area of Ethiopia
The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base. The water-washed Sidamo is light green and the beans are small.
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