Introduction to the types of coffee beans introduction to the origin and culture of coffee beans in coffee producing areas

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of two explosions, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the beans themselves. If they are too shallow, they will produce miscellaneous smells, and if they are too deep, they will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.

The fragrance of flowers, tropical fruits, strong sweetness; these are the feelings that Rose Summer has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. You may not know the story of Rosa, an ancient native species from Ethiopia that was brought as a coffee sample to a coffee experimental garden in Costa Rica and distributed to several small farms for small-scale trials.

Not many people followed Rose Summer until one day, Esmeralda Manor in Panama separated it from other varieties and won the national coffee competition.

She is so extraordinary that the fruity and floral elements are like Yega Xuefei from Africa and Ethiopia on the other side of the world. Of course, these are all old news now. Some small farms also get summer roses and are eager to grow their own roses.

However, the results are different, and this "star" variety seems to have different tastes in different geographical locations due to the influence of weather, soil and altitude. However, in the Aktenango region, we see typical rosy summer features: slender beans, changes during baking, and elegant and unripe mocha beans in the cup.

Ethiopia-Mocha (special flavor): for the origin of coffee, small particles, dry, turquoise, with a special aroma and sour taste. Ethiopia grades NO.1~NO.8 according to the blending rate of defective beans. Characteristics: fragrance-strong, sweet-medium, acid-medium, alcohol-strong, bitter-soft

Java coffee beans

Origin: Java, Indonesia

Coffee is grown in Arabica. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable and very popular with women!

Colombian coffee beans

Colombia-Columbia (highest quality): the second largest producer in the world. Coffee beans are light green, large granules, with heavy flavor, whether single drink or mixed are very suitable. Characteristics: incense-strong, sweet-medium, acid-medium, alcohol-strong, bitter-weak.

Charcoal roasted coffee beans

Charcoal roasted coffee, also known as bitter coffee, means that the fire source of roasted coffee is carbon fire, and sometimes special wood is used as fuel. Coffee beans roasted with carbon fire will have wood flavor instead of carbon burning flavor. This kind of coffee comes from Japan, and the pure re-roasting creates the unique taste of Japanese charcoal roasting, which is special, sweet, mellow, full-bodied and extremely bitter.

Comprehensive hot coffee beans

Origin: imported Arabica beans, fresh baked

The taste is mellow, delicate, well balanced, low bitterness and relatively low acidity.

Rabasa coffee beans

Origin: Italy

LAVAZZA coffee after strict selection of raw beans, exclusive cooking process and baking technology, stable quality; accurate mixing ratio, rich and diverse products; unique vacuum packaging to preserve the freshness and original flavor of coffee beans.

Moak coffee beans

Origin: Italy

7 Arabica (100%) unique mix, rich and persistent aroma, rich grease, taste as mellow as syrup, with clean vanilla flavor, chic lively, low acidity and sweet aftertaste, this flavor creates an incredible balance, 2 kg inert gas barrels, is the preferred origin of top cafes and hotels: Ethiopia

Although Yirgacheffe coffee is petite, it is gentle and delicate, sweet and lovely. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Blue Mountain Coffee beans

Origin: blue Mountains

The blue mountain area with an altitude of more than 1000 meters, the best blue mountain (the highest grade) is named after the blue mountain with an elevation of 2256 meters. It is planted on a slope of 80 meters to 1500 meters, with a grade of NO.1,NO.2,NO.3. Characteristics: fragrance-strong, sweet-strong, acid-weak, alcohol-strong, bitter-soft.

Hawaiian Kona coffee beans

Origin: Hawaii

Perfect shape, full-bodied, full-bodied, well-balanced acidity, cinnamon. Perhaps the most beautiful coffee bean in the world.

Kona coffee beans from Hawaii have the perfect appearance, and their fruit is extremely full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced.

Brazilian coffee beans

Origin: Brazil

It is of good quality and is considered to be an indispensable bean in mixing. NO.1,NO.2,Screen18~19 is the most popular and widely used type of quality. Characteristics: incense-medium, sweet-strong, acid-medium, alcohol-medium, bitter-weak.

Italian coffee beans

Origin: beans grown mainly from Arabica and coffee beans from Indonesia.

Characteristics: incense-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong.

Espresso 100%Arabica is a blend of espresso beans with a mellow taste, with charming floral and wild berry aromas, as delicious as a layer of cream chocolate.