Introduction of Coffee Bean Origin and Variety introduction of Fine Coffee Muscat Coffee Bean Flavor and Taste Manor

Arabica Coffee (Coffee Arabica)

(1) flavor characteristics

▌ Arabica coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climatic areas usually has its own characteristics. It smells like grass when it is not roasted. After proper roasting, it shows fruity (medium-light roasting) and caramel sweet (deep roasting).

(2) Market price and use

▌ 's fine Arabica coffee requires complicated manual picking, selection and meticulous processing, so Arabica coffee is the most expensive and best coffee bean in the world.

2. Robsta Coffee (Coffee Robusta)

(1) flavor characteristics

▌ robusta coffee is commonly known as thick and strong beans, and its flavor is usually ordinary and rigid. The flavor produced by different regions and different climates is not very different. It smells like raw peanuts when it is not roasted. The taste after baking is usually between wheat tea (medium baking) and rubber tire flavor (deep baking), so it is difficult to show meticulous flavor.

(2) Market price and use

▌ robusta coffee is usually used to make instant coffee and canned coffee because of its low cost. A small number of better quality robusta coffee are also used in blending (mixed with Arabica coffee) espresso beans. In addition, Robusta coffee contains about twice as much caffeine as Arabica coffee, which is why drinking canned coffee is more likely to cause palpitations and insomnia.

3. Liberian coffee (Coffee Liberica)

▌ is native to the lowland forests of Liberia on the west coast of Africa, widely planted in tropical low-altitude areas, evergreen trees, up to about 10 meters high, with extended branches. Leaves thick leathery, large, elliptic, Obovate-elliptic. The flowers are white and the fruit is few. Generally, there are only 6 flowers in a section. The fruit is large and reddish when ripe, with a hard and thick rind and pulp. The main root is thick and long, drought resistance, wind resistance, cold resistance is strong, but disease resistance is weak, the most likely to be infected with leaf rust. The product has a strong and hot taste, strong irritation and poor quality. There is a small amount of cultivation in Hainan Island, China (1) exported to Hong Kong.

The shipping route of ▌ can be known from the name of the port of exit marked. Coffee from the same origin or the same brand has a certain route, so it is also exported from the same port. For example, if the label is Brazil-Santos, it means that this is coffee exported from Santos. With the exception of those marked "Mocha". After some Yemeni coffee leaves the port, it still uses the port name of Mocha (Mocha-Madari). In addition, Ethiopian coffee is also called "Haramoka".

(2) original species name and variety name

▌ only coffee produced in countries such as Arabia will be omitted, but if Arabica and Robusta seeds are shipped, the variety name will be marked under the country name. For example: Camelon-Arabica, Uganda-Robsta and so on. In addition, there are Mendonobo, Bloomeng and other varieties marked.

(3) the name of Shan Yue

▌ Blue Mountain (Jamaica), Mount Jiayu (Indonesia), Mount Clara (Costa Rica), Mount Kilimanjaro (Cuba), Mount Kilimanjaro (Tanzania), Mawendohagen (Papua New Guinea) are all famous brands.

(4) name of exporter

▌ indicates the ship that exported the coffee beans, the name of the exporter, etc.

2. Specifications and grades

At present, each producing country of ▌ has its own independent standard. The most commonly adopted criteria are as follows:

(1) washing type and non-washing type

▌ washing type: in the sink, after rubbing with water and utensils, the pulp and gum are removed and dried, which is called water-washed coffee beans with uniform quality.

▌ non-washing type: after the sun is naturally dried, the pulp and peel is removed by a sheller, and its quality is unstable.

(2) flat beans and round beans

The fruit of ▌ coffee is made up of two oval seeds opposite each other. The connecting side of each other is a flat joint, which is called flat bean. But there is also a round seed called a round bean, which tastes no different. Ripe and red coffee cherries have multiple structures. In the middle is the predecessor of the coffee bean, the light green seed.