The school of coffee beans-which faction do you belong to? Or a hybrid?

According to the classification of taste, coffee beans are divided into "sour pie", "bitter pie", "sweet pie", "neutral pie" and "mellow pie".

Sour pie

Mocha, Hawaiian Sour Coffee, Mexico, Guatemala, Costa Rica High Real Estate, Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable premium new beans.

Bitter school

A variety of old beans from Java, Mantenin, Bogota, Angola, Congo and Uganda.

Sweet pie

Colombian Metrin, Venezuelan old beans, Blue Mountains, Gilimazaro, Mocha, Guatemala, Mexico, Kenya, Santos, Haitian coffee beans.

Neutral school

Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba coffee beans.

Mellow pie

Colombian Metrin, Mocha, Blue Mountain, Guatemala, Costa Rican coffee beans.

Generally speaking, sour coffee beans, especially high-quality new beans, are best roasted shallower, while bitter ones are shallower in baking, and sweet details are mostly selected beans produced in the highland. Baking often constitutes the key to whether it can be tasted after it can be integrated into the soft bitterness. Neutral flavor, even if it is not a highland coffee bean, there must be stable treatment of stable quality.