What is the defective aroma of coffee? how to describe the aroma of coffee?

Different places of production, even different estates, the varieties of coffee will be different, so the cultivated varieties of coffee are also very diverse, of course, the taste and aroma of coffee are also varied. There are thousands of coffee tree species all over the world, and the more common species are as follows:

Typica: excellent aroma and mild sour taste

Bourbon species (Bourbon): mellow thickness, strong aroma, sweet taste is very bright.

Kaddura species (Caturra): refreshing sour fruit, light sweet taste.

Catimor: bitter, dark chocolate aroma.

Canefra (Canefora): it can also be called Robusta. It has a single flavor and a mugi-cha flavor.

Third, different treatment methods

Coffee berries are processed after picking. Typical treatment methods are as follows:

Sun treatment (Natural)

Washing method (Washed)

Semi-washing method (Semi-washed)

Natural pectin removal (Pulped Natural)

-Red honey (Red Honey)

-Yellow honey (Yellow Honey)

-Black honey (Black Honey)

Sweetness-alcohol thickness: sun > natural removal of pectin > semi-washing > washing.

Acidity & aroma: washing > semi-washing > natural removal of pectin > solarization

Solarization is the oldest treatment method, which is not only time-consuming, but also easy to produce defective beans. The water washing method is to make up for the defects of the sun method and was born. The washing method saves time, reduces the occurrence rate of defective beans, and then controls the quality of coffee. However, the flavor and alcohol thickness of coffee processed by washing method are not as good as those processed by tanning method. As a result, people invented honey treatment, that is, the natural removal of pectin, that is, the peel was removed and the pulp was preserved for drying.