Introduction to the characteristics of seven major producing areas of manor flavor and taste in Kenyan coffee producing areas

Kenyan coffee beans

This is the earliest method of classification and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean, one pebble, five big pebbles, five broken beans, five pest beans, two sour beans, one dry peel, two middle dried peels, three small dried peels, five unshelled beans, three shell beans, and so on. After identification, the grade is NY2~NY8 according to the accumulated defect score, and there is no NY1. If you want to buy first-class (NY1) Brazilian beans, it will make a joke. Indonesian coffee beans are also classified in this way, mainly divided into six grades, namely Gr1~Gr6. The same is true of Ethiopia, with the highest level being Gr2.

◎ is highly classified by place of origin

Generally speaking, in alpine areas, due to the cold climate and the slow growth rate of coffee, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the contrary, the density of raw beans is smaller and the texture is less hard, then the quality of coffee is worse, so there are also people who classify it as "hardness". This classification method can be divided into the following categories: extremely hard beans, height of about 4500 to 5000 feet, referred to as SHB; high hard beans, height of about 3000cm 4500ft, referred to as GHB; hard beans, height of about 2000,000ft, referred to as HB; Pacific coastal area, height of about 984ft 3280ft, referred to as Pacific. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are all classified in this way.

Jamaica is divided into three grades by production region: BM (Blue Mountain)\ HM\ PM is sour, bitter, sweet and fragrant. The price of BM is 1.5 times that of HM, and the price of HM is 2.5 times that of other products.

In order to ensure the quality, any grade of beans must have the following conditions: consistent harvest, consistent shape and size, and good taste.

African Kenyan high-quality Arabian species with strong sour taste and flavor deep-fried Kenyan AA German favorite coffee

Ethiopia is graded according to the number of beans mixed: G1~G8 (of which the G5 owes 46,100 points per 300g) has a good sour and aromatic smell (Ozhute coffee has a strong sour taste) medium to deep-fried Harald BG (Balu Dukulin / LB) "Ozshut Ethiopia" is mainly exported to Europe.

The Asian Yemeni Arabian (moja coffee) has a soft sour taste and characteristic sweetness to deep-fried Galtai Mattar.

Mocha coffee has a unique wine taste and is the most popular after-dinner coffee. at the same time, it is an indispensable raw material for mixed coffee and is often mixed with Brazilian and Colombian coffee.

Indonesia in Southeast Asia is 90% bitter and rich in flavor, with sweet deep-fried Sumatra mantenin.

Sumatra is famous for its Mantenin, which has a smooth and special taste, and Java Arabia in Java has a good sour taste. It is the preference of the Dutch, the big grain "Karosi" in Sulawesi, and "Durajia" in the Durajia area at an altitude of 1200 meters in the southwest.

The Hawaiian archipelago has a strong sour taste, rich aroma, and a tropical drink feeling of moderate to deep frying in Hawaii, but the cultivation of coffee in Hawaii is mainly started by Japanese immigrants.