Introduction to the flavor description and quality characteristics of Latin American coffee beans

What are the coffee beans in Latin America?

Mexican coffee is a coffee-producing area from Cottpe and Veracruz in the north to Plumas in the central Oaxaca region to Chiapas in the southernmost, and the flavor varies from region to region. Although there are many producing areas in Mexico, but because the quality stability is not high, so many attempts can be made to select the high quality ones. Basically, the coffee standards of Oaxaca and Chiapas are relatively neat. Chiapas is close to the Vevetnango region of Guatemala, so its flavor is similar. In fact, Mexico is also a big producer of organic coffee with organic certification. Generally speaking, Mexican coffee has a light flavor, but it is mild and delicate, and the flavor is good, so it is worth a try.

Columbia (Colombian) aroma 3.5 minutes brightness 4.5 minutes mellow 3.5 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Medial/City/Full city/Espresso/Dark/French Columbia beans are one of the few coffee beans that range from shallow roasting to very deep roasting, from clean light roasting to deep roasting sweetness, in such a wide range

Columbia beans will have different styles and features.

Once the second largest coffee producer after Brazil, Colombia, which has been overtaken by Vietnam to become the world's largest supplier of washed beans, has become synonymous with good coffee after years of image-building. Despite the balanced flavor, thick texture, famous sour taste and aroma, most Colombian beans are mediocre and have no personality if you taste them carefully. When choosing Colombian beans, you should not only look at the grade marks, but also pay attention to the producing areas, because Colombia is currently graded according to the size of beans, so the Supremo or Excelso on the coffee bag refers to the size of beans rather than the quality, but the size of beans is not necessarily related to the flavor of the entrance, but is closely related to the altitude of the place of origin and taste, so this grading system is often criticized. In fact, most of the medium,

South American countries have switched to altitude classification, and only Colombia maintains this traditional classification system, which many Colombian coffee makers have recognized and have begun to demand a change in the classification system. Colombia's famous producing areas include Medellin, Armenia and Manisales, so the word MAM is sometimes seen on coffee bags, indicating that the coffee beans may come from any of these three producing areas. Almost all of Colombia's finest coffee beans come from traditional small farms, which grow old coffee trees from Typica, which are well planted and carefully harvested and treated, so they are of high quality but relatively low in yield.

Costa Rica (Costa Rica) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: if Light/Medial/City wants to show the perfectly balanced flavor of Costa Rica, it can never be baked deeply, it is recommended that the degree of City can be done, or even the beans can be added as soon as the first explosion is over, at this time the flavor and flavor will be both, close to the second explosion is the deepest limit of baking, do not enter the second explosion and waste the best coffee beans.

The best Costa Rican coffee has a chocolate flavor in its aftertaste. Because Tarasu is so famous, the fame of other producing areas is less known to the world, such as the Bols volcanic area and the Sanshui River producing area. The three major volcanic areas even produce excellent coffee in Orosi and so on on the north side of the Atlantic Ocean. Another problem with strong brands is that many coffees that are not produced in Tarasu are also mixed with fish eyes and pictures of Tarasu, so it is the only way to try it in person.