Flavor characteristics of coffee beans from three continents introduction to the planting environment of manor production area

Flavor characteristics of coffee beans from three continents introduction to the planting environment of manor production area

Contains the taste of chocolate; with the temperament of a lady, it is a kind of pure coffee with great characteristics. Columbia Coffee (COLOMBIA) Columbia coffee is the most characteristic of SUPREMO, its coffee is soft and mellow, with slight acid to medium acid, its quality and flavor are stable, it is a medium coffee, it is used to prepare the top grade of comprehensive coffee. MANDELING coffee is the most representative coffee produced in Indonesia and Sumatra. It has a strong flavor, strong and bitter taste, but it is supple and not sour. It is the best quality coffee produced in Indonesia. Carbon roasted coffee (CHARCAL FIRE) is a kind of heavily roasted coffee, which tastes charred, bitter without sour, and coffee beans produce oil, so it is very suitable for steam pressurized coffee. Brazilian coffee (SANTOS) Brazil is the world's first coffee producer, the coffee produced, mild flavor, slightly sour, slightly bitter, as the representative of neutral coffee, is an indispensable variety of mild coffee. Kenyan coffee (KENYA AA) is a typical coffee cultivated in the highlands of Africa. AA stands for its grade, that is, the highest grade, and its coffee beans are thick and round in meat, with strong taste and good taste. Ant? The utility of X. Hawaiian Coffee (KONA FANCY) is a kind of coffee cultivated by volcanoes in western Hawaii. it is also the only coffee variety produced in the United States. it has a strong taste, strong flavor, strong acid, and special flavor. The quality is quite stable and it is one of the local products that must be purchased by tourists going to Hawaii.

In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica. The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee, good processing also makes its bean shape larger and more uniform than African coffee, and the defect rate is lower as the birthplace of coffee. African coffee plays an important role in the whole coffee industry. Although the commercial cultivation of coffee has been developed around the world for hundreds of years, the unknown wild coffee varieties in Africa are still the greatest treasure in the hearts of coffee researchers. African coffee is generally characterized by strong aroma and charming acidity, its sour brightness is lively and exhilarating, but the mellow African coffee is often slightly thin and the sweetness is not very prominent. African coffee due to drought and lack of water, mostly use the sun method to deal with raw beans, the bean shape is often uneven and beautiful, and the defect rate is high.