Where does Africa produce Blue Mountain coffee beans Variety characteristics Production area Processing method Flavor description Grinding scale Introduction

Introduction to the Flavor description and Grinding scale of Blue Mountain Coffee Bean produced in Africa

Coffee is the first crop in Tasonia, and many farmers depend on it for a living and produce a lot. Tasania adopts a washing method, which is similar to that of Kenya, but it has a weak sour taste and is a milder coffee. On the whole, it is not as good as Kenyan coffee.

Tasania round beans have a steady tone, thick and smooth, and are often used to make mixed coffee or espresso. In order to increase the consistency and mellow, it is a kind of beans that are very popular with selected coffee bean lovers. The freshly roasted Tasania round beans have a slightly unpleasant sour taste and are not suitable for drinking; they will become mild after 3 days. Papua New Guinea is a relatively new coffee producing area, and its Arabica beans are descended from Blue Mountain Coffee. The editor likes to use it to make espresso beans, and the cappuccino has a natural sweetness.

The good coffee in Papua New Guinea is produced by farms. They use a special washing method and dry the coffee beans in the sun to keep the coffee mellow and naturally fruity.

(1) Blue Mountain Coffee: it is a treasure of coffee with a delicate and smooth taste, no bitterness but slightly sour taste. It is generally drunk in a single variety, rarely used for blending, and is the highest variety of coffee. It gets its name because its origin is BLUE MOUNTAIN in Jamaica in the West Indies. (2) mocha coffee: with a special flavor, its unique sweetness, sour and bitterness are extremely elegant, and it is an excellent variety loved by ordinary senior people. most of the ordinary varieties are drunk alone, the lubrication of the drink is delicious, and the mellow taste lasts for a long time. If mixed coffee is blended, it is an ideal variety from Ethiopia. (3) Brazilian coffee: it is a neutral bean, its flavor is known as the backbone of coffee, the single taste is also good when drinking, and the blending of other coffee has more flavor. When the beans are roasted properly, they can taste the slightly sour, bitter and faint aroma. Made in Brazil. (4) Colombian coffee: it is a kind of soft coffee, sweet in acid and flat in bitterness, especially fragrant and delicious. It is one of the best coffee in Colombia. (with sweet potato skin flavor) (5) Mentlin coffee: it is a strong variety, with strong aroma and bitter taste, but it is very mellow, and the general coffee lovers like to drink it in a single variety. Blended coffee is an indispensable variety when mixing coffee. Origin Indonesia (Sumatra). (6) Guatemalan coffee: one of the more sour varieties with a mellow taste and a slightly wild taste. Sweet taste is very good, very similar to Colombian coffee, can be drunk and blended separately, producing neutral beans for Central America, producing Guatemala (7) Romsda Coffee: as the ideal bean for blending comprehensive coffee, it has very little acidity and strong bitterness. pure drink is few, it is the representative variety of Nanyang coffee. Mixed coffee mixed with Romsda coffee can increase the concentration of coffee, increase the sweetness and reduce the sour taste. Beans are very similar to Java coffee, which is produced on the island of Java in Indonesia. (1) WIP: large grains; (2) AP: small round particles. [note] stronger coffee with heavier cream, such as Mantlin coffee