Introduction of varieties and brands of manors in coffee bean producing areas of three continents in America

Introduction of varieties and brands of manors in coffee bean producing areas of three continents in America

In 1570, when the Turkish army besieged Vienna and failed to retreat, a bag of black seeds was found in the Turkish army's barracks. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee began to spread into Europe on a large scale through Italy in the name of "Islamic wine". It is said that at that time, some Catholics thought coffee was a "devil's drink" and encouraged Pope Clemon VIII to ban it, but after the pope tasted it, he thought it was drinkable and blessed it, so coffee became more and more popular in Europe.

At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, which has fallen in price due to mass production, has become an important drink for Europeans.

There are five continents in the world, and only Africa, Asia and America produce coffee beans. In these three continents, many countries are producing coffee beans, such as Brazil, Colombia, Java, Kenya and other familiar coffee names, that is, coffee beans named after the country. For example, rice in Taiwan is not only produced in Taitung, but is found all over Taiwan; the same is true in countries that produce coffee beans. Coffee beans are produced in many places all over the country, indicating only that coffee beans from producing countries may come from any producing area in the country, and the quality is sometimes high and sometimes low.

Just as local customs are different, coffee beans from different regions also show completely different flavors, and coffee beans from three continents have completely different characteristics; each country and producing area will also allow you to experience a variety of flavor characteristics. According to the characteristics of each continent, African beans have the strongest aroma, obvious fruit characteristics, the thinnest texture, and taste very similar to fruit tea; Asian beans have the thickest taste, the lowest aroma and acidity, and usually have the flavor of Nanyang spices or herbs; as for American coffee beans, they are just between Asia and Africa and belong to the balanced school. Of course, this is only a general distinction. When it goes deep into various countries and producing areas, the difference in taste will be more obvious and very interesting.