Description of flavor of Yunnan coffee beans introduction of baking degree of varieties in manor production area

Yunnan Coffee Bean Flavor Description Taste Manor Production Area Variety Roasting Degree Introduction

Hawaii

Hawaii sightseeing, in addition to beautiful beaches, do not forget the Hawaiian coffee beans-Kona. The palate is sweet with wine acidity, which is very special. Hawaii's most traditional and famous coffee. However, due to the low production volume here, the surprisingly expensive cost, and the increasing demand for single-serve coffee in the United States and other places, its unit price is not only higher and higher, but also difficult to obtain.

·Taste characteristics: strong acid, mellow, all have tropical flavor.

·Best cooking degree: medium to deep

Indonesia

When it comes to Indonesian coffee, you must not miss Sumatra's high-grade mantelin. Its unique aroma and slightly acidic taste can be said to be the best in the world. In addition, Arabica coffee produced in Java is a favorite of Europeans, which has a bitter sweet, sweet and sour aftertaste that lasts for a long time.

Top quality beans: Sumatra? Mandheling

·Taste characteristics: bitter and intense, sweet.

·Best cooking: depth

Costa Rica

Costa Rica's high latitudes produce coffee beans that are famous in the world for their rich, mild taste, but extremely sour, and the beans here are carefully processed to produce high-quality coffee. The famous coffee is produced in the Central Plateau, where the soil consists of successive layers of volcanic ash and dust. It has a good taste and a high evaluation.

Fragrant but not strong, slightly fruity, similar in quality to Colombia Arabica coffee. Fresh coffee is generally picked from November to February of the following year and processed by washing and wetting. Coffee processing is using advanced imported equipment. Yunnan Coffee currently supplies 30% of its products to the domestic market and 70% to foreign countries.

Bourbon: This variety is derived from the iron pickup and was expanded by the French after it was planted in 1708 on the island of Bourbon (now known as Reunion Island). Bobang also has a good aroma and rich taste, compared to the iron card in the yield and growth force are higher, suitable for planting in 1200- 2000 meters of the area, but the ability to resist diseases and insect pests is weak, and to strong winds and heavy precipitation is more sensitive. Bobang coffee is the second most common variety of Arabica coffee after iron pickup. The main branch and trunk initially grow upward at 45 degrees, drooping with fruit load, the branch nodes are dense, the results are more, and the yield is higher. But the berries are smaller and ripen slower. Bobang bud tender leaves are green, called green top coffee;

Catimor: Catimor is not purely Arabica, it is a hybrid of Timor species (belonging to the Robusta species) and caturra(a variant of the Bobang species), so catimor has 25% Robusta lineage, and its Robusta lineage also determines its taste defects: aroma is not rich enough, and the overall taste is bitter, prone to astringency and more irritating musty taste.