Guatemala Flower God Coffee Bean Grading Characteristics Flavor Description Taste Treatment Variety Introduction

Introduction to the classification characteristics and flavor description of Guatemalan Huashen coffee beans

Coffee was originally enjoyed by Italian residents or gourmets. This makes the coffee have a certain regional character.

With the development of trade, blended coffee has gradually removed this regional limitation, and coffee has become a mixed drink, just like champagne with some wine.

In fact, some people insist that the best coffee is to combine the advantages of different types of coffee, getting sour taste from one coffee, aroma from another, and rich oil from the third-in the words of Fabricant, to "make a strong drink."

The blending of coffee has once become an art form, such as MochaMysore coffee is a very popular mixed coffee. It is a mixture of two very different types of coffee, concentrating the mild aroma of Mysore and the strong flavor of Mocha. But in reality, this is only for commercial purposes. The main purpose of mixing Robbica coffee with Arabica coffee is to reduce the price of Arabica coffee.

There is no doubt that almost all blended coffee is designed to create more profits than a single coffee.

Mixed coffee (figure 2)

Mixed coffee (figure 2)

The key to coffee blending is its durability. All coffee mixers are looking for a lasting flavor.

For people who have just started drinking coffee, breakfast coffee is an ideal choice. This is a carefully roasted coffee, usually made of African coffee mixed with milk, or a mixture of two moderately roasted Kenyan and Colombian coffees. This coffee is full-bodied and mellow, giving you a good start to the day.

After a meal, mixed coffee chooses the same ingredients, but roasts them deeply to make them taste stronger. One of the best is Indonesian coffee, which is mixed with a little Kenyan, Colombian and Costa Rican coffee.

The deep-roasted mixed coffee has an obvious bitter taste at first, but you'll soon get used to it.

The strongest coffee is a deeply roasted continental blend, which can be made into espresso, but it tastes extremely bitter and is very popular in southern Italy, but it has to be admitted that almost no one is interested in other parts of the Italian conference.

On the other hand, the blended coffee in northern Italy is lightly roasted, evenly textured and slightly sour, much like fine wine.

Representative countries: Brazil, Indonesia, Ethiopia, Cuba, Peru, etc.

The method is to randomly take 300g samples and put them on black paper, and different defects correspond to different points, such as 1 point for 1 pebble, 5 points for 1 big pebble, 1 point for 5 broken beans and 1 point for 5 pest beans. Finally, it is graded according to the accumulated defect score, the highest level is NY2 and the lowest level is NY8. Indonesian coffee beans are divided into 6 grades, Gr1~Gr6, and Ethiopia coffee beans have the highest level of Gr2.

Most of the people who use this classification are South American countries. I don't know what Ethiopia and Indonesia are doing. Hawaiian Kona coffee beans are divided into two categories: Type1 and Type2. Type1 is flat beans and Type2 is round beans. Under the two levels, it is divided into several levels according to the size and the number of defective beans.

Colombian coffee is divided into three grades: Supremo, Excelso and Extra. Supremo is the highest level, and Excelso is a mixture of Supremo and Extra.