Introduction to varieties of grinding scale for detailed description of acidity and taste of Latin American coffee beans

Latin American coffee bean characteristics acidity taste detailed flavor description grinding scale variety introduction

Costa Rica aroma 3.5 points brightness 4.5 points mellow 3 points flavor 4.5 points aftertaste 4.5 points

Roasting level: Light/Medial/City If you want to show Costa Rica's perfect balance of flavor, you must not roast deeply. It is recommended that the City level can be used. Even the first explosion can be finished. At this time, the aroma and flavor will be combined. Close to the second explosion is the deepest limit of roasting. Do not enter the second explosion and waste good coffee beans.

Costa Rican coffee is praised by many gourmets as "complete coffee" because it is very balanced overall, the flavor is very clean and compact, the delicate acidity with green apple fragrance (sometimes citrus or plum fruit), the body is compact and not thin, after drinking the sweet taste of coffee will stay in the throat for a long time, so some people describe it as tasting "with perfect balance"! The best Costa Rican coffees have chocolate on the aftertaste. Costa Rica has a total of 130,000 large and small coffee plantations, the most famous of which are Tarrzu, near the Pacific coast in the south, and Sanshui River, north of the capital San Jose. Tres Rios, these areas are high altitude, good soil, so planting density is the most dense, coffee quality is quite stable, and the most famous of these many coffee farms is located in Tarasu, with a reputation of "tasting like a bell"(La Minita) Manor, La Minita Manor coffee is so excellent because of the cultivation of coffee trees to coffee beans are extremely careful and strict, in fact, the manor produces a lot of coffee beans a year, but qualified to hang La Minita name to sell the number is very small, the rest can only be screened to Tarasu coffee beans sold. Because Tarasu is too famous, the reputation of other producing areas is less known to the world, such as the Boers volcanic area and the Sanshui River producing area. The three volcanoes even produce excellent coffee in the northern Atlantic Ocean, such as Orosi. Another problem with strong brands is that many coffees that are clearly not Tarasu are mixed up with Tarasu photos, so trying them yourself is the only way not to be fooled.

Guatemala aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for roasting degree: Light/Medial/City light roasting, city degree can best show the characteristics of Guatemala coffee, too deep will reduce the fruit fragrance, if you like smoky flavor, you can roast close to two explosions, but still do not enter the principle of two explosions.

Because the United States is deeply involved in coffee farming in this country, and exploitation is also heavy, huge North American multinational groups control the vast majority of production areas, producing low-altitude, low-quality coffee at extremely low wages! These bad coffees do not represent real Guatemala coffee. In fact, Guatemala is blessed with excellent growing conditions, many of which are ideal for altitude, soil and climate conditions, so that it can produce the most complex and delicate coffee in the world. The most famous is Antigua, a volcanic region known for its smoky coffee, spices and fruit acids. Huehuetenango, to the north, has a more fruity but slightly lighter flavor than Antigua. In addition, coffee from Covin, Freijanes and Quiche also has its own characteristics. In recent years, coffee from Attitlan has occasionally been excellent.