How to describe the dry aroma of coffee? introduction to the regional treatment method for the characteristics of flavor and taste varieties

How to describe the dry aroma of coffee? introduction to the regional treatment method for the characteristics of flavor and taste varieties

1. Planting altitude

2. Size of raw beans (sieve size Screen size)

3. Coffee bean flavor

4. Proportion of defective beans

But different countries have different benchmarks. In Brazil, for example, the criteria for taste are as follows (from high price to low price):

Strictly Soft > Soft > Softish > Hard > Hardish > Rioy > Rio

There are about four kinds of defective beans in coffee:

Over-fermented beans: spicy, astringent, sour and bitter.

Black beans: smelly and bitter.

Worm-eaten beans: smelly feet, rotting corpses.

Moldy beans: mildew, rot, bitterness.

For people who grow fine coffee, in order to be similar to the acidity of fruit and have deep dry aroma of coffee, it is found that the area suitable for growing fine coffee is the plateau with an altitude of 1500 meters to 2000 meters above sea level. Because there is a large temperature difference between day and night, the amount of oxygen absorbed by plants increases and the coffee fruit shrinks more frequently. But there are exceptions to this fact. In Kona, Hawaii, coffee beans are grown at an altitude of about 700 to 1100 meters, because Hawaii has a unique island climate, superior sun conditions, and usually modern facilities. Farmers are very rich, so they all have feelings and integrity.

High altitude:

Over 1400 m-SHB (Strictly Hard Bean) / SHG (Strictly High Grown)

1200 ~ 1400m-HB (Hard Bean) / HG (High Grown)

Mid-altitude area:

600m-900m-PW (Prime Washed)

Low altitude areas:

Below 600m-GW (Good Washed)