Coffee varieties and varieties of coffee cultivation in various countries

Cuban Cristeer Mountain Coffee

Suitable for baking: moderate

Taste characteristics: the taste is stable. A balance of sour, bitter and sweet.

Coffee beans belong to medium to large grains. In particular, Mount Crisdale is Cuba's proudest high-quality large-scale coffee beans.

Mexican coffee

Suitable for baking: medium ~ depth

Taste characteristics: sweet and sour, strong flavor.

Especially the water-washed coffee beans produced in the highlands have excellent aroma and sour taste.

Guatemalan coffee

Suitable for baking: depth

Taste characteristics: bitter and fragrant, good taste.

The coffee produced in the highland is mellow and has a good sour taste, which is well received and is the best material for mixed coffee.

Jamaican Coffee

Suitable for baking: mild to moderate

Taste characteristics: there is a certain sour, bitter, sweet taste, the smell is also good.

Among them, the flavor, aroma, concentration and sour taste of "Blue Mountain" are all very average, which is known as the best coffee.

Honduran coffee

Suitable for baking: medium ~ depth

Taste characteristics: sour and slightly sweet.

Generally from medium to large, the taste is soft and unbiased.

Costa Rican coffee

Suitable for baking: moderate

Taste characteristics: moderate acidity and mellow taste.

Coffee beans belong to the large-grain type, especially those produced in the high areas along the Pacific coast.

Salvadoran coffee

Suitable for baking: medium ~ depth

Taste characteristics: mild and moderate sour, bitter and sweet taste

Produced in the highlands, for the size of the large coffee beans, fragrant and mild taste.

Colombian Coffee

Suitable for baking: medium ~ depth

Taste characteristics: sour, bitter, sweet and strong, the color is like a good wine.

Coffee beans have a unique thick flavor, whether used as pure coffee or mixed are very suitable.

Brazil Coffee

Suitable for baking: medium frying

Taste characteristics: mild, moderate bitterness, soft aroma.

In particular, coffee beans that meet the four conditions of Brazil, Santos, small proportion of defects, large beans and soft taste are the most well received.

Yemeni coffee

Suitable for baking: medium ~ depth

Taste characteristics: slightly sour and strong aftereffect, but also sweet.

Together with the coffee produced in Brazil and Colombia, it is the three swordsmen who have been chosen as blended coffee.

Indonesian coffee

Suitable for baking: depth

Taste characteristics: bitter and full-bodied, but also sweet.

The rich, mellow and honey-like taste from Toyo made it regarded as the best before the Blue Mountains appeared, and its unique flavor is still loved by many people today.

Kenyan coffee

Suitable for baking: depth

Taste characteristics: strong sour and fragrant, the favorite of the Germans.

In taste, "Kenya AA" is particularly well received.

Hawaiian Kona Coffee

Suitable for baking: medium ~ depth

Taste characteristics: smooth taste and moderate sour taste, add other spices to mix into a special taste.

The widely sought after "OldKona" is a kind of soft coffee that has been baptized over the years.

Ethiopian coffee

Suitable for baking: medium ~ depth

Flavor features: both fragrant and sour, washing coffee has a strong sour taste.

The beans are small and fragrant, and the special names of "Haramoca" and "Longgubeli" have a unique flavor, usually only called "mocha".

Kilimanjaro Coffee

Suitable for baking: medium ~ depth

Taste characteristics: moderate acidity, elegant and sweet flavor.

The coffee beans grown in Arabica, especially the AA grade (large-grain beans), are the best.

The taste of coffee

Sour representative: mocha, Hawaiian sour coffee, Mexico

High-grade new beans from Guatemala, Costa Rica, Kilimanjaro, Colombia, Zimbabwe, El Salvador and the Western Hemisphere are also sour.

Bitterness representatives: Java, Mantenin, Angola

All kinds of old beans from Bogota, Congo and Uganda are also bitter.

Sweet representatives: blue Mountain, Santos, Kenya

Colombian metenin, Venezuelan old beans, Kilimanjaro, Mocha, Guatemala, Mexico and Haiti are also sweet.

Neutral representative: Brazil, Honduras, Cuba

El Salvador, lowland Costa Rica and Venezuela are also neutral coffee.