Description of characteristics and flavor of Latin American coffee beans grinding scale method for regional treatment of varieties

Latin American Coffee Bean Characteristics Flavor Description Grind Scale Variety Area of Origin Treatment

Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2 -NO.8 according to the number of impurities, NO.13-NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Brazil Santos, which has been a necessity of blended coffee since ancient times and is familiar to the public. Recently, the evaluation of "Tolma Cup" is also very high.

● High quality beans: mulberry multi-modal NO.2, size NO.18

● Characteristics of taste: mild, sour and bitter, soft fragrance.

● Best cooking degree: moderate cooking

Colombia, once the second-largest coffee producer after Brazil but now third, overtaken by Vietnam, is the world's largest supplier of washed beans. Colombia has become synonymous with good coffee after years of image building. Although the flavor is balanced, the texture is thick, the acidity is bright, and the aroma is OK, but on closer inspection, most of the Colombia beans are mediocre and have little personality. When choosing Colombia beans, you can't just look at the grade mark, but pay attention to the production area, because Colombia is currently graded according to the size of beans, so the Supremo or Excelso on the coffee bag refers to the size of beans rather than the quality, but the size of beans actually has no inevitable relationship with the flavor of the entrance, but the altitude of the origin and the taste are closely related, so this grading system is often criticized by people. In fact, most of them,

South American countries have moved to elevation grading, but only Colombia maintains the traditional grading system, and many Colombia coffee-makers have recognized this and begun to demand a change in the grading system. Colombia's famous large producing areas include Medellin, Armenia and Manizales, so MAM is sometimes seen on the bag containing coffee, which means that the coffee beans may come from any of these three producing areas. Almost all of Colombia's finest coffee beans are grown on traditional small farms, which grow old coffee trees of the Typica species. The trees are good and the harvesting and handling procedures are careful, so the quality is extremely high, but the relative yield is also low.

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.