The proportion of individual coffee and water, the characteristics of flavor and taste, the origin of varieties

The proportion of individual coffee and water, the characteristics of flavor and taste, the origin of varieties

Democratic Republic of the Congo: Kivu, Ituri

Rwanda: no machine (Kivu)

Kenya: AA, Kenya, Kenya AA Oreti Estate, Kenya,

Uganda: Elgon, Bugisu, Ruwensori

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro)

Cameroon: Bamileke and Bamoun

Burundi: Ngozi (Ngozi)

Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge

Mozambique: Manyika (Manica)

Ethiopia: Yirgacheffe, Harrar, Djimmah, Sidamo, Lekempti

(1) Blue Mountain Coffee: from Jamaica. Pure Jamaican Blue Mountain Coffee perfectly combines the unique sour, bitter, sweet and mellow flavors of coffee. The aroma is very rich, mellow and smooth, with long-lasting fruit flavor, forming a strong and attractive elegance, which is unmatched by other coffee. It can be said to be the best coffee.

(2) Manning Coffee: produced in Indonesia's Sumatra Islands, full of grains, with a very strong flavor, spicy bitterness, people who especially like it will indulge in its bitterness. At the same time, it also has the taste of syrup and chocolate, while the sour taste is not prominent, but it has a strong mellowness, which is a favorite variety in Germany, and coffee lovers mostly drink it on their own. It is also an indispensable variety of mixed coffee. (3) mocha coffee is produced in Ethiopia with small and fragrant beans, strong sour and mellow taste, slightly alcoholic flavor, spicy stimulation, moderate sweetness and special flavor. It is a famous high-quality coffee, usually drunk on a single product. (4) Brazilian coffee: there are many kinds of coffee, most of them have moderate acidity, their sweet, bitter and mellow tastes are neutral, the concentration is moderate, and the taste is smooth and special. it is also known as the firmness of coffee. It's also a very good blend bean.