Description of characteristics and flavor of Latin American coffee beans grinding scale variety producing area

Description of characteristics and flavor of Latin American coffee beans grinding scale variety producing area

There are three main ways to treat Brazilian manor coffee beans:

1. Washing treatment

2. Drying / natural treatment

3. Natural fermentation of mucous membrane.

Typically, washed coffee beans have the brightest, clearest taste and the most unique acidity of all Brazilian coffee beans, while medium-and upper-quality dried Brazilian coffee beans have fuller consistency and higher complexity, but lower acidity. The flavor of Brazilian coffee made by natural fermentation of mucous membrane is between the first two: the flavor is clear and fruity, the balance is good, and the acidity is delicate and rich.

While the latter is much stronger than the strong, the environmental requirements are not high, low altitude, cold resistance can even prevent their own virus, but the taste is more astringent, the caffeine content is also relatively high, twice as much as the former.

At present, most commercial coffees (such as instant) use Robbite beans, which are roasted for about eight minutes because of their low cost. All Starbucks coffee beans use Arabica beans, but the rest is not clear.

Central and South America is the largest coffee producing area in the world, and there are countless boutique coffee here. Take Colombia, Guatemala or Brazil as an example, good coffee is enough to make people dazzling. What is the resource advantage that makes Central and South America so good?

In 1721, French naval officer Gabriel Mathieu de Clieu went through difficulties and obstacles to bring the first coffee sapling from Africa to the Latin American island of Martinique, which was the origin of coffee cultivation in Latin America. Because France was under the Bourbon dynasty, Arabica coffee grown in Latin America had another name, bourbon, which is now famous in the coffee industry. Bourbon is now an important branch of coffee in Arabica. The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee. A good processing process also makes its beans larger and more uniform than African coffee, with a lower defect rate.

In addition, there are a small number of Jamaican coffee beans grown at low elevations, which can be slightly identified by their names, such as Blue Mountain Valley Coffee, Jamaican Alpine Coffee and so on.

Haiti Haiti

The typical flavor of Haitian coffee beans treated with water is sweet, soft and medium consistency, but it is often slightly moldy or overfermented due to mistakes in the treatment and drying process.

Columbia Colombia

In the Colombian coffee bean grading system, Supremo is the highest marketing grade, while Excelso is the smaller, more common grade. These large Colombian coffee beans have a balanced, acidity, unique flavor and relatively full consistency, sometimes with a hint of red wine or an admirable fruit flavor.