Differences of flavor and taste characteristics of coffee bean varieties in different producing areas

Published: Sep 09, 2026 Author: World Gafei Last Updated: Sep/09/2026 152 views

Coffee bean subspecies Yega snow non-coffee producing area: although the Ethiopian yirgacheffe coffee is petite, it is gentle, delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has a unique sweet aroma of lemon, flowers and honey.

Coffee bean subspecies

Yerga Shefi Coffee Bean

Origin: Ethiopia

Yirgacheffe coffee, though small, is gentle and sweet. As the hometown of coffee, Ethiopia's millennia of planting history and processing tradition have created high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk or sugar added, let the rich texture and unique soft floral brush your taste buds, leaving an endless aftertaste.

Hawaiian Kona Coffee Bean

Origin: Hawaii

Perfect shape, full luster, rich, balanced acidity, cinnamon aroma. Probably the most beautiful coffee bean in the world.

Kona coffee beans from Hawaii have the most perfect appearance, with unusually full fruits and bright sheen. The coffee has a rich aroma with cinnamon spice notes and a balanced acidity.

Brazilian coffee beans

Origin: Brazil

Excellent quality, considered indispensable for mixing beans, quality points NO.1, NO.2, Screen18~19 most popular, the most widely used.

Characteristics: Fragrance--medium, sweet--strong, acid--medium, alcohol--medium, bitter--weak.

Mantenin coffee beans

Origin: Sumatra, Indonesia, Mantenin (unique flavor): Mantenin produced on Sumatra is a rare Arakapi bell, the grain is quite large, but the production management is not ideal and the baking quality will reflect on the beans, which was regarded as the best before the Blue Mountain appeared.

Characteristics: Fragrance--strong, sweet--medium, acid--weak, alcohol--medium, bitter--strong

Mocha coffee beans

Origin: Ethiopia-Mocha (special flavor): small particles, dry, green, with a special flavor and sour.

Characteristics: Fragrance--strong, sweet--medium, acid--medium, alcohol--strong, bitter--soft

Blue Mountain Coffee Bean

Origin: Blue Mountains, Jamaica.

This kind of coffee has all the characteristics of good coffee, not only the taste is rich and mellow, but also because the sweet, sour and bitter flavors of coffee are perfectly matched, so there is no bitterness at all, only moderate and perfect sourness.

Kenya coffee beans

Origin: Kenya. Kenya AA, round beans, thick flesh, good heat transmission, high delicacy, French baking, thick sweet taste, with mellow, better swelling, aroma and sweetness are top grade.

Its main characteristic is the distinct fruit fragrance, the common fruit fragrance is citrus. Kenya coffee has a multi-layered taste and juice acidity, perfect grapefruit and wine flavors, moderate body, and is a favorite of many coffee industry insiders.

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