Ranking of coffee beans in six world-famous producing areas which brand of black coffee beans is better?

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With the development of boutique coffee market, there are more and more varieties of boutique coffee, and the high-quality boutique coffee beans in the market are dazzling. There are more than 50 varieties of coffee beans sold on the shelves in Qianjie Coffee, as well as a variety of other coffee beans that are not on the shelves. Qianjie buys raw beans from raw bean merchants and comes back to their own fresh roasting, and then through a series of quality control and evaluation, such as cup testing, brewing, and so on, it is most basic to achieve the basic flavor of this bean-producing area, and only coffee beans without unpleasant taste will be sold to the outside world. No matter whether the coffee beans are finally on the shelves or not, Qianjie will publish a series of articles on the Internet about the origin, treatment, variety, baking suggestions, cup test reports, and so on, for every coffee lover to view.

How to choose coffee beans that suit your taste?

Many buddies who are just getting started with coffee beans are entangled in choosing beans and want to drink any kind of beans. Qianjie therefore sorted out a simple induction, you can refer to the induction to choose your favorite beans.

Flavor characteristics of producing area:

Ethiopia, Kenya: bright acidity of citrus and lemon.

Guatemala: nuts, soft acidity.

Panama: rich floral fragrance and soft acidity.

Columbia: nuts, cocoa, soft acidity.

Costa Rica: nuts, soft acidity, obvious sweetness.

Brazil: nutty, cocoa, creamy taste.

Honduras: mellow taste, taste is not astringent or sour, mellow and high aroma.

Indonesia: spices, herbs, high mellow.

Yunnan: herbaceous, soft and sour, taste neither sour nor astringent, medium mellow.

The Blue Mountains of Jamaica: there is a good balance of ups and downs.

Kona, Hawaii: soft fruit acid, high alcohol thickness.

Coffee bean treatment methods are increasingly innovative, and there are many kinds of special coffee bean treatment methods in the industry, such as anaerobic fermentation, enzyme washing and so on. But in the coffee bean treatment, there are three most conventional treatments: washing treatment, sun treatment, honey treatment. Then let's take a look at the flavor characteristics of these three traditional treatments:

Water washing method: Qianjie coffee thinks that the coffee with water washing method has obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans. Water washing treatment is commonly used in African coffee producing areas, which can make coffee beans in African coffee producing areas better reflect the bright acidity of citrus.

Sun treatment: Qianjie coffee thinks that the sun drying method is to let the coffee fruit dry naturally, and the coffee beans can ripen naturally inside the fruit without being disturbed by the external environment, so the coffee beans treated by the sun method will enlarge their own flavor, mellow, strong flavor, and will give off a sweet taste.

Honey treatment method: Qianjie coffee believes that the flavor of honey-treated coffee beans is better, sour taste and sweet taste are balanced, and because of the same sun exposure, the aroma of coffee beans themselves will be magnified and mellow.

Flavor performance of coffee beans with different roasting degrees:

Shallow baking: rich fruit tone, with sweet and sour aroma of flowers and fruits, taste clean and refreshing, will not have a sticky feeling.

Medium baking: nutty, mainly aromas of caramel, cocoa and malt, smooth on the palate and slightly sticky.

Deep baking: with a little bitterness of chocolate, low acidity, strong caramel, spicy, wood, charcoal, smooth, mellow, non-astringent taste.

Fruit acid, water washing treatment representative: Qianjie Coffee Ethiopian Guotingding Cooperative

Producing area: Yega Xuefei, Ethiopia

Altitude: 2000-2100m

Treatment method: washing treatment method

Variety: original species

Brewing flavor: there are citrus and black tea in the entrance, cream, caramel and almond aftertaste with a clean and sweet taste with the change of temperature.

Flower fragrance, sun treatment representative: Qianjie coffee Panamanian flower butterfly

Producing area: Pokuit, Panama

Altitude: 1650

Variety: rose summer, Kaddura Kaduai

Treatment: insolation

Brewing flavor: floral aroma, black tea, berries, citrus, slightly nutty finish, smooth taste, low bitterness, moderate acidity, middle finish, etc.

Full-bodied, full-bodied, non-acid representative: Qianjie Coffee Gold Manning

Producing area: Mount Acigayo, North Sumatra, Indonesia

Altitude: 100-1600

Variety: ateng

Treatment method: wet planing method

Cooking flavor: baked toast, pine, caramel, cocoa, herbs, changing layers, clean and balanced, long-lasting sweetness in the finish.

Nutty cocoa aroma, no acidity represents: Qianjie Coffee Brazilian Queen Manor

Producing area: Sao Paulo, Brazil

Manor: Queen's Manor

Altitude: 1400-1950

Variety: yellow bourbon

Treatment: half-sun in Brazil

Brewing flavor: Sugar cane juice's sweet, black tea, beautiful and smooth fruit sweetness, obvious nutty flavor, balanced supple acidity, weak and clean bitterness.

Tomato juice, bright sour representative: Qianjie coffee, Asalia, Kenya

Producing area: Sika Thika, Kenya

Processing plant: Asali honey processing plant

Altitude: 1550mi 1750m

Rating: AA TOP

Variety: sl28,sl34

Treatment: 72-hour washing in Kenya

Cooking flavor: sour notes of virgin fruit, lemon, grapefruit and berries, cream and chocolate in the middle, obvious sweetness of caramel and mellow taste.

Obvious sweetness, obvious sense of fermentation: Costa Rican Milasu rose summer mix

Producing area: Tarazhu, Costa Rica

Manor: Milasu Manor

Altitude: 1700m

Treatment: raisin rice way out

Varieties: Rosa, ET47, SL28, MACIO

Cooking flavor: the fragrance of jasmine, soft acidity, the aftertaste of almonds, obvious sweetness.

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