Is imported coffee good coffee?

Generally speaking, yes, but it should be divided into two parts:

a. At present, imported raw beans are better than domestic AB beans or grade A, because the cultivation of coffee trees and the management of coffee plantations need experience, which can not be improved in more than ten or two decades, so at present, the quality of coffee beans in Yunnan and Guangxi can not compete with imported ones. Generally speaking, the aroma is insufficient and the aftertaste is poor. It has a heavy green and astringent taste, which is mainly heavy baking. Adding mixed coffee can increase the taste and bitterness, but too much coffee produces astringency when it is cold. However, in recent years, good coffee beans have also been produced, but just as good domestic products are sold abroad first, coffee makers will exchange good coffee beans with famous coffee companies after collecting their own coffee beans, in order to highlight their own quality and enhance their reputation. therefore, it has sometimes led to the situation that the West has been living abroad.

b. For ripe beans, it is not absolute, because the most important premise is "freshness". The coffee beans used for a good cup of coffee had better be drunk in the middle of 1-2 weeks of frying, otherwise the moisture and taste will disappear. Although unidirectional exhaust is used, it is time to grow beans during the week after stir-frying. The taste and chemical changes of the coffee will be fully cooked during this period of time, so that you can taste a good cup of coffee. But the longer the coffee is kept, the more aroma is lost, the worse the flavor integrity is, and even more undrinkable if there is an oily taste at last. So if the imported coffee beans are fresh, then there is no problem, if it has been 1-2 months, then it may not be better, so it is recommended to use imported coffee beans, directly baked in the domestic beans is better, but also to see if they have their own baking factory manufacturers. However, there are still more good baking products abroad, because coffee beans need to be able to taste and master the best baking curve in order to release the flavor.