Practical information | explore the characteristics of 10 boutique coffee beans

Today, I would like to introduce to you the characteristics of several coffee beans, because there are so many varieties that it is difficult to introduce them one by one, so I only chose some of the more famous ones to talk about.

1. Manning

Features: produced in southern Sumatra, Indonesia, with relatively high alcohol thickness, obvious bitterness, low acidity and deep baking degree.

Grading: according to the quality of defective beans, from Grade1 (G1) to Grade6 (G6), the quality is divided into 7 grades, and G1 is the best. In particular, I would like to mention Gold Manning, different from the usual understanding, Huang Man is not a grading standard, but PWN selected full-grained, larger-sized beans, named Golden Manning, and registered trademark.

Golden Manning ▲

So strictly speaking, only beans produced by PWN can be called golden manning, and other beans of the same or better quality can not be called golden manning.

two。 Yejia Xuefei

Features: in the Sidamo region of Ethiopia, Yega Chuefei is usually described as "strong floral aroma, subtle sour fruit, soft bergamot and lemon flavor". There is indeed a hint of flower and fruit in the smell, but it is sour in the mouth. it may not be acceptable to those who are not used to it. However, if you like the sour taste, Yega Xuefei is a cost-effective choice, and the layering of this kind of coffee is still very good. In addition, the acidity can be reduced by increasing the water temperature and prolonging the steaming time.

Grading: Yega Xuefei's grading system is a bit confusing. According to the method of treatment, it was first divided into water washing: G1, G2 according to SCAA, sun: G1, G3, G4, G5 (without G2), the smaller the number, the higher the grade. But it seems that since a few years ago, Ethiopian officials have developed another set of grades, with all exported coffee beans anonymously concentrated on the Ethiopian Commodity Exchange (ECX).

High-quality beans were divided into An and B groups, and each group was subdivided into 1 and 2 grades. Group An is Yega Xuefei, which means that high-quality Yega Chuefei beans are grade A1. This anonymous approach makes it difficult for us to trace specific farms. At present, some domestic sellers are still using the old G1, G2 classification standards, and some are using the new A1, A2 system.

3. Blue Mountain

Features: I am afraid the most famous coffee in China is Blue Mountain Coffee, which has always appeared in front of everyone as "the most expensive and the best". Blue Mountain Coffee is produced in the Blue Mountains near Kingston, the capital of Jamaica. because of its small production and monopolized by Japan, the quantity of Blue Mountain coffee to other countries is very small, which keeps the price high.

In the early years, because of channel problems, there were few authentic blue mountain coffee in China, only "blue mountain flavor coffee". But now you can also buy authentic Blue Mountain in China, and there are three more common brands: M.B.C.F, Konastair and Valenford.

To say that the most important feature of Blue Mountain coffee is the balance of various flavors, but those who like it like it, while those who do not like it regard it as boring and think that the greatest feature of Blue Mountain is that it has no characteristics. My friend in Jamaica once brought me a bag of Blue Mountain, which tasted good after trying, but on the whole it was not commensurate with its price.

Classification: the classification of Blue Mountains, from high to low, is divided into Blue Mountains No.1, No.2, No.3 and Blue Mountains mixed. And the special blue mountain round bean (PB). Here to explain round beans, there are usually two seeds in a coffee fruit, that is, our common coffee beans are flat on one side, and round beans mean that there is only one seed in the coffee fruit and the whole is oval.

Round beans account for a small proportion of the fruit of coffee trees. As for the quality of round beans, there are different opinions, some people think that round beans are mutated, so they are not as good as normal beans; others think that one round bean absorbs the nutrition of two normal beans, so it is better. Generally speaking, round beans are not singled out, but blue mountain coffee and Kenyan coffee will pick out round beans, which seems to be more popular in the Japanese market.

In addition to Blue Mountain Coffee, coffee grades in other Jamaican producing areas are also classified from high to low: Alpine Coffee, Jamaican quality and Jamaica selection.

4. Hawaii KONA

Features: there is a saying that Blue Mountain is the king of coffee and KONA is after coffee. But relative to Blue Mountain, KONA is obviously not well-known in China, and there is no unified translation of the name, and there have been fraud scandals in the past, and it is not easy to buy in China.

Due to the island topography and volcanic soil, Hawaiian coffee has a very special taste, not too strong, not too sour and mellow, with pleasant wine aromas and acidity.

Classification: KONA coffee is divided into four grades, which are the most advanced Extra Fancy, Fancy, Prime and Gr. No.1 et al. However, due to low production and high production costs, with the increasing demand for boutique coffee in recent years, the price of Kona on the market is catching up with the Blue Mountains of Jamaica, and it is becoming more and more difficult to buy good Kona beans. " I will give it a try if I have a chance to go to Hawaii.

5. Rose summer

Features: rose summer is a new variety that has become popular in recent years, and it has been planted in many parts of the world. It is of higher quality in Latin American countries such as Panama, Guatemala and Colombia, and now it has a reputation and price to catch up with Blue Mountain and KONA. The flavor is mainly fruity and an aroma similar to oolong tea, so some people say that there is a feeling of drinking herbal tea when drinking rose summer.

6. Brazil

Features: when it comes to coffee, we have to mention Brazil, because Brazil is the largest coffee producer in the world, with the largest total output in the world. It produces coffee taste mild, slightly sour, slightly bitter, no major defects, no outstanding advantages, relatively moderate, so there is not much boutique coffee, mainly used as matching beans.

7. Colombia

Features: Brazil, which is the first producer, is mentioned above, and Colombian coffee, which ranks second in output, should also be mentioned. Although its output is lower than that of Brazil, the overall quality of coffee beans is higher. The greatest feeling of Colombian coffee should be smooth, this kind of coffee is medium mellow, low acidity, sweet taste, with some nutty flavor, suitable for medium or deep roasting, drink alone, mix well.

8. Kenya AA

Features: the palate also has obvious fruit aromas and acidity, but its sour taste is not easy to describe compared with the bright acidity of Yega Chuefei, or can it be said to be more rugged?

Grading:

Kenya AA is also a kind of coffee often mentioned in China, but in fact, AA is a grade of Kenyan coffee, with AA++ and AA+ above it, AB below, and PB round beans. However, at present, Kenyan coffee is collectively referred to as Kenya AA in China.

9. Antigua, Guatemala

Features:

Antigua coffee is produced in Antigua, because it is grown on the hillside of the hinterland of the volcano, the beans will contain nitrogen, and there will be charcoal burning or smoky taste after baking, but the expression of this flavor has a lot to do with the depth of baking. like medium baking, it's hard to show.

10. Costa Rica

Features:

Costa Rica is also a famous coffee producing area, the most famous of which is Tarasu. Because of the strict control of the local government, the quality of raw beans is good and there are few defective beans. In taste, because it is also planted at high altitude, it also has a strong sour taste, and coffee trees grow slowly because of the lower temperature in the mountain area, with a more complex but not monotonous taste.