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Starbucks
Normal coffee
01
Breakfast Blend Breakfast Integration
Coffee producing areas: Latin America
Processing method: washing method
Matching: matching before baking
Baking degree: moderate
Acidity: high
Alcohol: light
Flavor: lively acidity, the shallowest in medium baking, with a lemon finish.
Suggested match: blueberry cheese mixed with nuts, citrus / lemon
Similar to coffee: light willow synthesis
Other: ① was first launched in 1998 to satisfy customers in the eastern United States who like a mild taste.
② before breakfast synthesis, the shallowest baking is the first choice.
02
Colombia Colombia
Coffee producing areas: Latin America
Processing method: washing method
Matching: single producing area
Baking degree: moderate
Acidity: medium
Alcohol: medium
Flavor: the palate is well balanced, with subtle nutty and fresh herbal flavors.
Recommended pairing: French flavor, milk chocolate, nuts.
Similar to coffee: first choice
Other: Narino
03
Pike Place Roast Parker Market Bakery
Coffee producing areas: Latin America
Processing method: washing method
Matching: matching before baking
Baking degree: moderate
Acidity: medium
Alcohol: medium
Flavor: round on the palate, with aromas of cocoa and roasted nuts, well balanced and smooth.
Suggested match: mixed nut chocolate muffin
Similar to coffee: first choice
Others: launched in 2008 and sold in every region of the world.
04
Kenya Kenya
Coffee producing areas: Africa
Processing method: washing method
Matching: single producing area
Baking degree: moderate
Acidity: high
Mellow degree: heavy
Flavor: unique flavors of grapefruit and blackcurrant (blackcurrant) rarely seen in any other region.
Recommended pairing: grapefruit, berries.
Similar to coffee: Ethiopia, Kati Kati.
Other: it has been on sale since 1971 and is our first choice of iced coffee.
05
Guatemala Antigua Antigua, Guatemala
Coffee producing areas: Latin America
Processing method: washing method
Matching: none
Baking degree: moderate
Acidity: moderate
Alcohol: moderate
Flavor: elegant and delicate flavor, cocoa, soft spice, with a hint of lemon.
Suggested match: French chocolate cake, apples sprinkled with cinnamon powder.
Similar to coffee: first choice, Casicero.
Other: coffee raw bean quality team (GCQ) favorite bean (listed in 1973).
06
Ethiopia Essex
Coffee producing area: Ethiopia
Processing method: washing method
Matching: single producing area
Baking degree: moderate
Acidity: high
Alcohol: moderate
Flavor: soft dark chocolate, sweet orange flavor, finish with some spicy green pepper.
Suggested match: classic Black Forest Cake, French chocolate.
Similar to coffee: Kenya
Others: listed on October 1, 2013.
07
Coffee of choice for House Bend
Coffee producing areas: Latin America
Processing method: washing method
Matching: matching before baking
Baking degree: moderate
Acidity: moderate
Alcohol: moderate
Flavor: aroma, mellow and flavor, balanced with baked nuts and cocoa.
Recommended pairing: nuts / chocolate brownies (big walnuts! ), apple / blueberry, blueberry cheese.
Similar to coffee: Guatemala, Colombia, Parker market.
Others: since 1971.
08
Fengwu Xiangyun
This unusual blend is Starbucks' first blend of beans from Baoshan, Yunnan, China, and other coffees from Asia and the Pacific.
Coffee producing areas: Asia / Pacific
Processing method: water washing / semi-washing
Acidity: low
Alcohol: medium
Flavor: mild and refreshing acidity, medium mellow, well-balanced flavor with aromas of herbs and cocoa.
Recommended pairing: cream cheese, toffee, maple syrup and nuts.
09
Sumatra
With a strong earthy aroma, the flavor is extremely concentrated; full-bodied and full-bodied, Sumatran coffee is one of our best-selling individual coffees.
Coffee producing areas: Asia / Pacific
Processing method: semi-washing method
Acidity: low
Mellow degree: heavy
Flavor: herbal flavor, earthy aroma.
Recommended pairing: cinnamon, oatmeal, maple syrup, butter, toffee.
ten
Concentrated baking
It is a coffee familiar to all star fans, because all Starbucks Italian coffee drinks (such as latte, mocha, cappuccino, American, caramel macchiato, etc.) are made from this coffee!
Coffee producing areas: multiple regions
Processing method: washing method and semi-washing method.
Acidity: moderate
Mellow degree: heavy
Flavor: caramel flavor
Recommended match: caramel, chocolate, spices, nuts.
eleven
Komodo Dragon Blend Xianglong Synthesis
Coffee producing areas: Asia / Pacific
Processing method: water washing / semi-washing
Matching: matching before baking
Baking degree: depth
Acidity: low
Alcohol: high
Flavor: earthy flavor with layers of herbs and spicy aftertaste.
Suggested match: cinnamon roll, maple syrup, cheese, cheesecake.
Similar to coffee: Sumatra
Others: it was published in 1997, and it was launched again in 2000 to celebrate the year of the Dragon.
twelve
Florna.
This is a blend of Latin American coffee and Asia / Pacific coffee, full-bodied with the sweetness of Italian roasted coffee.
Coffee producing areas: multiple regions
Processing method: water washing / semi-washing
Acidity: moderate
Mellow degree: heavy
Flavor: baked sweetness
Recommended pairing: milk and dark chocolate, caramel.
thirteen
Ltalian Roast Italian baking
Coffee producing areas: Latin America
Processing method: water washing / semi-washing
Matching: matching before baking
Baking degree: depth
Acidity: low
Alcohol: medium
Flavor: strong and rich taste, deep flavor, with the sweetness of white sugar coking.
Recommended match: dark chocolate, caramel.
Similar to coffee: concentrated roasting
Other: ① launched in 1971
② Star Frappuccino Baking liquid is this kind of coffee.
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