Coffee Encyclopedia Coffee beans production maps of different countries in the world differences in taste characteristics of coffee beans

First, classify according to the original species

Arabica species: Arabica

Country of origin: Ethiopia

Output: more than 70% of the world's total output

Planting altitude: 500,000m

Bean shape: long and slender, with zigzag grooves

Taste: moderate taste, good smell, weak resistance to diseases and insect pests

Caffeine: lower caffeine content: between 1.1% and 1.7%

Robusta species: Robusta

Country of origin: Congo

Output: about 25% of the world's total output

Planting altitude: below 500m

Bean shape: the bean shape is round and the groove is straight

Taste: low aroma, strong bitterness, mostly used in instant coffee

Caffeine: high caffeine content

Libby card species: Liberica

Origin: Liberia

Features: large bean shape, strong bitter taste, small quantity and only traded in China.

Latin America

Brazil: Santos (Santos), Bahia (Bahia), Cerrado (Hirado), Mogiana (Mojiana)

Mexico: Coatepec, Huatusco, Orizaba, Maragogype, Tapanchula, Huixtla, Pluma Coixtepec, Liquidambar MS

Panama: Boquet, Bolkambaru Coffee (Cafe Volcan Baru)

Peru: Chaximayo (Chanchmayo), Cusco (Cuzco), Norte (Norte), Puno (Puno)

Dominican Republic: Baraona (Barahona)

El Salvador, Pipil, Pacamara

Puerto Rico: Yauco Selecto, Greater La Reis Yuco (Grand Lares Yauco)

Colombia: Armenia Supremo, Narino, Medellin

Ethiopia: Harrar, Djimmah, Sidamo, Lekempti

Guatemala: Antigua (Antigua), Vivette Nanguo (Huehuetenango)

Costa Rica: multi-Tower (Dota), Indy (Indio), Tarazhu (Tarrazu), Sanhe District (Tres Rios)

Cuba: Turquino

Jamaica: blue Mountains (Blue Mountain)

Ecuador: Galapagos (Gala á pagos), Gigante

Venezuela: Montebello (Montebello), Miramar (Miramar), Granija (Graneza), Ala Granija (Alaganeza)

Nicaragua: West Notega (Jinotega), New Segovia (Nuevo Segovia)

Africa

Democratic Republic of the Congo: Kivu, Ituri

Rwanda: no machine (Kivu)

Kenya: Kenya AA

Uganda: Elgon, Bugisu, Ruwensori

Zambia: Kasama (Kassama), Nakonde (Naconde), Isoka (Isoka)

Tanzania: Kilimanjaro (Kilimanjaro)

Cameroon: Bamileke and Bamoun

Burundi: Ngozi (Ngozi)

Angola: Ambriz, Amborm, Novo Redondo

Zimbabwe: Chipinge

Mozambique: Manyika (Manica)

Middle East and South Asia

Yemen: Mokasanani (Mocha Sanani), Matali (Mattari)

India: Malabar, Karnataka, Tellichery

Vietnam: weasel coffee (Weasel Coffee)

Indonesia: Java (Java), Mantenin (Mandheling), Ankora (Ankola), civet coffee (Kopi Luwah)

East Asia and Pacific Islands

Chinese mainland: Yunnan Coffee, Hainan Coffee

Taiwan: Gukeng Coffee, Dongshan Coffee, Dawushan Coffee, Zhushan Coffee

Hawaii: Kona

East Timor: Maubbessee

Main famous coffee beans and their characteristics

Blue Mountain Coffee

Sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for moderate roasting.

Manning Coffee

The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

Brazil Coffee

Acidity and bitterness can be blended by baking. Moderate roasting has a soft flavor and moderate taste, while deep baking has a strong bitter taste, which is suitable for mixing coffee.

Mandeling and Brazilian Coffee

Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.

Mocha Coffee

This has a unique aroma, moderate baking has a soft sour taste, deep baking gives out a strong aroma, occasionally used as a mixed drink.

Colombian Coffee

With a unique sour and mellow taste, medium baking taste refreshing, deep baking mature, there is a faint unique flavor between the two.

Salvadoran coffee

With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

Hawaiian coffee

With a strong sour taste and unique aroma, moderately baked beans with a strong sour taste, deep-baked flavor please climb another high-rise building.

Guatemala Coffee

With excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.

Kilimazaro, Mt.

Sour, sweet, pure and fragrant all belong to the top grade, medium roasting will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending coffee.