Knowledge of boutique coffee beans is classified according to taste.

The so-called taste characteristics refers to the personality of all kinds of coffee beans in the style of the coffee beans after being roasted most appropriately.

Taste Classification Table of Coffee beans

Characteristic coffee bean species

Sour mocha, Hawaiian sour coffee, Mexico, Guatemala, Costa rica highlands,

Gillimanjaro, Colombia, Zimbabwe, El Salvador, Western Hemisphere washable high-grade new beans.

Various bitter old beans from Java, Mantel, Bogota, Angola, Congo and Uganda

Sweet Colombian Meteau, Venezuelan old beans, Blue Mountains, Gillimanjaro,

Mocha, Guatemala, Mexico, Kenya, Santos, Haiti

Neutral Brazil, El Salvador, lowland Costa Rica, Venezuela, Honduras, Cuba

Mellow Colombian Metropole, Mocha, Blue Mountains, Guatemala, Costa Rica

For sour coffee beans, especially high-quality new beans, the baking degree is the best, while the bitterness system is lighter, and then the sweet details are mostly selected beans with high water production, and baking often constitutes the key to whether it can be integrated into the soft bitterness. Neutral flavor, even if not highland coffee beans, but also need to have a stable quality of stable treatment. Coffee beans that perform fragrant and mellow effects play an important role in giving mixed differentiation.