Taste of six kinds of coffee beans made by French pressure pot

Since Blue Mountain and Hawaiian Kona beans are hardly available on the market, we tried the following six kinds of coffee beans: Colombia, Brazil, Costa Rica, Mantenin, carbon Sauce and Java.

The press I use is HARIO CPS-2TB per cup of 12oz-15g powder.

Columbia [moderate baking]-fresh flavor, heavy acidity, low bitterness

Brazil [medium baking]-it all tastes average

Costa Rica [medium and heavy baking]-strong taste, high acidity, moderate bitterness

Mantenin [medium to heavy baking]-bitter taste, heavy aroma, moderate acidity

Charcoal [heavy baking]-it's bitter, slightly scorched, but not sour.

Java [heavy baking]-to highlight, this bean is often seen saying that the bitterest is carbon burning, which is very bitter compared to Java, which gives me a silent bitterness after Java, but you can clearly feel that there are other flavors in Java, which is a bitter taste without impurities, extremely bitter and sour [it is no exaggeration to say that after the first taste of this bean. The bitter taste makes me have an aftertaste of drinking this kind of bean + sugar after 2 days.

The six beans that best suit my taste are Colombian bean acid with a slightly bitter taste, and Brazilian beans taste less sour than Colombian beans, while Costa Rican beans are more sour.