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.
