Introduction to the characteristics of five types of coffee: Costa Rican coffee, Angolan coffee, Esopia coffee teeth.

Costa Rica

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. The famous coffee is produced in the Central Plateau (CentralPlateau), where the soil consists of successive layers of volcanic ash and dust. The first-class fragrance is strong and sour, and it is highly valued.

Top quality beans: Costa Rica Clara Mountain

Taste characteristics: moderate acidity and mellow taste.

The best frying degree: moderate

Angola

This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabica coffee and is of high quality.

Characteristics of the taste: both fragrant and sour.

The best frying degree: medium ~ depth

Ethiopia

It is the hometown of Arabica coffee. It grows at high latitudes and needs a lot of manual care. There is the famous Esopiamoka, which is sour, fragrant and rich in yield, similar to wine.

Jamaica

Jamaica's national treasure, Blue Mountain Coffee, is perfect in all respects, just like wine, many wineries are now bought by the Japanese. The Japanese have bought most of the Jamaican coffee in recent years, so it is difficult to buy it on the market.

Superior quality beans: blue Mountain / High Mountain

Taste characteristics: have the same sour, bitter, sweet taste, good flavor.

The best frying degree: mild to moderate

Kenya

Kenya grows high-quality Arabica coffee beans, which almost absorb the essence of coffee cherries, with a slightly sour, thick aroma, is very popular among Europeans, especially in Britain, Kenya coffee surpasses Costa Rican coffee and becomes one of the most popular coffee.

Top quality beans: Kenya AA (double A)

Taste characteristics: strong sour and fragrant, the favorite of the Germans.

The best frying degree: depth