Classification and taste of coffee beans

Ye Jia Xuefei coffee beans

Origin: Ethiopia

Although Yirgacheffe coffee is petite, it is gentle and delicate, sweet and lovely. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Hawaiian Kona coffee beans

Origin: Hawaii

Perfect shape, full-bodied, full-bodied, well-balanced acidity, cinnamon. Perhaps the most beautiful coffee bean in the world.

Kona coffee beans from Hawaii have the perfect appearance, and their fruit is extremely full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced.

Brazilian coffee beans

Origin: Brazil

It is of good quality and is considered to be an indispensable bean in mixing. NO.1,NO.2,Screen18~19 is the most popular and widely used type of quality. Characteristics: incense-medium, sweet-strong, acid-medium, alcohol-medium, bitter-weak.

Mantenin coffee beans

Origin: Sumatra, Indonesia, Mantenin (unique flavor): Mantenin from Sumatra is one of the few Arakabi species with large particles, but poor production management and baking will reflect the beans. It was regarded as the best before the Blue Mountains appeared. Characteristics: fragrant-strong, sweet-medium, acid-weak, alcohol-medium, bitter-strong

Mocha coffee beans

Ethiopia-Mocha (special flavor): for the origin of coffee, small particles, dry, turquoise, with a special aroma and sour taste. Ethiopia grades NO.1~NO.8 according to the blending rate of defective beans. Characteristics: fragrance-strong, sweet-medium, acid-medium, alcohol-strong, bitter-soft

Java coffee beans

Origin: Java, Indonesia