Common coffee bean blending schemes coffee bean flavor characteristics how to match coffee beans

Sour

Mocha, Kona, Hawaii, Mexico, Guatemala, Costa Rica SHB, Gillimanjaro, Colombia, Delvado, Western Hemisphere washing quality new beans

Bitter

Java, Mantenin, Bogota, Congo, Uganda

Gan

Colombia (Metenin), Venezuela (aged coffee), Blue Mountains, Gillimanjaro, Mocha, Guatemala, Mexico, Kenya, Santos, Brazil, Haiti

Alcohol

Colombia (Maitenin), Mocha, Blue Mountains, Guatemala, Costa Rica

Neutral

Brazil, Cervado, low real estate Costa Rica, Venezuela, Honduras, Cuba

Since it is a combination of coffee beans, it naturally refers to the blending of more than two kinds of raw beans, but a special example is that it can also match the same kind of coffee beans with different roasting degrees, or even new crop and aged coffee or old crop of the same kind of coffee beans, so the type referred to in the blending is no longer a coffee variety in a narrow sense, but extends to the flavor of coffee in a broad sense. Generally use 2 to 6 kinds of coffee beans when blending, too many kinds will not be able to show the unique flavor of coffee.

Coffee bean blending programs generally do not adopt the 1:1 blending ratio, because this may suppress each other's unique flavor, so there must be a distinction between primary and secondary in order to produce a better taste than a single coffee. If you want the coffee made of coffee beans to taste complex and changeable, you can reduce the proportion of original beans, and vice versa.