What is the change in flavor after blending?

Highlighting the good flavor and eliminating the bad things will also be the purpose of blending, want a more balanced cup of coffee, want a cup of acidity, strong mellow thickness and great plum fruit aroma and great fat? That matching must be a shortcut, for the business operation of such a high cost and difficult to find.

A good name will add a lot of points to the match, making it easier to create selling points such as the "black cat" match of "intellectuals" and the "curlers" of "Tree Pier City" are all successful examples.

How do you match it?

Blending coffee is not a random mix of coffee beans. Sometimes the blending of two kinds of boutique coffee will suppress each other's unique flavor; the blending is not just a combination of several boutique coffees together, it is like a painter adjusting and creating charming colors in the color palette. There is a misunderstanding, is to ask this secret recipe, in fact, there is no secret recipe. The secret of coffee blending is not the secret that Coca-Cola locks in the bank safe. Matching is based on the flavor to choose beans, Green buyer, Roaster, Blender work together to create a popular mix, none of them are indispensable.

First of all, raw bean buyers want to buy raw beans with the right price and flavor for the company, so they have been testing the cup to find those flavors, such as:

Sour

Mocha, Hawaii Kona, Kenya, Mexico, Guatemala, Costa Rica SHB, Gillimanjaro, Colombia, Delvado, Western Hemisphere washing high quality new beans and so on.

Bitter

Java, Mantenin, Bogota, Congo, Uganda, etc.

Gan

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

Alcohol

Colombia, Mocha, Blue Mountains, Guatemala, Costa Rica, etc.