The type of coffee blending introduces which kind of coffee is more suitable for blending.

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.

Neutral

Brazil, Cervado, low real estate Costa Rica, Venezuela, Honduras, Cuba and so on.

The above acid, bitter, glycol, alcohol and neutral are for reference only, because there are too many factors affecting flavor performance (variety, altitude, light, moisture, fertilizer, shade tree, etc.)