Classification Standard of Coffee beans-Food Safety Standard
Classification and taste of coffee beans
Ye Jia Xuefei coffee beans
Origin: although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate, sweet and lovely. As the hometown of coffee, Ethiopia
Biya's thousands of years of planting history and processing tradition have created high-quality washed Arabica beans. Light baking has a unique sweet aroma 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 endless return.
Taste.
Hawaiian Kona coffee beans
Origin: Hawaii is perfect in appearance, full-bodied, full-bodied, well-balanced acidity and cinnamon. Perhaps the most beautiful coffee bean in the world. A department from Hawaii
Kona coffee beans have the most perfect appearance, and their fruit is extremely full and shiny. The coffee is full-bodied and fragrant with cinnamon flavor.
The acidity is also more balanced and moderate.
Brazilian coffee beans
Origin: Brazil is of good quality and is considered to be an indispensable bean in blending. 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, which is quite large but raw.
Poor production management and good or bad baking will be reflected in beans, which were once regarded as the best before Blue Mountain 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
NO.1~NO.8 is graded 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 belongs to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste. The bitterness and mellow of Java coffee, plus chocolate candy
