Coffee Knowledge: The 10 Most Popular American Coffee Bean Flavors in the World

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There are so many varieties of coffee beans imported from all over the world that it is hard to choose. Here we will introduce the main producing areas and characteristics of coffee beans as a reference for purchasing coffee.

Central and South America

Taste characteristics: balanced, moderately sour and mellow

Central and South America is the world's largest coffee producing region, and there are countless specialty coffees here. Take Colombia, Guatemala or Brazil as an example, the good coffee is enough to dazzle. What are the resource advantages that make Central and South America so good?

In 1721, French naval officer Gabriel Mathieu de Clieu brought the first coffee seedling from Africa to Martinique in Latin America after going through many hardships and difficulties. This was the origin of coffee cultivation in Latin America. Because France was under the rule of the Bourbon dynasty at that time, the Arabica coffee grown in Latin America had another name that is still famous in the coffee industry today: "Bourbon". Today, Bourbon is an important branch of Arabica coffee.

The overall flavor of Latin American coffee is known for its balance, and all the flavors in coffee can be found in Latin American coffee. The widespread use of wet processing of green beans is also one of the characteristics of Latin American coffee. The good processing process also makes its beans larger and more uniform than African coffee, with a lower defect rate.

■Brazil (South America)

As the largest coffee producer, coffee of various grades and types accounts for one-third of the world's consumption and has a place in the global coffee trading market. Although the natural disasters faced by Brazil are several times higher than other regions, its cultivable area is sufficient to make up for it.

There are many types of coffee here, but the industrial policy is to produce large quantities and at low prices, so there are not many premium coffees, but they are a good choice for mixing with other coffees.

The most famous of these is Sandos coffee, which has a mellow and neutral taste. It can be brewed directly or mixed with other types of coffee beans into a blended coffee, which is also a good choice.

Other types of Brazilian coffee, such as Rio and Parana, do not require much care and can be produced in large quantities. Although the taste is relatively rough, it is still a good and cheap coffee. Since it is distributed all over the country, the quality varies, and it has its own standards (NO.2-NO.8 according to the amount of impurities, NO.13-NO.19 according to the size of the beans, and six grades according to the taste). Almost all Arabica varieties have good quality and stable prices. The most famous one is "Brazil Santos", which has been a must-have for blended coffee since ancient times and is familiar to the public. Recently, "Tolma Cup" has also been highly praised.

● Top quality beans: Sando type No.2, size No.18

● Taste characteristics: mild, moderately sour and bitter, with a soft aroma.

● Optimal cooking degree: medium cooking

■Colombia(South America)

This is the second largest coffee producing country after Brazil in terms of production, and is also the leader of the Columbia-Melder Group (Colombia, Tanzania, Kenya) (Note: Columbia-Melder Group is one of the other classifications of origins by the New York Stock Exchange, in addition to Asa-Melder, Anversity Arabica, and Robusta). The more famous origins include "Medellin", "Manizales", "Bogota", and "Armenia", all of which grow Arnica beans, which have a very strong flavor, and are of stable quality and price. The roasted coffee beans appear larger and more beautiful.

It can produce products ranging from low-grade to high-grade, some of which are rare good products in the world, with a mellow taste that is hard to put down.

● High-quality beans: Columbia, Spreemo, Ekiselon (other than Spreemo, with larger grains)

● Taste characteristics: strong and rich sour, bitter and sweet taste, and the color is like brewed wine.

● Best cooking degree: Medium – Deep

■ Mexico (Central America)

This major coffee producer in Central America has coffee with a comfortable taste and charming aroma. The top Mexican coffees include Coatepec, Huatusco, and Orizaba, among which Coatepec is considered one of the best coffees in the world.

The coffee growing area of ​​this country is similar to that of Guatemala in the south in terms of geographical and climatic conditions, so it is included in the scope of "Central America". The main production areas are distributed in Goa Tiburon, Oaxaca and other states. In particular, the washed coffee beans produced in the highlands have excellent aroma and acidity. The specifications are divided into three categories according to the altitude: Aldora (4000-4200 feet), Prima Labado (2800-3300 feet), and Buen Labado (2100-2500 feet). Most of the production areas are sold to the United States.

● High-quality beans: Mexican Aldora

● Taste characteristics: large grains, sweet and sour, with a strong flavor.

● Best roasting degree: medium-dark

■Guatemala (Central America)

The central region of Guatemala grows world-renowned, excellent-flavored coffee. The coffee beans here mostly have a charcoal-roasted and cocoa flavor, but are slightly more acidic.

This is the coffee bean most familiar to Japanese people. The first place of origin is San Marques, which is close to the mountainous area of ​​Mexico. The second place of origin is Caixa del Nango in the difficult area. Other famous places include Copa del Rey and Antigua. It is slightly sour, mellow and smooth, and is the best material for blended coffee. It is classified into seven grades according to the altitude. The higher the origin, the more mellow it is, while the coffee beans from the lower origin are of lower quality.

● High-quality beans: Guatemala SHB

● Taste characteristics: bitter but fragrant, good taste.

● Best frying degree: depth

■El Salvador (Central America)

It is a producer of Asa Malto Group along with Mexico and Guatemala, and is competing with other countries for the top two in Central America. The coffee beans produced in the highlands are large and well-proportioned, with a strong aroma and mild taste. There are also three grades according to the elevation: SHB (strictly high grown) = highlands, HEC (high grown central) = medium highlands, and CS (central standard) = lowlands.

● High-quality beans: Salvador SHB

● Taste characteristics: moderate sourness, bitterness and sweetness.

● Best roasting degree: medium-dark

■Honduras (Central America)

Washed coffee beans from mountainous areas are more popular, while coffee beans from lowlands are of lower quality. Well-known producing areas include Santa Barra, Gracias, Comayagúa in the east, and Chorticá near Nicaragua. The size of the coffee beans is medium to large, and its characteristic is mild taste. The high-quality products here are also marked and divided into three grades.

● High-quality beans: Honduras SHB

● Taste characteristics: sour and slightly sweet.

● Best roasting degree: medium-dark

■Costa Rica (Central America)

The coffee beans produced in the high latitudes of Costa Rica are world-famous. They are rich, mild in flavor, but extremely sour. The coffee beans here are carefully processed, which is why they produce high-quality coffee.

The famous coffee is produced in the Central Plateau, where the soil consists of several thick layers of volcanic ash and dust.

The best coffee beans are rich and sour, and are highly praised. The production areas can be roughly divided into three regions: the Pacific coast, the Atlantic coast, and the middle zone, and each is graded according to its altitude. All coffee beans are quite large, especially the coffee beans produced in the highlands of the Pacific coast, which are sour and fragrant and are top-quality coffee beans. A new brand "Clare Mountain" has even appeared. The coffee beans in the lowlands of the Atlantic coast are sour and not mellow, and there is nothing special about them.

● High-quality beans: Costa Rica Cerro

● Taste characteristics: moderate sourness and mellow flavor.

● Best cooking degree: medium

■Cuba (West Indies)

Cuba, famous for its sugar, tobacco and coffee, is a republic consisting of Cuba, the largest island in the West Indies, and its other islands. Coffee was introduced from Haiti by the French in the middle of the 18th century. The coffee beans are characterized by large grains and bright green color. The grades are classified according to the size of the coffee beans into ETL (extra special), TL (medium), and AL (normal). "Criddle Mountain" is the high-quality large-shaped high-grade coffee beans that Cuba is most proud of.

● High-quality beans: Cuban Crisdel Mountain

● Taste characteristics: Stable taste. Balanced sourness, bitterness and sweetness.

● Best cooking degree: medium

■Jamaica (West Indies)

Jamaica's national treasure, Blue Mountain Coffee is flawless in every aspect, just like wine. Now many wineries have been bought by the Japanese.

In recent years, the Japanese have bought up most of the Jamaican coffee, so it has become difficult to buy on the market. It is said that it has not been available in the UK for four years. The consumption power of Oriental people is truly astonishing.

Jamaica is a republic consisting of islands of all sizes in the Caribbean Sea. Coffee is cultivated on the slopes of the islands of the Transverse Mountains. The production areas can be divided into three regions: BM (Blue Mountain), HM (High Mountain) and PW (Prime Washed Coffee Beans), which are also the brand names of coffee. The rankings of quality and price are 1, 2, and 3, and the rankings of production volume are 3, 2, and 1. Among them, the flavor, aroma, strong and sour taste of "Blue Mountain" are very balanced and have a very high evaluation. Almost all products are sold to Japan.

● High quality beans: Blue Mountain/High Mountain

● Taste characteristics: consistent sour, bitter, sweet and fragrant taste.

● Best cooking degree: light – medium

Bolivia

South America is rich in coffee beans, and Bolivia is no exception. The unique tropical rainforest environment in some parts of Bolivia provides excellent natural conditions for the growth of organic coffee. Bolivian coffee has a rich and unique aroma, both the aroma of the ground beans and the aroma of the brewed coffee are quite obvious and rich, similar to the mixture of floral and fruity aromas, which is impressive.

The advantage of Bolivian coffee lies in its high altitude and excellent coffee varieties. The traditional Typica and a small amount of Caturra here are highly regarded in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges and decorative flowers and trees. Real commercial production began in the early 1950s. The big frost in 1957 severely damaged the coffee industry in Brazil, but Bolivia benefited from it and developed rapidly. Bolivian coffee is grown at an altitude of 18,000 to 2,670 meters. The Arabica washed coffee beans are exported to Germany and Sweden. The taste is not the best today and is a bit bitter.

● High-quality beans: Lake Titicaca

● Taste characteristics: The dry aroma of roasted nuts and almonds, the body has sweet caramel, the smooth texture of nut milk, and the cleanliness and balance are also quite eye-catching.

● Best cooking degree: medium

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