Detailed explanation of coffee bean classification and flavors: Learn about the aroma and diversity of the coffee world!

Coffee is one of the most popular drinks in the world, and coffee beans are the key ingredient in making coffee. Depending on their origin and processing methods, coffee beans can be divided into multiple categories and present a variety of flavor characteristics.

First, let's look at coffee beans classified by origin. Brazil is the world's largest coffee producer, and its Brazilian beans are known for their low acidity and balanced taste. Colombia is also an important producer, and its Colombian beans have a bright, refreshing and smooth taste. Other famous origins include Ethiopia, Kenya, Indonesia, etc.

In addition to classification by origin, we can also divide coffee beans into two categories according to the processing method: Arabica and Robusta. Arabica beans are generally considered to be of higher quality and more popular in the market. They have lower caffeine content, higher acidity, and a complex and aromatic taste. Robusta beans contain higher caffeine and taste more bitter, but also more rich and mellow.

In addition, coffee beans can be classified according to the degree of roasting. Generally speaking, the deeper the roasting, the stronger and more bitter the taste of the coffee beans. Lightly roasted coffee beans retain the characteristics of the original origin while also having a bright and refreshing taste; medium roasting makes the coffee beans balanced, smooth and slightly chocolate or nutty flavors; deep roasting gives the coffee a strong and rich taste, often accompanied by complex flavors such as cocoa or spices.

In short, in the vast and diverse world of coffee, coffee beans of different types and origins all show their own charming and special taste characteristics. No matter which type you like or you like to try new things, you can discover the charm of coffee by tasting the exquisite cups made from different types and processing methods.