There are four types of coffee trees in the world, and only two have real commercial value and are planted in large quantities. One is ARABICA and the other is Robust. KOBUSTA.

Different varieties of coffee beans have different flavors, but even the same variety of coffee trees produce different coffee beans due to the influence of different soils, different climates, etc. Its unique flavor.

Arabica coffee trees are more difficult to grow. They like mild days and cooler nights. A climate that is too cold, too hot, or too humid will have a fatal blow to it. Arabica coffee trees need to be planted on sloping land at high altitudes, so harvesting must be done manually by climbing up and down the ground, which is extremely difficult. However, because Arabica coffee beans have a particularly good aroma and balanced taste , and the caffeine content is relatively low, so although it is not easy to plant, the actual planting volume accounts for about 70% of the total coffee planting volume.

Robusta coffee trees are resistant to high temperatures, cold, humidity, and drought. It is even resistant to mold infestation. It is extremely adaptable and can grow very well on flat land. Harvesting does not necessarily require manual labor and can be completely done with a vibrating machine. In terms of planting, Robusta coffee trees It has various benefits, but it is a pity that the coffee beans produced have poor aroma, strong bitterness, insufficient acidity, and the caffeine content is twice that of Arabica. Robusta coffee beans have more personality in the taste and are often used for mixing. Used for blending or instant coffee.

Most Robusta coffee beans have smaller particles, different shapes and sizes, and are not very good-looking in appearance. They are mainly produced in Uganda, Ivory Coast, Congo, and Say. , Angola and other countries. Generally, the most familiar coffee beans when drinking single-origin coffee in Taiwanese cafes, such as Brazilian Shanduotu, Colombian Mandheling, Yemen Mocha, Jamaican Blue Mountain, etc., are all high-quality Arabica species. Coffee beans.

Blue Mountain Coffee:

Origined in Jamaica, it is named after the Blue Mountains surrounded by the Caribbean Sea. The sourness, sweetness, and bitterness are all very harmonious and have excellent flavor and aroma. It is suitable for making single-origin coffee and is suitable for medium roasting.

Java coffee:

Origin: Sumatra, Indonesia. Belongs to the Arabica species. After roasting, it has a strong bitter taste and a very light aroma, without sourness.

Kanna Coffee:

Origin: Kanna region, Hawaii. Coffee beans cultivated from volcanic lava have a slightly winey aroma and a very unique flavor.

Santos Coffee:

Mainly produced in Sao Paulo, Brazil. The three flavors of sweetness, sourness and bitterness are neutral, with moderate sourness, and the taste is special and elegant.

Mocha coffee:

Origin: Ethiopia. It has a unique aroma. Medium roasting has a soft sour taste, while dark roasting emits a rich aroma. It is occasionally used as a cocktail.

Brazilian coffee:

Origin: Brazil. The sourness and bitterness can be prepared through roasting. Medium roasting has a soft aroma and moderate taste, while dark roasting has a strong bitterness and is suitable for blending coffee.

Colombian coffee:

Origin: Colombia. Unique sour and mellow taste. Alternately refreshing and rich.

Mandheling coffee:

Origin: Sumatra, Indonesia. It has a mellow smell, moderate acidity, and rich and intriguing sweetness. It is suitable for deep roasting and exudes a strong aroma.

Mamba Coffee:

Blended coffee. Paired with Brazil, Mantlin is aromatic, strong and flavorful, making it a perfect match for coffee.

El Salvador coffee:

Origin: El Salvador. It has taste characteristics of sour, bitter and sweet, and the best roasting degree is medium and deep.

Guatemalan coffee:

It has a smooth and smooth taste with superior sourness and sweetness. It is the best material for blending coffee and is suitable for dark roasting.

Gili Mazaro coffee:

Sour, sweet, pure and aromatic are all top-grade. After medium roasting, it will exude sweetness and light sourness. Dark roasting It will produce a soft bitter taste, suitable for mixing

Coppuccino:

Italy’s most famous fancy coffee, swirled, added with cream, dried lemon, cinnamon powder, sweet and rich,

Irish Coffee:

Irish whiskey, cubed sugar or granulated sugar, burn the alcohol lamp and then pour in coffee and fresh cream. Fragrant and strong

Zamague Blue Coffee:

Wine, hot coffee, dried lemon, cinnamon and sugar, sour, sweet and bitter strange coffee

Waklana coffee:

Swiss mocha, mocha with fresh milk and chocolate syrup, plus fresh cream and chocolate

American light coffee:

Hot coffee with water, this is the style of MC coffee that is light and refreshing

Hawaiian coffee:

It has a strong sour taste and unique aroma, and the medium roasted beans have a strong The sourness and deep roasted flavor are taken to the next level.

Japanese charcoal-roasted coffee: Pure heavy accompaniment creates the unique taste of Japanese charcoal-roasted coffee, which is fragrant and bitter, maintaining more of the original flavor of coffee

Bitter coffee: not No need to add sugar, the boiled coffee has a rich aroma, but is the most bitter

Kanna Coffee:

Origin: Hawaii’s Kanna Region

Volcano Coffee beans grown from lava have a slightly winey aroma and a very unique flavor.

Irish coffee: Irish whiskey, cubed sugar or granulated sugar, burn the alcohol lamp and then pour in coffee and fresh cream. Fragrant and strong

Zamag Blue Coffee: wine, hot coffee, dried lemon, cinnamon and sugar, sour, sweet and bitter strange coffee

Waklana Coffee: That is Swiss Mocha, Mocha plus fresh milk and chocolate syrup, plus fresh cream and chocolate

American light coffee: hot coffee with water, this is the style of MC coffee that is light and refreshing