Ethiopia: The original taste of coffee

Ethiopia is known as the "cradle of mankind". Legend has it that coffee was discovered by an Ethiopian shepherd named Kaldi. Discovered the coffee tree after becoming unusually energetic after eating a bright red berry. Whether or not this legend is true, one thing is for sure: coffee can be traced back to Ethiopia.

Ethiopia is the birthplace of the famous Arabica coffee beans. Among all the producing areas, Sidamo and Yirgacheffe are the most outstanding. People have still maintained the tradition of harvesting wild coffee beans. Coffee gardens with an altitude of more than 1,500 meters have formed a unique coffee terroir after more than a thousand years of evolution and adaptation. Ethiopian coffee is mostly washed beans, with rich floral aroma, smooth and subtle flavor, strong chocolate flavor and fruity aroma.

Kenya: An unforgettable coffee experience in this life

The most professional baristas will tell you that Kenya is the best coffee with obvious flavor: lemon sourness, sweet fruity flavor, strong Rich chocolate flavor. Kenya’s coffee history is not long. In the early 20th century, Arabica coffee varieties began to be introduced, and later more varieties from Brazil were cultivated.

The taste and quality of Kenyan coffee is as intriguing as its natural scenery, rich in an irresistible aroma. Due to Kenya’s high altitude and low temperatures in the mountainous areas, the maturity period of the coffee beans is extended, which is beneficial to Accumulate the complex aroma of the fruit.

Colombia: Exploring the Joy of Diversity

Colombian coffee is produced in Colombia and is one of the few single-origin coffees sold in the world with the name of the country. Colombia is considered the best coffee-producing region in South America, producing coffee with bright, fruity and vibrant flavors. Colombia has some of the most ideal coffee-growing soil in the world.

The biggest feature of Colombian coffee is the diversity of styles, including standardized and stable styles, as well as interesting and changeable small-production stars. Generally speaking, Colombian coffee is fresh and fruity.

Guatemala: A surprising upstart

Guatemala coffee is produced in Guatemala. This bean is a bourbon coffee bean. It is one of the more sour varieties and has a mellow and fragrant taste. Slightly wild, best suited for blending into coffee blends. Guatemala's coffee, with its unique style, has become one of the world's famous coffee-producing regions in recent years.

The coffee from this small Central American country has performed very well in recent years: harmonious, sweet, soft, and full of aroma. Tasting it is like exploring its roots (Mayan culture).

Costa Rica: Good mountains, good water, good coffee

Coffee entered Costa Rica around 1720. By the beginning of the 19th century, coffee’s total revenue exceeded that of tobacco, sugar and cocoa. The coffee beans produced in the high latitudes of Costa Rica are famous in the world for their strong, rich and mild taste. The coffee beans here are carefully processed. Because of this, there is high-quality coffee.

Costa Rica’s volcanic soil (slightly acidic and very fertile) creates coffee with a balanced, smooth and aromatic taste. Its coffee producers focus on cultivating and processing specific varieties of coffee beans and strive for excellence in craftsmanship. Their specialty coffee enjoys a high reputation in the international market.