Analysis:

Blue Mountain Coffee:

Originated in Jamaica, it is named after the Blue Mountains surrounded by the Caribbean Sea. The sour taste, sweet taste and bitter taste are very harmonious, and it has excellent flavor and aroma, which is suitable for making single coffee and moderate roasting.

Java coffee:

Origin: Sumatra, Indonesia. Belongs to the Arabica species. After baking, the bitter taste is extremely strong, the fragrance is extremely light, and there is no sour taste.

Connor coffee:

Origin: Connor region, Hawaii. Coffee beans cultivated by volcanic lava have a faint wine taste and a unique flavor.

Santos coffee:

Brazil, Sao Paulo, Brazil. Sweet, sour and bitter are neutral, with moderate acidity and particularly elegant taste.

Mocha coffee:

Origin: Ethiopia. It has a unique aroma, moderate baking has a soft sour taste, and deep baking gives off a strong aroma, which is occasionally used for mixing wine.

Brazilian coffee:

Origin: Brazil. Sour taste and bitter taste can be reconciled by baking. Moderate roasting has soft aroma, moderate taste and strong bitterness, which is suitable for blending mixed coffee.

Colombian coffee:

Origin: Colombia. Unique sour taste and mellow taste. Refreshing alternation.

Mantening coffee:

Origin: Sumatra, Indonesia. The smell is mellow, the acidity is moderate, and the sweetness is rich and intriguing. Suitable for deep baking, emitting a strong fragrance.

Mamba coffee:

Mixed coffee. Mantelin with Brazil, fragrant and delicious, rich and tasteful, is a perfect match in coffee.

El Salvador coffee:

Origin El Salvador. It has the same taste characteristics as sour, bitter and sweet, and the best baking degree and depth are moderate.

Guatemalan coffee:

Smooth and smooth, with excellent sweet and sour taste, it is the best material for mixed coffee and suitable for deep roasting.

Girimazaro coffee:

Sour, sweet, pure and fragrant are all top grades. After moderate baking, it will emit a sweet and slightly sour taste, and after deep baking, it will produce a soft bitter taste, which is suitable for blending and mixing.

Cobucci:

Italy's most famous fancy coffee, spinning, with cream, dried lemon and cinnamon powder, is sweet and strong.

Irish coffee:

Irish whiskey, sugar cubes or sugar, after the alcohol lamp melts, pour in coffee and whipped cream. Shannon chunlie

Zamagblue coffee:

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

Wake Lana up for coffee:

That is, Swiss mocha, mocha with fresh milk and chocolate syrup, plus fresh cream and chocolate.

American light coffee:

Hot coffee with water, light and refreshing MC coffee is such a style.

Hawaiian coffee:

Strong sour taste and unique aroma, moderate baked beans have strong sour taste, and deep baked beans have better flavor.