The relationship between coffee beans and bitterness comes from the baking degree. The deeper the baking degree, the heavier the caramelization reaction will be. Caramelization, on the other hand, will produce bitterness and smoke, and does not like the bitter choice of medium baking or light baking.
I like coffee beans with fragrant flowers and fruits.
1. I like the faint fragrance of flowers and oranges.
Options: Yega Sheffield or Ethiopia.
2. Like sour taste and fruity taste
Option: Kenya.
I like flowers and peaches.
Featured: Summer of Roses (Central and South America).
Second, I like tea-flavored coffee beans.
1. For example, green tea
Choice: Ethiopian washed coffee beans will also have a faint lime aroma.
2. like black tea
Choice: Ethiopian sun-dried coffee beans will also have the sweet and sour taste of citrus fruits.
3. Like herbs
Election: Golden Mantinin in Indonesia.
Third, I like alcoholic coffee beans.
Coffee beans smell of alcohol because of the long fermentation time during processing. Choose specially processed coffee beans.
1. For example, red wine
Selection: Yunnan fragrant sun-dried anaerobic treated coffee beans.
I like the taste of sherry and rum.
Selection: Coffee beans fermented in Honduran barrels.