Three major types of coffee beans: aromatic, sour and sweet

Aroma coffee beans

Aroma coffee beans are coffee beans with a strong aroma and mellow taste. They usually come from producing areas such as Brazil and Colombia, where the climate and soil environment are very suitable for the growth of coffee trees. Since these areas have abundant sunshine and rain resources, the aroma coffee beans can fully absorb nutrients and form a unique and rich flavor.

During the production process, the aromatic coffee beans are carefully selected, roasted and ground. First, the farmers will pick coffee berries that are moderately mature, intact and fermented to a certain degree. Then, the picked berries are peeled and pulped, and the two intact seeds (i.e. coffee beans) wrapped in them are taken out.

Next, these freshly picked coffee beans are placed in a specific environment for fermentation. By controlling conditions such as temperature and humidity, the enzymes inside the coffee beans will react with pectin to further enhance the flavor of the coffee beans. After a period of fermentation, the coffee beans will be washed, dried, and roasted.

During the roasting process, aromatic coffee beans are usually subjected to high temperature and short-term treatment. This can cause chemical changes inside the coffee beans, releasing a rich and strong aroma. At the same time, proper control of roasting time and temperature can adjust the taste and flavor characteristics of the coffee beans.

Sour coffee beans

Sour coffee beans are a type of coffee with bright acidity and a fresh taste. They usually come from regions such as Kenya and Ethiopia, where the climate is cool, the altitude is high, and the soil is rich in nutrients. These factors allow Sour coffee beans to retain high moisture content and develop complex and diverse flavors.

Similar to the aromatic coffee beans, when making sour coffee beans, farmers will also choose coffee berries that are moderately mature to pick. Then, the picked berries are peeled and pulped, and the two complete seeds (i.e. coffee beans) wrapped in them are taken out.

Unlike aromatic coffee beans, sour coffee beans are usually processed for a longer period of time during the fermentation process. This allows the internal enzymes to react more fully with the pectin, further enhancing the complexity of the flavor and the layered texture. After fermentation, the coffee beans are washed, dried, and roasted.

During the roasting process, in order to maintain the original bright characteristics and fresh taste of acidic coffee beans, a lighter color roasting method is usually selected. This can maximize the retention of its rich and bright flavor characteristics.

Glycol coffee beans

Glycol coffee beans are a variety with rich sweetness and smooth taste. They usually come from areas such as Panama and Costa Rica, where the climate is warm, the humidity is suitable, and the soil is rich in minerals. These factors allow Glycol coffee beans to fully absorb nutrients and form a unique and smooth flavor.

When making mellow coffee beans, you also need to pick coffee berries that are moderately mature. Then, the picked berries are peeled and pulped, and the two complete seeds (i.e. coffee beans) wrapped in them are taken out.

Unlike other varieties, glycol coffee beans are usually treated for a longer time and at a higher temperature during the fermentation process. This allows the internal enzymes to react more fully with the pectin, further enhancing the complexity of the flavor and the layered texture. After fermentation, the coffee beans are washed, dried, and roasted.

During the roasting process, in order to maintain the original rich sweetness and smooth taste of the mellow coffee beans, medium to dark roasting is usually chosen. This allows the sugar inside the coffee beans to be more fully released, forming a rich and smooth taste.