The secrets of non-acidic coffee beans!

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. Different types of coffee beans have unique flavors and characteristics. Here we will reveal several common non-acidic coffee beans.

First up is the Arabica beans from Brazil. This bean is produced in Brazil and is widely considered one of the best coffee varieties. Arabica beans have lower acidity and bitterness, and a rich and soft taste. It usually has aromas such as nuts, chocolate or fruit.

Next up is the Maragogipe bean from Colombia. This large pea-like shape is distinct from other types, so it's also known as "ivory" or "elephant" cowpea. Maragogipe has low acidity, medium to high sweetness, and a rich, balanced flavor.

Here are two important strains from Kenya named SL28 (Scott Laboratories 28) and SL34 (Scott Laboratories 34). These two strains were bred by Kenyan scientists and have high acidity and strong fruity flavors. SL28 and SL34 beans usually have fruity aromas such as citrus, black currant or grape, and have a fresh and bright taste.

Finally, there are the Caturra beans from Guatemala. This variety is one of the smallest of the Arabica varieties, but it is known for its rich, full-bodied flavor. Caturra beans typically have low to medium acidity and carry aromas such as nuts, chocolate, or caramel.

In summary, coffee beans produced in different regions have their own unique flavor characteristics. No matter which type you like, you can make a satisfying cup of coffee by choosing the right coffee beans.