The flavor of coffee: The deeper the feeling, the more layers of flavor of coffee can be seen. Each coffee variety has its own unique color that is perceived by taste, smell, and even the senses of emotions. That flavor is created and characterized by many factors, but the most important is the material area, coffee variety, and next is the processing program as well as the storage time.


The raw material area – the motherland where the coffee trees bloom is the most important factor in the formation of a unique flavor. Experts often refer to “pure coffee” as coffee brewed from beans that originate in a single country, and preferably from a cooperative or plantation.

If a purebred variety is top quality and properly roasted, you will have a coffee with an authentic taste that no finesse can achieve. The flavor of coffee reflects the unique organic qualities of the land in which it grows, whether it has been watered under cold rain or sunbathing in the warm air, and matured in harsh sunlight or shady, each retains its own distinct character, and many have their own character.

Therefore, farmers always have to understand the motherland to improve the soil or choose suitable farming areas for coffee. However, the improvement of soil quality is quite difficult, because it is related to the natural nutrients of the soil. As a result, farmers often have to experiment on different soil types and evaluate the results obtained before starting mass farming.

Currently, in the Coffee Belt, there are 4 main coffee regions with many prominent localities and cooperatives suitable for growing coffee and producing high-quality aromatic goods. Africa and South & Central America are places famous for their excellent coffee beans in the international coffee arena. Besides, Asia, the Caribbean, and North America are no less competitive with a variety of coffees.



Coffee taste is also different due to variety and stuff. The five coffee varieties identified today in the research world are Arabica Bourbon, Arabica Typica, Arabica Ethiopia Heirloom, Liberica – Excelsa, and Robusta. Arabica coffee varieties are highly appreciated and prioritized for use when it offers a rich, unique and interesting flavor and outstanding caffeine quality.

A coffee tree can only be harvested after 4 years of cultivation. Trees can be exploited for 10-20 years depending on conditions and varieties; However, after that time it is necessary to replace the old trees and plant new ones. This problem creates many difficulties for people during the 4 years of care and re-cultivation. However, for good productivity and quality, this process is required. After replanting, the coffee flavor will sometimes change. Today, many scientists and farmers have begun to research and transplant to create better coffee varieties, with good environmental adaptation and stable quality.


After nature chooses its destiny, the processing and preservation method will determine the final value to the coffee drinker. Often farmers will divide the amount of coffee harvested by lots (ie batches) based on the cultivated land, choosing to process according to different methods (wash, natural, honey) depending on the purpose and taste. wishes of preprocessors at primary processing stations.

With three main processing methods: wet, dry (natural), and semi-wet (honey), coffee is supported to promote flavor, enhance flavor, clearly portraying the hidden beauty. Coffee that undergoes wet processing often results in beans with a clear and uniform flavor and requires a more intense roasting profile. Dry processing leaves less acid in the coffee, but it takes a long time. Coffee grown in dryland is usually processed by natural methods.


Preservation is the final condition, besides the art of brewing, which helps to preserve the flavor integrity of coffee beans. In recent years, all coffee is wrapped in burlap sacks and transported by water in containers. Roasters and importers typically do cupping and sample approval of coffees before they are shipped. Currently, many roasters conduct direct trade with farmers, sharing assessment information about green coffee and cupping with the farm to ensure freshness and quality.

Coffee beans when freshly processed, when transported, docked, before roasting, in each stage, the taste of coffee also changes a lot; Similar to coffee after roasting, over time: freshly roasted, roasted for 1 week, 1 month, 3 months, the taste is also different. As mentioned many times, coffee after resting, reducing “inhibition” by the impact of the environment, will have a more stable and delicate taste. Besides, storage conditions also have a significant impact on the taste of coffee. Many roasters even have to build a storage area with strictly controlled temperature and humidity for each type of coffee, in order to keep the inherent flavor and limit the damage of coffee products.

Until the end, when the coffee quietly flows on the coffee cup at the Workshop, the worker will clarify the unique flavor for you to score according to each criterion, including the love of 43 Factory Coffee Roaster with fragrant coffee beans.


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