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Coffee is a constant. Coffee flavor is always typical for the land it grows and stands for. But coffee is also a variable. Based on the living conditions, subjective characteristics and hearts of the people interacting with them, the taste of the coffee will change and vary.



The longer I feel, the more layers of coffee flavor I could see. Each type of coffee has its unique colors that are perceived by taste, smell and feeling senses. The flavor is made up and characterized by many factors, but the most important is the country where coffee lives, the coffee variety, and the process as well as the storage.


The motherland where coffee trees grow is the most important factor in forming a unique flavor. Experts often refer to “pure coffee” as coffee made from beans sourced from a single country, and preferably from a cooperative or a plantation.

If a high-qualified coffee variety is properly roasted, we will have a cup of coffee with a true taste that no clever blend can be compared. The aroma of coffee reflects the unique organic qualities of the land in which it grows, whether it has been watered under cold rain or warm sunbathing in the air, and matured in harsh sunlight, each coffee bean retains its own distinct character, and have their own characteristics.

Therefore, farmers must profoundly understand the mother soil to improve the soil or choose suitable cultivation areas for coffee. However, improving soil quality is quite difficult because it relates to the natural nutrients of the soil. Therefore, farmers often have to try different types of soil and evaluate the results before conducting mass cultivation.

Currently, Coffee Belt there are 4 main coffee regions with many localities and outstanding cooperatives suitable for growing coffee and producing aromatic quality goods. Africa and South & Central America are famous for their excellent coffee beans in the international coffee arena. Besides, Asia, the Caribbean, and North America popular with a variety of coffee types.


The taste of coffee is also different due to varieties. The five coffee varieties currently identified in the research community are Arabica Bourbon, Arabica Typica, Arabica Ethiopia Heirloom, Liberia – Excelsa and Robusta. Arabica coffee varieties are highly appreciated and prioritized for use when it offers a rich, unique and interesting taste and superior caffeine quality.

A coffee tree can only be harvested after 4 years of cultivation. Coffee beans can be harvested in 10-20 years depending on conditions and varieties of plants. However, after that time, it is necessary to replace old trees. This problem creates many difficulties for people during the 4 years of re-cultivation. This process is a must to provide good productivity and quality. After replanting, the coffee flavor may change. Today, many scientists and farmers start researching and transplanting to create better coffee varieties which adapt to good environment and maintain stable quality.


After nature chooses its destiny, the method of processing and preserving will determine the final value that comes to people who enjoy coffee. Farmers often divide the amount of coffee harvested in lots based on land, processing (wash, natural, honey) and taste people wish to.

With three main processing methods: wet, dry (natural) and semi-wet (honey), coffee is supported to push incense, flavor, and depict the hidden beauty. Coffee undergoing wet process often have a clear flavor and requires a higher level of roasting profile. Dry processing leaves a lower amount of acidity in the coffee, but it takes a long time. Coffee grows in the dry area often use natural processing methods because it uses less water.


Preservation is the last condition, besides the art of brewing, helps to preserve the flavor of coffee beans. In recent years, all coffee has been wrapped in burlap sacks and transported in containers. Roasters and importers usually do cupping and approve coffee samples before they are shipped. Currently, many roasters conduct direct trade with farmers, sharing evaluation information about green coffee and cupping with the farm to ensure freshness and quality.

After processing, coffee offers a variety of flavors within shipping, docking roasting. Similar, after roasting: freshly roasted, roasted for 1 week, 1 month, 3 months, the taste is also different. As mentioned, after being rested, coffee will have a stable and delicate flavor because resting reduces “stress”. Many roasters even have to build a storage area where the temperature and humidity are strictly controlled for each type of coffee, in order to preserve the inherent flavor and minimize damage to the coffee products.

At the end, when the coffee stays silent on a cup of coffee at the Factory, the worker will clarify the specific flavor for you to score it according to criteria, including the love of 43 Factory Coffee Roaster for aromatic coffee beans.


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