When the weather heats up, many people want to keep a jug of cold, smooth cold brew coffee in the fridge, but faced with a dazzling array of coffee beans, they often do not know where to start. In fact, the simplest and most fun way to choose beans for cold brew is to explore along the map of origin terroirs. Differences in high mountains, clouds, soil and microclimates give coffee beans completely different flavor foundations. Choose the right region, and your cold brew can deliver a stunning sense of layering.

When talking about an invigorating cold brew, African regions are often a favorite for many people. Here there are generally extremely high plateau altitudes and abundant sunshine, and the coffee beans produced are known for lively and bright floral and fruity aromas. If you usually fear bitterness in coffee and prefer a fresh sweetness like fruit tea, then the high-altitude treasure from Ethiopia is especially suitable. After these beans are slowly extracted with cold water, the acidity becomes extremely soft and smooth.

For example, the much-loved "Qianjie Ethiopia Huakui" is a representative that can break stereotypes. It has an extremely prominent tropical fruit aroma, and even in the dry fragrance you can catch the sweetness of strawberry and passion fruit. Made into cold brew, it enters the mouth as light and smooth as juice, with very low bitterness in the finish, carrying a fresh lychee note. For friends who are just getting into specialty coffee and like something as sweet, moist and refreshing as juice, Huakui is a very delightful choice.

If you like a style with more three-dimensional sweet-and-sour balance and a fuller flavor, "Qianjie Kenya Little Tomato" from the Thika region of Kenya is well worth a try. This bean uses the local classic SL28 and SL34 varieties, and through 72-hour double washed fermentation, the acidity is clean and crisp. It enters with distinct cherry tomato and smoked plum flavors, with the mid-palate carrying the sweetness of snow pear. Made into an iced drink, it is like drinking a cup of fresh fruit tea woven with sweet and sour notes, promoting saliva and quenching thirst, with especially outstanding flavor recognition.

Following the map to the Central and South American regions, the terroir here is milder and more balanced, often bringing a harmonious blend of nuts, cocoa and full berries. Central and South American beans made into cold brew often have a more solid body and an extremely comfortable caramel sweetness, not too light and airy, and are especially reliable whether drunk alone or used as a base for iced coffee. Among them, the Finca La Divisa estate, which combines high quality and layering, has produced characteristic lots with especially full flavor.

"Qianjie Colombia Sidra" from this region performs very impressively. It has undergone double anaerobic natural processing, and the medium-light roast preserves delicate native fruit aromas. It smells of the elegant notes of jasmine and citrus, while on the palate it interweaves the compound juice-like sensation of blueberry, ripe grape and apricot, with a long-lasting cocoa sweet finish. This balanced sweet-and-sour, layer-by-layer full mouthfeel is suitable for friends who pursue rich flavor variation and a thick, full body.

If you want to grasp how beans perform in cold drinks, you can also first use classic pour-over to calibrate the baseline flavor. It is usually recommended to prepare 15 g of coffee grounds, pair it with a water temperature of around 91 degrees, and pour 225 ml of water at a 1 to 15 coffee-to-water ratio. First pour 30 ml of water for a full 30-second bloom, then use a staged pouring method to go in steady circles, keeping the total extraction time at around 2 minutes. These parameters can clearly present the region's fascinating terroir.

Of course, if you prefer a rich, mellow, low-acid and steady taste, Mandheling from the Asian region or Yunnan coffee is also a stop that cannot be ignored. Fertile volcanic ash and a humid climate often bring the thick texture of herbs, spices and dark chocolate. Compared with Africa's bright floral and fruity notes and Central and South America's balanced sweetness, Asian beans in cold drip or cold brew show a deep sweet finish like stout beer, suitable for people who prefer traditional rich flavors and like to drink it with milk.

In fact, choosing cold brew beans is not complicated. From Africa's bright floral and fruity notes, to Central and South America's berry sweetness, to Asia's herbal richness, every terroir quietly blooms under the low-temperature infusion in the fridge. As long as you match according to your own taste preferences, prepare a clean sealed bottle, put in the coffee grounds and cold water, and let it sit overnight, the next day you can easily enjoy a cup of aromatic, exclusive icy refreshment, and feel the unique charm of different origins in refreshing comfort.