With pour-over coffee, the most direct way to sense regional differences is the bright fruit acidity of African beans versus the mellow, steady depth of Asian beans. Taste representative beans from both directions side by side, and each region's flavor personality becomes obvious at a glance.

Pour-over beans from African regions are defined above all by floral and fruity aromas and bright acidity. Qianjie Yirgacheffe Gudingding comes from Ethiopia, with distinct citrus, berry and floral notes, soft yet bright acidity like the sweet-and-sour of fruit itself, and a finish with the elegant clarity of green tea. Qianjie Ethiopia Huakui has even more intense tropical fruit aromas, rich with strawberry, passion fruit, jackfruit and even lychee notes, obvious sweetness, low bitterness, and a juicy mouthfeel on the entry. Qianjie Kenya Little Tomato comes from the Sika region, uses the SL28 and SL34 varieties, and undergoes 72-hour double washed fermentation; on the entry there are clear flavors of cherry tomato and smoked plum, bright and solid acidity, a prominent sweetness in the middle, and a finish with yellow sugar sweetness and green tea fragrance. All three beans are light roasts, with the acidity very well preserved, suitable for people who like a crisp fruity profile.

Pour-over beans from Asian regions take the mellow, low-acid route. Qianjie PWN Indonesia Golden Mandheling uses a dark roast process, with very low acidity, a full and lingering mouthfeel, and an entry full of herbal and dark chocolate aromas mixed with a faint earthy note, richly layered, suitable for those who like a heavy profile. Qianjie Papua New Guinea Bird of Paradise uses the Typica variety, grown in volcanic rock soil at an altitude of 1,600 to 1,800 m, with triple washed fermentation; the mouthfeel is clean and pure, with prominent sweetness, and because its flavor is close to Blue Mountain it is also called Little Blue Mountain. Qianjie 2013 Yunnan Natural Typica has a clean mouthfeel, with citrus and caramel interwoven, and the medium-dark roast adds nutty and brown sugar tonalities, with harmonious layers.

Pour-over beans from Central and South American regions sit between the two, taking the balanced route. Qianjie Brazil Queen's Manor has low acidity and a balanced mouthfeel, with rich nut and cocoa aromas, obvious caramel sweetness, and a smooth, warm entry. Qianjie Jamaica Blue Mountain No. 1 achieves an excellent balance among acidity, sweetness, bitterness and aroma; the compound flavors of cream, caramel, chocolate and nuts are richly layered yet not showy, supple and rounded.

Comparing them side by side, the recognizability of African beans lies in acidity and aroma, that of Asian beans in body and mellowness, and that of Central and South American beans in balance. Once you know the direction of your preference, then dig deeper into the corresponding regions, and the flavor direction of your pour-over brew can be predicted.