On a hot day, when you want a cup of clear, refreshing iced pour-over, many friends find themselves struggling when faced with a dense list of beans. Actually, choosing beans is like looking at a world fruit flavor map. The high-mountain microclimates and soil conditions of different continents give coffee beans completely different terroir souls. As long as you understand the flavor foundation of each major producing region, you will naturally feel confident when choosing.

If you want a light, lively juice-like feel, African producing regions are often a starting point that catches your eye. The growing altitude here is high and the sunlight is especially abundant, so coffee beans often contain rich organic acids and aromatic substances. After being chilled, any dullness disappears completely, and instead the floral aroma and fruity sweet-tartness are magnified to the fullest, like pouring a glass of freshly squeezed iced drink onto your tongue.

If you prefer fresh citrus and white flower notes, Qianjie Yirgacheffe Gudingding will be a comforting choice, with citrus and berry acidity that is soft and bright, and a long green tea-like sweet aftertaste in the finish; if you like a rich, full juice texture, Qianjie Kenya Little Tomato can bring a rich experience, as double washed fermentation gives it clear cherry tomato and smoked plum flavors, with a solid yet clear acidity after chilling.

If you are after a rich tropical fruit aroma, Qianjie Huakui always lingers in memory for a long time. Through natural processing, it has accumulated especially prominent aromas of strawberry, passion fruit and lychee. On the palate, the sweetness is abundant and there is almost no bitterness, and the smooth juice-like mouthfeel makes the whole cup of iced pour-over taste like a glass of iced fruit tea, very suitable for friends who like high-sweetness fruity aromas.

Turning to the Central and South American producing regions, the terroir presents a completely different kind of balanced beauty. The favorable environment of the Andes Mountains allows coffee beans to develop delicate, soft nutty and cacao base notes, while the fruit acidity is relatively more gentle and restrained. When made into iced pour-over, it does not seem thin; instead, it is supported by caramel-like sweetness, and the overall performance is especially balanced and well-proportioned.

In this producing region, Qianjie Colombia Pink Bourbon performs very impressively. This bean from a high-altitude estate has undergone double anaerobic natural processing. The dry aroma carries jasmine and citrus notes. After brewing into iced pour-over, you can clearly taste the rich intertwined flavors of grape, blueberry and passion fruit, with a lasting cacao sweet aftertaste in the finish, full layers and a sweet-tart balance maintained just right.

If you want to fully extract the terroir of the producing region, the brewing details need to be handled properly. For pour-over, it is recommended to use 15g coffee grounds with a 1:15 coffee-to-water ratio, pouring in 225ml hot water. First use 30ml water to fully bloom for 30 seconds, then pour in stages, keeping the total time at around 2 minutes. After extraction is complete, pour it directly into a sharing pot filled with ice cubes to instantly lock in the fresh aromatic substances.

If you prefer a fuller, steadier texture, the terroir of Asian producing regions can bring a steady sense of happiness. Fertile volcanic ash soil creates rich herbal, spice and dark chocolate notes, with relatively lower acidity. Even after adding ice cubes to dilute it, you can still feel a full and smooth body on the palate, suitable for friends who love rich coffee aromas.

Follow your own taste preferences and find your match on the terroir map: if you want bright fruit acidity, choose Africa; if you prefer gentle balance, look to Central and South America; if you love a thick sweet aftertaste, choose Asia. As the ice cubes chime crisply in the cup, every sip of iced pour-over lets you truly taste the sunshine and soil fragrance from distant valleys.