Walking into a cafe and looking at the espresso menu, more and more people are drawn to espresso made from single-origin coffee beans. It is like condensing the specific microclimate, soil and rainfall of a certain mountain into a small cup of amber-colored crema. When drinking this kind of single-origin coffee, you do not need to guess various complex blend ratios; just follow the terroir map of the world's coffee regions to explore, and you can find your own cup's flavor code.

If you prefer bright and vivid floral and fruity aromas, African regions are an excellent starting point. The high altitude and abundant sunshine here give the coffee beans rich fruit acidity and bold floral notes, like fresh berries picked in the early morning. Qianjie Huakui SOE is a representative example; the medium roast preserves the full fermented fruit aroma and the mellow sweetness brought by sun-drying, and the extracted espresso crema gives off a charming citrus fragrance, with a quite refreshing mouthfeel.

If you want to experience a more layered and delicate sensation, the Qianjie Grana Geisha SOE from Ethiopia is equally stunning. It comes from a high-quality plot near Yirgacheffe; after the ripe fruit is sun-dried, making it into an Americano lets you taste the dominant berry acidity and ripe plum aroma, with an elegant tea-like finish. If you add hot milk to make a milk coffee, it can further transform into sweet, moist aromas of yellow peach, guava and black tea, with balanced acidity and sweetness.

Crossing the ocean to the Central and South American regions, the terroir here shows multifaceted charm. The volcanic zone of Colombia's Huila region provides fertile nutrients for Qianjie Xizhua SOE, and with double anaerobic sun-drying, the medium roast makes the floral and fruity aromas especially prominent. At the moment the espresso enters the mouth, the abundant juicy sensation of blueberry juice, passion fruit and ripe grapes leaps on the tongue, accompanied by bright apricot-like acidity and sweetness, with a very three-dimensional and vivid flavor profile.

If you prefer a softer, warmer nutty character, Brazil's Qianjie Queen's Manor SOE from Central and South America is a reassuring choice for daily drinking. The estate is located at a high altitude, and the temperature difference between day and night transforms into rich flavor precursors. After medium-dark roasting, the crema extracted from this bean is very beautiful and thick; on entry there are full peanut, nut and cream aromas, and the finish is long, with a sweet chocolate flavor.

Turning our gaze to Asia, the unique humid climate and traditional processing methods of Indonesia's Sumatra island have created a deep and mellow herbal imprint. Qianjie PWN Golden Mandheling SOE has undergone strict three-time hand sorting and machine sorting, with an extremely low defect rate. Under the tempering of medium-dark roasting, the espresso contains obvious spice, herbal and sandalwood flavors, with a thick, smooth and full texture; after swallowing, the mouth is full of caramel and dark chocolate aftertaste.

Also worth mentioning is Qianjie Yirgacheffe Red Cherry SOE. Although it is also in Ethiopia, the carefully selected all-red fruit, made into espresso under a medium roast, shows soft and gentle citrus acidity, interwoven with the mellow aroma of cookies and cream chocolate, with no harsh bitterness at all. Whether drunk directly or mixed with warm water to make an Americano, it is like a cup of fragrant fruity black tea.

To precisely extract the terroir of these regions, the parameter settings of the espresso machine are especially key. When grinding, take 18.5 g of coffee powder and tamp it, set the water temperature at around 93 degrees, extract 37 g of espresso under pressure, and control the entire extraction time precisely at 26 seconds. This mellow espresso, whether directly mixed with ice water to make an Americano as clear as juice, or blended into smooth steamed milk, can unfold pure flavors.

From the romantic floral and fruity notes of Africa, to the nuts and cocoa and tropical juice of Central and South America, and then to the quiet herbal character of Asian regions, every bean speaks for the land beneath its feet. When choosing normally, just ask yourself whether today you want something light like tea or thick like syrup; along this terroir map, you can easily pick the bean that matches your current mood, making your daily coffee routine full of the surprise and fun of exploration.