Friends who have just started drinking pour-over coffee often wonder what seasoned coffee drinkers actually drink day to day. In fact, the longer you drink coffee, the less you fret over whether it is bitter, and the more you turn your attention to the terroir behind the beans. From the floral and fruity aromas of Africa, to the gentle balance of Central and South America, and on to the rich, herbal depth of Asia, the soil and climate of each region have long since written the flavor code into the beans; you just follow the map and choose, and it is easy.

If you prefer a bright, refreshing cup, African origins are often the regulars that connoisseurs cannot avoid. This region has high altitudes and abundant sunlight, and its microclimates create an extremely lively acidity that drinks like a glass of freshly squeezed juice with full layers. Many people think coffee is only bitter and burnt, but African beans completely overturn that idea; that jasmine aroma and citrus sweetness that hits your nose makes you feel bright and clear all over.

To experience this flavor, Qianjie Yirgacheffe Gudingding is an especially classic choice. Coming from a high-altitude processing station in Ethiopia, it releases obvious citrus and white flower aromas when brewed. Take a sip, and a fresh feeling like lemon woven with black tea spreads through the mouth, with a faint honeyed sweetness in the finish. If you usually like fruit tea or prefer a refreshing style, this bean will bring plenty of surprises.

Compared with Africa's fiery exuberance, Central and South American origins are more like a gentle, refined gentleman. The coffee here emphasizes finesse, balance and cleanliness, and the sweet-acid balance is often handled just right. Volcanic ash soil and suitable rainfall give rise to main notes of nuts, caramel and milk chocolate; the mouthfeel is smooth and soft, with very few jarring sharp edges, making it a reassuring choice for many coffee lovers to wake up body and mind every morning.

For example, Qianjie Brazil Queen Farm from a classic origin shows this gentle character to the fullest. It has very obvious roasted nut and cocoa aromas; the entry is round and full, and the faint fruit acidity is wrapped very softly by ample caramel sweetness. Whether made into a sweet black coffee or paired with milk as a latte, it shows an especially comforting richness, easy to drink and hard to fault.

As for Asian origins, they have a completely different, deep sense of strength. In particular, the special hot and humid climate of the archipelago origins and the traditional wet-hulling method give the beans an extremely heavy, solid body. When seasoned coffee drinkers need a pick-me-up or seek a rich sense of satisfaction, they always think of the unique herbal, pine and dark chocolate aromas of Asian beans; that is a down-to-earth texture settled by time, with a long finish.

Among them, a representative that must be mentioned is Qianjie PWN Indonesia Golden Mandheling. After deep roasting, its acidity is almost imperceptible, and what hits the nose is a rich dark chocolate and herbal aroma. The entry is mellow like melting dark chocolate, and in the middle and finish you can taste gentle spice and woody sweetness, with no thinness at all. People who prefer rich, low-acid coffee and traditional heavy flavors are often deeply drawn to it.

Extracting these terroir flavors fully is not complicated; everyday pour-over is well suited. Prepare 15g of coffee grounds, pour in hot water at about 90°C, and at a 1:15 coffee-to-water ratio, pour in 225ml of water. First use 30ml of water for a 30-second bloom to fully release gases, then use a staged pouring method so the stream passes steadily through the coffee bed, keeping the total extraction time at around 2 minutes, and you will get a cup of coffee with clearly defined aromas.

The reason seasoned coffee drinkers drink so comfortably is that they are no longer bound by empty fame, but understand how to choose beans by terroir. In the morning, when you need brightness, brew a cup with floral and fruity notes; in the afternoon, when you want to relax, choose nutty sweetness; at nightfall or on rainy days, sink into rich herbal depth. Following the terroir trails of the three continents, you can always find the cup that fits your taste buds in the moment; feeling the traces of growth in every bean with your heart is the greatest pleasure of coffee.