Taste characteristics and roasting degree of Angolan coffee
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
Angola
Used to be a big coffee producer, but now its future is uncertain
In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which was Robbins (probably the best in Africa), but total production fell to 200000 bags in 1990.
The best brands in Angola used to be Ambriz, Amborm and Novo Redondo, all of which are known for their consistent quality. Most of Angola's coffee is exported to the United States, the Netherlands and, of course, Portugal.
Characteristics of the taste: both fragrant and sour.
The best frying degree: medium ~ depth
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An introduction to the characteristics of the producing area of coffee in Angola
Following Cafe (official Wechat account vdailycom) found that Angola, once a big coffee producer, opened a small shop of its own. In the mid-1970s, Angola (Angola) exported 3.5 million bags of coffee a year, 98 per cent of which were Robbins (probably the best in Africa). In 1990, total production fell to 200000 bags. Ann
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Description of taste and flavor in Linglong producing area of Columbia
Following Cafe (official Wechat account vdailycom) found that Nalinglong, a beautiful cafe, opened a small shop of its own in southwestern Colombia, adjacent to Ecuador, with a very high altitude and steep hillsides. It was difficult to grow and harvest, and it was not easy to transport abroad. However, it is such a difficult place that it has become an excellent coffee producing area in Colombia, and the coffee produced is very flavored.
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