AA + Lupili Village, Zambia
Zambian boutique coffee is grown near its capital Lusaka. The main factor restricting the quality of Zambian boutique coffee is its low storage and transport capacity, and its quality has declined greatly in the process.
AA+Lupili Village, Zambia
Producing country: Zambia
Grade: AA +
Planting area: Muchinga
Label: Lupili Village
Treatment method: wet processing
Appearance: 0dplash 300grRRAME 18-19SCR
Variety: bourbon
Note: wild flavor and aftertaste of sage are the main features of this coffee. The medium-to-deep baked maltose has a pleasant aroma.
Dry aroma (1-5): 3.2
Wet aroma (1-5): 3.6
Acidity (brightness) (1-10): 8.5
Taste (layered) (1-10): 8.8
Taste (alcohol thickness) (1-5): 3.5
Aftertaste (residue) (1-10): 8.8
Balance (1-5): 0
Basic score (50): 50
Total score (maximum 100): 86.4
Intensity / main attributes: mild to moderate / balanced, but wild.
Recommended baking degree: city
Contrast: wild and balanced, similar to Zimbabwean coffee.
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Basic knowledge of coffee roasting
Coffee roasting process is a complex change in chemical and physical properties. People roast green coffee beans into brown finished coffee beans through coffee roasting.
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Introduction of defective beans in coffee roasting
Moldy beans: because of incomplete drying, or damp in the process of transportation and storage, cyan and white molds grow, which sometimes make the beans stick together. If these moldy beans are not removed, they will produce moldy smell. Dead beans: beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. The flavor is thin, as harmful as silver skin, and will become a peculiar smell.
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