Varieties and flavors of coffee beans in Tanzania after roasting a jin of coffee beans
SC9
The output is sufficient
Tender green, shiny leaves
Many buds that can be used as seedlings
The length of the branch from the main trunk to the other branch is about 6 inches.
The length of the room between Huasu and Huasu is 2 inches.
Resistant to CBD and CLR
The flavor is pleasant
Suitable for sale (large bean shape, good appearance, attractive)
The output is stable every season.
The following table shows the ranking of farmers' preference for coffee varieties.
Species and grades of coffee beans in Tanzania
Mbinga producing area (not up to the best standard)
1.SC3 1
2.SC11 2
3.SC14 3
4.KP 423 'Local' 4
5.SC 9 N/A
The following table shows the comparison of the characteristics of various varieties of Tanzania coffee beans.
Total grade of standard coffee varieties
SC3 SC11 SC14 KP423' Local'
1. 5 4 4 3 with high yield
two。 Salable 5 5 5 4 19 2
3. Pest resistance 5 5 5 3 18 3
4. Flavor 5 5 5 20 1
5. Stable output 5 5 4 3 17 4
6. The growth rate is 4 4 5 3 16 5
7. Many branches-for new planting 5 5 4 3 17 4
Total 34 33 32 24
Level 1 2 3 4
Note: 1-poor; 2-medium-lower; 3-medium; 4-good; 5-excellent
All varieties of Tanzanian coffee beans perform well in terms of flavor and sales. The new breed of coffee gets high marks in all categories. The one with the lowest score was 7. 5%. Many branches-for new planting, 1. High yield and 6. 5%. It grows fast. The local variety draw got a medium score in each evaluation, which proved that there were great differences between the new variety and the old variety in these aspects.
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How do coffee beans taste when they are ground and flushed?
In addition to the concentration of coffee, drink its taste. The sour, bitter and aroma of coffee beans will be extracted. The higher the water temperature, the lower the sour taste, the heavier the bitter taste, and the higher the aroma. The finer the coffee beans are ground, the lower the acidity, the heavier the bitterness and the greater the aroma. The longer the cooking time, the lower the sour taste, the heavier the bitter taste, and the weaker the aroma. The less the amount of water, the lower the sour taste, the heavier the bitter taste, and the lack of aroma. Tasting coffee
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Production and export of coffee in Latin America
Guatemala is the world's fifth largest coffee producer and exporter (Indonesia ranks fourth). Guatemala's National Coffee Association estimates coffee exports for the current year (November 1, 2005-October 30, 2006) to be 3.5 million bags (an average of 60 kilograms per bag), one million fewer than in the previous year. Colombia is the world's third largest coffee producer and
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