Introduction of Ugandan washed coffee Robart coffee beans to the mountains of Elgon and Bu

A secondary taste associated with "sour taste". When coffee is inhaled into the mouth, the tip of the tongue feels sweet and tingling. When the coffee cools down, sweetness will become the main taste in the mouth. Because the proportion of acid is higher than the average level, and the sour taste is produced by sweetness, this taste occurs when mixed with stronger sugar. Kenyan coffee has this characteristic.

(18) Grade I coffee taste

Acidy, mellow, winey, bland, sharp and soury. The four basic flavors are produced by the interaction of different relative intensity, which is also the basis for the classification of coffee with similar taste.

(19) rough (rough)

Secondary flavor associated with "sharp". The front edge of the tongue will obviously feel torn and grinded. The additional qualities of salty taste produce this feeling.

(20) salt

It belongs to the basic flavor. It is characterized by chloride, bromide, iodide, nitrate and sulfate solution of potassium and lithium. It is mainly felt by the fungiform papillae on the front edge of the tongue.

(21) Grade II coffee taste

One of the four basic coffee flavors is produced when the first-class coffee flavor plays a leading role.

Sour-from spicy to spicy; glycol-from soft to fine; wine taste-from pungent to sour; light-from soft to neutral; sharp-from rough to dry; sour-from stiff to bitter; the temperature of coffee affects the feeling of these flavors.