Description of flavor of Angolan coffee beans, characteristics of grinding degree, introduction of price and taste of varieties

In 1575, the Portuguese began to occupy areas south of the Congo, established the city of Luanda, and conquered several indigenous tribes, allowing whites to slowly emigrate to Angola. Over the next 50 years, the Portuguese gradually expanded their territory. In 1617, Portugal established the city of Benguela in Angola, which became more stable and confirmed Portugal's position in Angola from then on. From 1640 to 1648, the Dutch captured some important ports here, which were later recaptured by the Portuguese. [1]

In the following two centuries, the economic development of Angola was slow. At that time, although the Portuguese were also committed to developing agricultural production in Angola, the main income of the Angolan colonies at that time depended on the slave trade to Brazil, which was not abolished until 1830. It was not until the late 19th century that Angola's economy turned inland, and the Portuguese began to actively develop agricultural and underground mineral resources. During World War I, Angola was attacked by German troops from South Africa. Because of the persistence of the Portuguese, they were not ravaged by the Germans.

Coffee producing areas in Angola:

Ninety-eight per cent of coffee in Angola (Angola) is Roberts. The best brands in Angola used to be Ambriz, Amborm and NovoRedondo, all of which are known for their consistent quality.

The characteristics of Angolan coffee:

Flavor: not available in the West in recent years, but used to be famous for its high acidity

Suggested baking method: medium to deep baking

★: general