Introduction to the method of grinding degree treatment for the characteristics of Ugandan coffee flavor manor
Uganda coffee beans
Uganda is the birthplace of Africa's Robusta, just as Ethiopia is the birthplace of Arabica coffee, Robusta coffee was first discovered in Uganda. Uganda has been growing coffee for over 100 years. It is the second largest producer in Africa after Ethiopia. Uganda is also one of the few major African countries committed to organic coffee production.
Uganda's best coffee is mainly grown in the Elgon and Bugisu mountains along the Kenyan border in the northeast and in the Ruwensori mountains in the west.
Coffee cultivation in Uganda is entirely family-based and small-scale. The livelihoods of 25 per cent of the population are linked to coffee production. There are about 500000 farms growing coffee, but mainly producing roberts. Robusta accounts for 90% of coffee production, with the rest becoming Arabica coffee. Arabica and Robusta are harvested from October to February.
Uganda mainly exports coffee to the European Union, with Germany, Italy and other countries as its largest coffee buyers.
Later, when ships replaced sailboats, people drank fresher coffee beans because of shorter delivery times. But people accustomed to old beans are not used to this fresh taste, so they desperately pursue old Java coffee, so that the Indonesian government and some businessmen deliberately store fresh beans in warehouses for one to two years before selling them to consumers. In fact, the acidity of aged Java beans is reduced to nearly zero compared to fresh beans, while the aroma is more intense. Because of the long storage time, the cost increases a lot, and the quantity is limited, so aged Java has always been a hot commodity in the coffee market. In the 1880s, some traders deliberately tampered with fresh Guatemala or Venezuela beans to copy old Java and sell them at high prices. What is intolerable is that 0 traders dye coffee beans in a way that makes them look more like aged java, but there is no doubt that the dyeing chemicals are poisonous.
Java produces only a small number of arabica beans, most of which are Romstar beans imported from Africa after the rust disaster. This coffee has a strong bitter taste after roasting, but the aroma is extremely light. Although the acidity is relatively low and the taste is relatively delicate, it is rarely used for direct drinking. It is often used to blend coffee or to make instant coffee.
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Description of the characteristics and flavor of Colombian Ramon coffee introduction to the taste of the manor
Colombian coffee beans introduce the pure taste of Colombian coffee, which comes from Colombia's natural environment with the most favorable conditions for coffee growth. But beyond that, it is inseparable from the hard work of local growers. In Colombia, the planting area of coffee has reached 1.07 million hectares, there are about 302000 coffee plantations in the country, and 30 to 40 percent of the rural population live directly.
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Geographical characteristics of Sidamo producing area in Ethiopia; description of coffee flavor in manor; introduction to planting environment
Ethiopian coffee beans 1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity. two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure,
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