Introduction to the origin of grinding scale by the method of flavor description in coffee bean producing area of Uganda
Introduction of Ugandan coffee beans
Java produces only a small amount of Arabica beans, most of which were 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 low and the taste is delicate, it is rarely used for direct drinking. It is often used to mix mixed coffee or to make instant coffee.
Ugandan coffee beans have a unique flavor of delicate flavor, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free characteristics.
E: that is, "elephant beans", the size is very large, and the output is relatively small.
AA: this is a more common grade. Coffee beans are larger in size and have a particle size higher than 18 mesh or 7.22mm. This kind of beans usually get the highest price.
AB: this grade coffee bean combines A (particle size 16 mesh or 6.80mm) with B (particle size 15 mesh or 6.20mm); accounts for about 30 per cent of Kenya's annual coffee production.
C: this grade is lower than that of AB and is rare in high-quality coffee.
TT: a lower grade, mostly consisting of small beans removed from AA, AB, and E beans. If screened by density, the lightest beans are usually TT.
T: the lowest grade, usually made up of coffee crumbs and broken beans.
MH | ML: these two abbreviations stand for Mbuni Heavy and Mbuni Light. Mbuni means coffee beans that are sun-treated. These beans are considered to be of low quality, usually with immature or overripe coffee beans, and the price is quite low. This grade accounts for about 7% of Kenya's annual coffee production.
- Prev
Colombia Na Linglong Coffee Bean Flavor Characteristics Brand Taste Treatment Introduction
Colombia Coffee World Coffee is divided into two series, one is hard coffee represented by Brazil, which tastes strong; the other is soft coffee represented by Colombia, which tastes light. The difference lies in the altitude of the origin and the planting method. Brazil grows coffee in hilly red soil more extensively, while Colombia produces coffee in mountainous black soil intensively. Colombia Premium is rich and thick
- Next
Costa Rica Las Jas Estate Flavor Description Processing Quality Features Grinding Scale Introduction
Costa Rican coffee is grown in Costa Rica Arabica coffee trees, improved, the quality of coffee beans is better and more stable; in order to facilitate picking, coffee trees are continuously pruned to maintain a height of about 2 meters; people eat coffee is the fruit of the seeds released by water brewing flavor. After picking green coffee beans, you must remove the peel, pulp and seed.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?