Simple and mild uganda Ugandan Coffee Flavor description the characteristics of varieties treated in the manor area

Flavor description of Ugandan Coffee by uganda introduction to the characteristics of varieties treated in the manor area

In Uganda, the value of coffee is much more than a drink, it is an indispensable part of interpersonal communication. The coffee beans wrapped in banana leaves are roasted over the fire to make a food called "Mpokoto", which is very much like Chinese zongzi. David took out some coffee beans for me to chew and taste together. David explained that chewing coffee beans is a symbol of the relationship between people, the relationship-building ceremony. Business partnerships often start with the aroma of coffee.

Acidity (brightness) (1-10): 8

Taste (layered) (1-10): 8.5

Taste (alcohol thickness) (1-5): 4

Aftertaste (residue) (1-10): 8.1

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85.2

Strength / main properties: medium strength / high oil content, simple and mild

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 flavor 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. Later, when ships replaced sailboats, people drank relatively fresh coffee beans due to shorter shipping time. But people who are used to drinking Chen beans are not used to the 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 or two years and then sell them to consumers. In fact, compared with fresh beans, the acidity of aged Java beans is close to zero, but the flavor is more intense. Because of the long storage time, the increase in cost and the limited quantity, Java has always been a hot item in the coffee market. In the 1880s, 0 merchants deliberately tampered with some fresh Guatemalan or Venezuelan beans to imitate aged Java for high prices. It is intolerable that 0 merchants dye coffee beans to make them look more like old Java, but there is no doubt that the dyed chemicals are certainly toxic.