Introduction to the method of flavor description and taste treatment of Ugandan coffee beans produced by grinding scale

People drink relatively fresh coffee beans. 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. Intolerably, 0 merchants dyed coffee beans to make them look more like old Java, but there was no doubt that the dyed chemicals were certainly toxic, and Java coffee sold to Europe was a very special kind of coffee. At that time, it was shipped to Europe and the United States by sailboat, and the distance was long and the speed was slow, so it took a lot of time to transport. In this case, the coffee seems to have undergone a special fermentation with a very unique taste. Java coffee beans are well-known in the early years, referring to Arabica coffee formerly produced on the island of Java. It has a strong aroma, low acidity, taste lubrication, mixed with mocha coffee, the resulting "Java mocha mixed coffee" was once popular and became synonymous with top coffee. Java, which belongs to Indonesia, is the fourth largest island in the country, and the capital Jakarta is located on the northwest coast of Java. In addition, java is the name of a computer language. Because Java is rich in the famous Java coffee, the computer language takes Java as its name and the steaming Java coffee as the icon.

Mbale on the eastern side of the Elgang Mountains and other producing areas on the western side near the border of the Democratic Republic of the Congo have the export name Wugar. The official ranks are Oaganic (Organic), Bugisu AA, Bugisu A, Bugisu B, Bugisu PB, Wugar, Drugar and other unlisted grades. To find Ugandan coffee with good performance, you must first recognize the three grades of BugisuAA, An and PB, but because the country is inland and has many transportation problems, it often comes to raw beans with low moisture content and not emerald green appearance, but Ugandan coffee is not a type of coffee that emphasizes aroma, as long as the raw beans are not and turn 100 or yellowed, they can generally have a good flavor performance in the producing areas. It has a low ripe fruit aroma, such as the taste of red wine, and a thick mellow thickness, which is similar to some Kenyan beans with low tone, but with a mild soil flavor, so it is quite different from other East African countries in flavor characteristics. on the contrary, it is somewhat similar to Asian Indonesian Sulawesi Tonaga coffee and Java state-owned manor coffee. The baking degree between City+ and Full City+ is all better.