Taste, yield, taste and flavor description of Ugandan coffee growing environment

Taste, yield, taste and flavor description of Ugandan coffee growing environment

It belongs to the basic flavor. It is characterized by chloride, bromide, iodide, nitrate and sulfate solution of potassium and lithium. Sour (acidy), mellow (mellow), winey (winey), bland (light), sharp (sour) and sour (soury) are mainly felt by the fungiform mastoid on the front edge of the tongue. The four basic flavors are produced by the interaction of different relative intensity, which is also the basis for the classification of coffee with similar taste. Spicy (nippy)

Secondary taste associated with "acidy". When coffee is inhaled into the mouth, the tip of the tongue has a sweet and prickly feeling. When the coffee cools down, sweetness becomes the main taste in the mouth. Because the proportion of acid is higher than the average level, and the sour taste is produced by the sour taste, it is produced in the process of mixing with stronger sugar. Costa Rica's SHB coffee has this characteristic.

The coffee growing industry in Uganda is one of the pillar industries of its exports. Uganda is the birthplace of Robsta in Africa, just as Ethiopia is the origin of Arabica coffee, while Robster coffee was first discovered in Uganda. So far, Uganda has a history of growing coffee for more than 100 years. The output ranks second in Africa, after Ethiopia. At the same time, Uganda is one of the few major countries in Africa dedicated to the production of organic coffee. In Uganda (Uganda), Arabica coffee beans account for only 15% of the country's total coffee production, and Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north-east and Ruwensori in the west.

Uganda is a tropical African country, its fertile soil, suitable altitude and climatic conditions are suitable for the growth of high-quality coffee. As early as more than a decade ago, the leaders of China and Ukraine had the intention to enhance the trade cooperation and traditional friendship between the two countries through coffee trade. With the concern of the leaders of the two countries and the support of the Beijing Municipal Government, Beijing Beichen Industrial Group and the Ugandan Coffee Development Bureau formally signed a cooperation agreement on January 21 this year. The coffee launched by Chenao Company chooses the pattern of Crown Crane, a rare bird well known in Uganda, as a trademark to represent the natural and pure coffee products.

It belongs to the basic flavor. It is characterized by chloride, bromide, iodide, nitrate and sulfate solution of potassium and lithium. Sour (acidy), mellow (mellow), winey (winey), bland (light), sharp (sour) and sour (soury) are mainly felt by the fungiform mastoid on the front edge of the tongue. The four basic flavors are produced by the interaction of different relative intensity, which is also the basis for the classification of coffee with similar taste. Spicy (nippy)

Secondary taste associated with "acidy". When coffee is inhaled into the mouth, the tip of the tongue has a sweet and prickly feeling. When the coffee cools down, sweetness becomes the main taste in the mouth. Because the proportion of acid is higher than the average level, and the sour taste is produced by the sour taste, it is produced in the process of mixing with stronger sugar. Costa Rica's SHB coffee has this characteristic.