What is the reason for the low sour taste of Ugandan coffee beans
What is the reason for the low sour taste of Ugandan coffee beans
1. Protect the next generation: reduce exposure to carcinogenic chemicals such as pesticides and herbicides.
two。 Prevent soil exhaustion: according to the soil Conservation Society, soil loss is seven times higher than recovery since chemicals are used and plants that nourish the soil are destroyed.
3. Energy conservation: modern farming is suitable for planting and harvesting crops with petroleum artificial fertilizers.
4. Say "no" to chemicals: EPA has confirmed that 60% of herbicides, 90% of fungicides and 30% of pesticides are carcinogens. All of these substances can cause cancer and deformities in babies.
5. Protecting farmers: protecting the health of farmers is also one of the responsibilities of society. We must reduce the possibility of farmers being exposed to chemicals. In the third world, the safety of the use of pesticides is paid less attention to, and gradually becomes a serious problem.
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
Recommended baking degree: full city or full city+
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