Description of roasting degree, taste and flavor of Ugandan coffee beans A brief introduction to the treatment of varieties in producing areas
Description of roasting degree, taste and flavor of Ugandan coffee beans A brief introduction to the treatment of varieties in producing areas
Coffee originated in Ethiopia in Africa, and then moved to Yemen in the Arab region of the Middle East, so some people call it "Arabik".
Then it spread to Java, Indonesia, and from there to Latin America. African coffee was previously grown in Congo, Uganda and other places, for Robster coffee, and a kind of coffee grew in Liberia, for Liberia.
In 1753, Swedish botanist Carl van Linnay divided coffee into three original species: Arabica coffee (about 70% of the world's coffee) and Roberts coffee (originally 25% of the world's coffee). And now almost no one cares about Liberika coffee.
Dry aroma (1-5): 3.2
Wet aroma (1-5): 3.4
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
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 a good Ugandan coffee, you must first recognize the BugisuAA, An and PB grades, but because the country is inland, there are many transport problems.
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Description of the characteristics and Flavor of Yunnan Coffee beans A brief introduction to the taste of the growing environment
A brief introduction to the taste of Yunnan coffee beans, also known as Arabica (Arabica), is the most traditional Arabica coffee variety, generally known as Yunnan small seed coffee, has been cultivated for more than a hundred years. Before the 15th century, coffee was monopolized by the Arab world for a long time, so it was called Arabian coffee by Europeans. Original
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A brief introduction to the varieties produced by the method of taste treatment for the flavor description of sun-dried Yerjia Shifeiwaka coffee
Most coffee beans are washed with water, but a small number of peas are deliberately sunburned to enhance their charming fruit aroma and mellow thickness. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to unique oranges and flowers.
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