Introduction to the standard sour taste and low taste of Ugandan coffee bean grading method
Introduction to the standard sour taste and low taste of Ugandan coffee bean grading method
Ugandan coffee beans have a unique flavor of delicate taste, which is very suitable for making Italian and other flavors of coffee. More importantly, Ugandan coffee beans are strictly screened according to the standards of the international market to ensure their high quality and pollution-free characteristics.
Africa is the hometown of the two major varieties of coffee, Arabica and Robusta, while Uganda, which is located in eastern Africa, which is known as "plateau water hometown" and "Pearl of East Africa", is believed by many to be the birthplace of Robusta.
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. 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. Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the northeast and Ruwensori in the west.
Generally speaking, in alpine areas, due to the cold climate and the slow growth rate of coffee, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the contrary, the density of raw beans is smaller and the texture is less hard, then the quality of coffee is worse, so there are also people who classify it as "hardness". This classification method can be divided into the following categories: extremely hard beans, height of about 4500 to 5000 feet, referred to as SHB; high hard beans, height of about 3000cm 4500ft, referred to as GHB; hard beans, height of about 2000,000ft, referred to as HB; Pacific coastal area, height of about 984ft 3280ft, referred to as Pacific. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are all classified in this way.
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A brief introduction to the description of taste and flavor of Tarazhu coffee beans in Costa Rica
A brief introduction to the method of describing the taste and flavor of Costa Rican Tarazu coffee beans Costa Rican coffee is very skilled, regardless of breeding, planting or post-processing (washing, half-sun) is a good reference for various producing countries. However, the supply of famous producing areas falls short of demand, and unscrupulous operators often mix them with high-quality beans in other second-rate producing areas, and the producing areas hundreds of miles away from Tarazhu dare to fish in troubled waters in the name of Tarazhu, no.
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Description of the taste and flavor of Tarazhu coffee beans in Costa Rica
The taste and flavor of Costa Rican Tarazu coffee beans describe the growing environment the volcanic soil of Costa Rica is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of volcanic ash and dust. Costa Rica was therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee
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