Characteristics and Flavor description of Ugandan Coffee Bean Variety

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This batch of Ugandan Bugishu AA is very different from the neighboring Kenyan beans. The acidity is not so bright, and it is not as good as the wine, sweetness and spices that occasionally appeared in the early Bugishu, but the body is as good as the Kenyan beans arrived this year!

Bugishu (or Bugisu) happens to be the East African bean of the Osher series, which finally arrives on the shelves. It is very different from Rwanda and Pulondi in aroma or flavor. In terms of acid quality, Rwanda is the brightest and lively, followed by Pulong, and Uganda has the softest acid. In terms of the mellow taste, the three have their own advantages, and all belong to the excellent bean shape of body; and the aroma is the gentlest in Uganda, the most upfront in Rwanda, and the most dutiful in Pulong, because according to the harvest time of 2004-2005, the high-altitude high-quality beans in East Africa are actually very fragrant, and the characteristics of the flavor are also very clear!

The geography and climate of Uganda: Uganda is an inland locked country, not close to the sea, but it has a great lake of Weidoria, neighboring Kenya to the east, Zaire to the west (now the Republic of the Congo), Sudan to the north and Tanzania to the south. Due to the high mountains in the country and the regulation of Lake Victoria, Uganda has a mild climate across both sides of the equator, which is naturally suitable for growing good coffee.

Uganda, the mother of Romsda in Africa, has also produced excellent high-altitude Arabian species in recent years.

Romda coffee was discovered around Lake Weidoria in 1860, and to this day, there are still wild species there.

At the beginning of the 20th century, Arabian species were introduced from Malawi in South and East Africa, while Arabian species were mainly cultivated in Bugishu (along the slopes of the Elgon Mountains) and Wugars. The Arabian species were sold in Bugisu AA, Bugisu A (above washing treatment), Wugar A (washing), and a small amount of sun-dried beans Drugar.

93% of the country's total coffee output of raw beans is used for export to earn foreign exchange (including Arabian and Romanian varieties).

The main harvest period of Arabian species is from October to February of the following year, and the secondary harvest period is in August.

Luo species (north of the equator): October to February; Luo species (south of the equator): may to August

The main varieties planted in Arabian species are: Bourbon and Kent (but in recent years, improved new species have been tested)

Basic information of this batch of Bugishu:

Country: Uganda: Bugishu (also written as Bugisu), northeast slope of Mount Elgon

Marked: Bugishu grade: AA variety: unmarked harvest time: October 2004

Treatment: water washing (after fermentation cleaning, picking sunlight and drying) appearance / disadvantages: green, 1D/350G

Cup test: a burst of beans in the middle, that is, the baking degree of Oushe M0, the baking degree of cinnamon

Dry aroma: grass, sweet fruit, nutty

Wet fragrance: sweet caramel, flowers and fruits, spices

Sipping: cocoa-like bitter sweet taste, spice taste, acid is not bright belong to soft type, fruit sweet, greasy thick, tea astringent feeling will stimulate saliva to produce spice sweet feeling is very special, caramel sweet is obvious.

Ugandan coffee

In Uganda (Uganda), Arabica coffee beans account for only 10 per cent of the country's total coffee production, but it is enough to attract attention. Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north and Ruwensori in the west, and is available for export in January or February of each year.

The equator runs across Uganda, and the suitable climate makes it the main producing area of Robart coffee beans in the world. In the 1960s, Ugandan coffee production remained at 3.5 million bags a year. By the mid-1980s, coffee production had dropped to 250 bags a year, mainly for political reasons. But now coffee production is on the rise again, currently about 3 million bags a year. One of the main problems facing the coffee industry is that there are no good roads to transport coffee to ports such as Mombasa in Kenya or Dar es Salaam in Tanzania.

In order to improve the quality and reduce the cost of coffee, Uganda cancelled the exclusive management right of the Coffee Management Committee (Coffee Marketing Board, referred to as CMB) in November 1990. Most of the work originally undertaken by the Coffee Management Committee has now been handed over to the cooperative organization. Privatized coffee accounts for 2% of the country's export revenue, so the government imposes a tax on coffee shops, hoping to increase much-needed revenue. But instead, coffee exports fell by 20%, and coffee smuggling became more and more serious.

Like Tanzania, the rise in coffee prices in recent years has encouraged farmers to return to their estates and reclaim once-abandoned land to grow coffee, and the Ugandan coffee industry looks promising.

Uganda, located at the source of the Nile, is a landlocked country in Africa that does not rely on the sea. Although Uganda has a long history of producing coffee like other East African countries, the quality of coffee has never been improved because of the war caused by ethnic antagonism. good coffee is mostly grown in areas adjacent to Kenya, and some good coffee beans are shipped to Kenya to be sold as Kenyan coffee. It was not until the end of the war 15 years ago that Uganda leapt into a fast-growing country of coffee. Uganda is a country with lush green forests, lakes, wetlands and rivers. Coffee is the largest crop in Uganda and earns the most foreign exchange. About 500000 coffee farms are engaged in coffee-related agriculture, accounting for 25% of the total population. Coffee trees are mostly robusta coffee trees, accounting for 94%. Only 6% of coffee is a traditional Arabica tree. These rare coffee beans are grown in tropical rainforests and most of them are exported to countries around the world.

Arabica coffee beans of grade AA (ARABICA)

Uganda coffee grade is the same as Kenya, AA grade is the best, which represents the coffee bean size is uniform and uniform, but this grading system will vary according to the evaluation of each manor. For example, Manor An is better than Manor B, even if the AB bean of Manor An is also better than the AA bean of Manor B. Coffee is sold through two kinds of pipes: fine products auction and direct sale, if the fineness of the treatment process and the elimination of missing beans are strengthened. It is believed that it can get better sales under the condition of high coffee prices in Kenya and Ethiopia.

Uganda coffee has too many defective shell beans and unsuccessfully fermented coffee beans so that the quality can not be improved and can not get a good harvest and price.

In the new season of 2010, the grade of coffee produced by Bugisu is AA, and the coffee raw beans are dark green. From the appearance of the raw beans, it can be seen that the traditional Arabica beans are about 18 meters and 19 mesh size.

Shallow baking end (City): after grinding beans, there is obvious aroma of peanuts and almonds, and when cooking, the aroma of immortal grass also has the fermented taste of sun beans, the taste is thin and not complex, the acidity of Hawthorn fruit changes quickly from acid to sweet, and the finish rhyme has the aroma of sweet fruit and wheat tea.

Re-baking second explosion (Full City): after grinding, there are aromas of bitter chocolate and almonds, dark chocolate shows a little spice aroma after coffee brewing, sweet taste of dried banana and pineapple fruit, taste full-bodied with rich oil ester acidity, coffee slightly cold, full-bodied chocolate flavor turns to sweet brown sugar water sweet.

Cup test date: 2010.07.09

Dry aroma: 8

Wet aroma: 8

Clean: 6

Brightness: 7

Taste: 8

Balance: 7

Complexity: 9

Sweetness: 9

Acid quality: 6

Yu Yun: 9

Overall comment: Uganda AA- Bugisu has the characteristics of traditional East African Arabica coffee with sweet fruit and mellow taste, but fermented aroma and low acidity are relatively rare. It is a kind of coffee beans suitable for re-roasting to get rich ester feeling and richness.

The East African Great Graben (Rift Valley) connects Lake Weidoria with Mount Elgon, which is a famous and important boutique coffee belt in East Africa. The eastern side of Mount Elgon is one of the important coffee producing areas in Kenya, while the western side of Mount Elgon, the western highland on the Ugandan side, also produces great coffee. This area is Bugishu!

Bugishu, about 5 hours' drive from the capital Kampala; and the coffee distribution town of Bigisu is Mbale, where there are many trader companies and coffee storage stations, so some exporters will mark "Mbale" as raw beans, followed by a series, such as AA or A, but they are actually beans that belong to the Bugishu area. Coffee farmers in Bugishu are called "Shambas". They grow bananas and cassava in coffee trees as food crops. Coffee is almost their only cash income, which is used to cover medical, household and educational expenses. Local small-scale farmers will focus on small-scale washing treatment during the coffee harvest period, and then concentrate on Mbale to sell, and then carry out the latter stage of dry treatment and classification process, and there are larger-scale consistent operation treatment plants and exporters in the capital Kampala.