Introduction of planting flavor in Uganda boutique coffee bean producing area

Uganda boutique: Uganda Bugishu AA....

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 farmers will concentrate on small-scale washing treatment during the harvest period of coffee bars, and then concentrate on Mbale to sell, and then carry out the latter stage of drying and grading process, and there are larger-scale processing plants and exporters in the capital Kampala.

This batch of Ugandan Bugishu AA is very different from the Kenya beans in neighboring countries. 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 Kenya beans arrived this year!

Bugishu (or Bugisu) happens to be the East African bean of the Osher series, which finally arrives on the shelves. She is very different from the previous Luanda and Prondi in aroma or flavor! In terms of acid quality, Luanda is the brightest and lively, followed by Pulong, and Uganda has the softest acid. In terms of mellow taste, the three have their own advantages and belong to the excellent bean shape of body; while the aroma is the gentlest in Uganda, Luanda is the most upfront, and Pulongdi is the most responsible, because from the harvest date of 2004-2005, the high-altitude high-quality beans in East Africa are actually very fragrant, and the flavor characteristics 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, said to the west (now the Republic of Congo), Sudan to the north and Tanzania to the south. Due to the high mountains in the country and the regulation of Lake Weidoria, although Uganda spans both sides of the equator, the climate is quite mild, 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. To this day, there are still wild species.

At the beginning of the 20th century, Arabian species were introduced from Malawi in East and South 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 Arab 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 date: October 2004

Treatment: water washing (drying in the sun after fermentation) 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 fragrance: grass, sweet fruit, nutty

Fragrance: sweet caramel, flowers and fruits, spices

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