Detailed description of AA Flavor Evaluation in Bugisu, Uganda

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Bugisu AA (Bugisu AA)

[Origin] Uganda (Uganda)

Water washing

[baking] recommended baking degree: medium baking

[cup comment] the lemon aroma of shallow baking disappears during deep baking and is replaced by a slightly bitter and sweet chocolate biscuit; it has lower acidity than most East African Arabica, but has a more mellow taste.

Bujisu is a region of Uganda; the Arabica of this region has a very outstanding flavor because of its unique volcanic ash cultivation, so it is grouped into a separate category, under the name "Bugisu". Bugisu AA is fragrant, soft and sour, impressively bitter and sweet, accompanied by a comfortable chocolate taste. Silky texture, rich taste, mellow, with lazy and charming temperament.

About Ugandan coffee:

Uganda is located in East Africa, across the equator, mainly located in the Central African Plateau; there are many lakes and has Lake Victoria, the largest lake in Africa. The territory has high mountains and a mild climate; rainy hills and slopes are suitable for growing coffee; Uganda is the birthplace of Robesta species.

The most famous coffee in Uganda is Bugisu Arabica. Bugisu, a province of Uganda, is separately named Bugisu because of its excellent coffee quality. (Arabica in other regions is called Drugar). In addition, Uganda is Africa's largest producer and exporter of Robusta.

Uganda's coffee export occupies a very important position in its underdeveloped national economy. Therefore, the Government also attaches great importance to it. Uganda Coffee Organization is the main regulator of coffee trade and export. Uganda has no coastline and coffee is transported to all parts of the world through Kenya.

It is well known that coffee originated in Ethiopia, the earliest Arabica variety, while Robusta originated in Uganda, both of which are from Africa. As the hometown of coffee, Africa not only has many excellent coffee varieties, but also is still one of the three largest coffee producing areas in the world. The flavor and taste of African coffee is the most complex and excellent; due to the appropriate altitude and climate, African coffee tastes better than coffee from South America and Southeast Asia; this is an unofficial evaluation from the International Coffee Organization (ICO). However, due to poverty, coupled with deficiencies in publicity and brand building, backward coffee cultivation and harvesting technology and lack of government regulation, the export volume and popularity of coffee beans in Africa are far lower than those of coffee producers in South America and Southeast Asia, led by Brazil. Over the last decade, several major African exporters (such as Ethiopia, Kenya, Uganda, Tanzania and Rwanda) have stepped up regulation of coffee production and trade, reducing the circulation of raw coffee beans and bringing better quality African coffee beans to the world by improving planting, harvesting and storage technologies. Better quality has promoted the brand construction of boutique coffee in various countries. Nowadays, coffee beans such as AA (Kenya AA) of Kenya, Yirgacheffe of Ethiopia, Harald (Harar) and Bujisu AA (Bugisu AA) of Uganda have become the ranks of boutique coffee with world reputation; it is believed that more and more African coffee varieties will be recognized by people and join the ranks of world boutique coffee.