Uganda coffee taste Uganda AA- Bugison (Bugisu) Arabica washed coffee beans

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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 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.

The bean bag above is marked as WASHED UGANDA.

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 unfermented coffee beans so that the quality can not be improved and can not get a good harvest and price.

In the new season, the coffee grade produced by the Bugisu producing area 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 eyes in 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.

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

Cup test

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.