Uganda AA- Bugisu coffee beans Ugandan coffee characteristics how about Ugandan coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Although Uganda is the second largest coffee producer in Africa, it is 90% robasta beans and only 10% Arabica beans.

Coupled with the political unrest in recent years, the supply of goods is not very stable. If you like, try to enjoy when you can!

The aroma performance of coffee after grinding is ─

The first smell, fragrant but not sweet, with a deep, light and elegant flower fragrance.

The second smell, straight up the god seems to be close to smell the fragrance of the perfume lily stamens.

The third smell, after convergence, a smell of baking cookies.

After siphon cooking, the fragrance of flowers and sweetness floated from the smell cup, like the core powder when the stamens were in full bloom.

Imported drink ─

There is still the fragrance of flowers in high temperature, but it is not as strong as when smelling incense.

At medium temperature, it looks like black cocoa and has no sweet taste. Purse the tongue back to the throat, then breathe out through the nose, and finally feel the smell of tobacco.

At low temperature, the smell of milk gradually comes out, and the colder it is, the more sour it is, and the smell of tobacco that appears at the end of the middle temperature is also gradually aggravated.

On the whole, it is a flower-scented, not sweet, very delightful cup of coffee.

1. Features: elegant acidity with sweet fruit and full-bodied taste.

two。 Bouquet: rich, warm and mellow, with aromas of chocolate and almonds.

3. Vision: coffee beans with full grains and fried culture are more beautiful.

4. Baking method: medium baking.

5. Treatment: washing treatment.

6. Suitable for extraction methods: hand flushing, siphon, Italian coffee machine.

[product description]

Uganda is located in the East African plateau, with an average elevation of 900m, many lakes, and the title of East African plateau water village. 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 with strong growth, accounting for about 94%. Only 6% of coffee is a traditional Arabica tree species. These rare coffee beans are grown in tropical rainforests and most of them are exported to countries around the world.

[product features]

Different from other East African coffee, Uganda ground coffee has bitter chocolate and obvious aroma of peanut and almond nuts. after brewing, the coffee has the characteristics of sweet fruit and mellow taste, but fermented aroma and low acidity are relatively rare. give you a new sense of smell and taste.

[product specifications]

Product name: Uganda AA- Bugisu coffee beans.

Product ingredients: 100% coffee beans.

Coffee origin: Uganda.

Country of production: Taiwan.

Baking method: medium baking.

Grade or variety: Supremo.

Preservation period: 8 months.

Expiration date: such as the day, month and New year marked on the box.

Weight: 225 grams (half a pound).

How to keep it: please put it in a cool place and avoid putting it in a place of high temperature, humidity or direct sunlight.

Coffee beans are natural agricultural products that affect the content of caffeine due to the seasonal weather of the place of origin.

Caffeine: 132 mg per serving.

The average person's daily caffeine intake should be less than 300 mg. Pregnant women, breastfeeding, children and those who are sensitive to caffeine should not drink it.

Nutrition label:

100 grams per serving

Per copy

358.2 calories

12.2 grams of protein

7.2 grams of fat

1.8 grams of saturated fat

Trans fat 0.0 grams

60.7 grams of carbohydrate

0 grams of sugar

Sodium 0.2 mg