Uganda AA- Bugison Arabica washed beans AA Uganda Arabica beans?

Uganda AA- Bugison (Bugisu) Arabica washed beans AA Uganda Arabica beans?

Uganda, located at the source of the Nile, is a landlocked country in Africa that does not rely on the sea. Although it 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. Most of the good coffee is grown in areas adjacent to Kenya, and some good coffee beans are shipped to Kenya to be mixed with Kenyan coffee for sale. It was not until the end of the war 15 years ago that Uganda became a country with the rapid development 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, the 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 the AB beans of Manor A will be better than the AA beans of Manor B. Coffee is sold through two channels: auction and direct sale, if you strengthen the fineness of the processing process and pick out the missing beans. It is believed that we can get better sales under the high price of coffee in Kenya and Ethiopia.

Too much empty beans in Ugandan coffee? Defective beans and unfermented coffee beans make it impossible to improve the quality and get a good harvest and price.

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

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 aftertaste, rich chocolate flavor into sweet brown sugar water sweet.

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.