Elgon Elgon Mountain, a coffee producing area in Uganda, introduces the grading system of Ugandan coffee names.

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Mount Elgonne is the producing area of fine coffee in Uganda, and it is also the best quality coffee producing area in Uganda. What Qianjie wants to share with you today is a boutique coffee from this producing area, the anaerobic solarization of Mount Elgonne. After the coffee arrived at the store, Qianjie immediately planned its baking. The three curves of the old operation were compared and selected, and the curve was determined after optimization. This coffee has the aroma of ripe fruit, with sweet and sour taste of grapes and citrus in the mouth, and smooth and sweet taste of nuts and cream in the back. Overall is partial to the fruit juice taste and full-bodied and solid.

Uganda is a landlocked country in eastern Africa. Uganda, which is rich in water resources, has countless lakes, wetlands and rivers, and Uganda is the source of the great Nile. Volcanoes, glaciers, hot springs, deserts, undulating and fertile hills surrounded by mist all the year round. Uganda has more than 500 protected areas and several national parks, a variety of excellent geographical environment, so that many primates and more than 1000 species of rare birds can live here safely. At the same time, Uganda has gradually become a natural ecological tourist attraction.

Coffee provides a steady income for farmers of the Bakonzo tribe, allowing them to support their families and develop their own homes with many farms. There are many small towns in this area, mainly lowland, and they have built a good road network. These towns are ideal locations for coffee processing, home to many farmers' groups and equipped with processing facilities, and there are Kisinga processing stations that specialize in the production and processing of boutique Arabica coffee. The average area of the farm is 2 acres, and farmers work by hand on a household basis, then work with other groups in the community to process and sell coffee. This practice is called sharing agriculture.

Ugandan coffee is best known as Bugisu, and the planting area is located in Mt. On the western hillside of Elgon). Found in the critical Elgon Mountains of Kenya (Mt. On the steep slopes of Elgon, coffee is transported almost entirely by donkeys. The coffee is full-bodied and sticky, with some analogies similar to Indonesia's Mantenin coffee.

The names / grades can be divided into the following categories: 1. Bugisu AA 2. Wugar A 3. Drugar Uganda 4. Buckycin AA 5.Uganda Bugisu AA

Treatment: this bean is treated by anaerobic fermentation and solarization. The drying process is first placed in a ventilated passage, dried on a raised single-layer shelf for 5 days, and then mechanically dried at a temperature of 30 degrees for 15 hours.

Analysis of raw beans of Qianjie coffee

This bean is made up of SL14 and SL28, both of which are common in Uganda. The SL variety comes from the development and selection of Scott Lab. Kenyan coffee is world-famous for SL28 and SL34, so the Ugandan government vigorously promotes and distributes SL seeds to farmers. Among them, SL14 not only has good flavor and drought resistance, but also can be harvested after planting for two years, which meets the needs of farmers. Raw beans are yellowish green in color and smell of oranges and grass.

Qianjie coffee roasting analysis roaster Yangjia 800N (roasting capacity 300g)

The furnace temperature is 160℃ and the firepower is 100. the throttle is opened at 390 ℃, and the throttle is opened to 4 at 140℃, the firepower remains unchanged; when the furnace temperature is 146.1 ℃, the bean meter turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, the firepower is adjusted to 80 ℃, and the throttle remains unchanged. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point, when the sound of the explosion point starts to explode, and the throttle opens to 5. After the explosion, the development of the ℃ after the explosion begins.

Agtron bean color value is 72.4 (left), Agtron pink value is 80.4 (right), Roast Delta value is 8.

Qianjie coffee cup test flavor: smell fermented, sipping with citrus, black plum, dried fruit, caramel, nut flavor

Anaerobic fermentation solarization of Puzhitian in Uganda

Producing area: Mount Elgon, Uganda

Altitude: 1600-1850 m

Treatment method: anaerobic fermentation and solarization

Variety: SL14&SL28

Qianjie coffee brewing analysis | filter cup: V60 water temperature: 90 ℃ powder / water ratio: 1:15 Grinding degree: medium and fine grinding, that is, fine sugar thickness (VARIO 50: 57% pass rate of Chinese standard No. 20 sieve)

Qianjie coffee brewing technique: segmented extraction. Steam with 34 grams of water for 25 seconds, circle water injection to 130 grams, continue water injection to 226 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 45 ".

Flavor: it smells fermented and slightly sour, with sour notes of grapes, citrus, lime and berries on the palate, creamy in the middle, sweet caramel and cocoa in the end, with a sense of juice. This bean tastes full-bodied and solid when the temperature is high, and it tastes sour and sweet when the temperature drops.