Flavor characteristics of Ugandan Bucky Su Bugisu AA Uganda Coffee

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Uganda is a landlocked country in eastern Africa. Just as Ethiopia is the native place of Arabica coffee.

Uganda is also one of the few major countries in Africa dedicated to the production of organic coffee.

The most famous coffee producing area in Uganda is the buckyasu region in the north near the Kenyan border.

Found in critical alpine Mt of Kenya. On the steep slopes of Elgon, coffee beans are transported almost entirely by donkeys.

Uganda, known as the "Pearl of the Dark Continent"

Have a beautiful natural environment (there are many nature reserves and national parks, diverse natural landscapes)

But because of its inland location, coffee bean exports often need to be shipped to port cities in neighboring countries.

Therefore, it is necessary to maintain good relations with neighboring countries in order to harvest smoothly and "quickly".

And the processed beans are transported and exported. If processed coffee beans are stored in ports or even trucks

It has a fatal effect on the quality of beans.

Fortunately, the situation in East Africa has been relatively relaxed and stable in recent years, and the quality in recent years has been quite good.

Germany has always been a big buyer of Ugandan coffee beans and is now available in Taiwan.

Located in the high mountains bordering Kenya, it is very similar to good Kenyan beans.

Bugisu AA (AA is the highest grade of Ugandan coffee) has a fruity dry aroma and a sweet finish in the throat.

The entrance has a rising sweetness and sour, does not stimulate the taste buds sweet and sour, after the entrance is replaced by a strong sweetness, neither frivolous nor too heavy texture

Leave a touch of sweetness in the mouth.