Flavor and taste characteristics of Uganda coffee beans _ recommendation of Uganda coffee beans brand _ quotation of Uganda coffee

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Although Uganda is the second largest coffee producer in Africa, 90% of Ugandan coffee beans are robastian 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 Ugandan coffee beans, 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.

There is great hope for the future.

In Uganda (Uganda), Arabica coffee beans account for only 10 per cent of the country's total coffee production, but it is enough to attract attention. Uganda's best coffee is mainly produced in the mountains of Elgon and Bugisu along the Kenyan border in the north and Ruwensori in the west, and is available for export in January or February of each year.

The equator runs across Uganda, and the suitable climate makes it the main producing area of Robart coffee beans in the world. In the 1960s, Ugandan coffee production remained at 3.5 million bags a year. By the mid-1980s, coffee production had dropped to 250 bags a year, mainly for political reasons. But now coffee production is on the rise again, currently about 3 million bags a year. One of the main problems facing the coffee industry is that there are no good roads to transport coffee to ports such as Mombasa (Mombasa) in Kenya or Dar es Salaam (Dar es Salaam) in Tanzania.

Screening of Ugandan coffee beans (Uganda)

In order to improve the quality and reduce the cost of coffee, in November 1990, Uganda abolished the exclusive right to operate the Coffee Management Committee (Coffee Marketing Board, referred to as CMB). Most of the work originally undertaken by the Coffee Management Committee has now been handed over to the cooperative organization. Privatized coffee accounts for two-thirds of the country's export revenue, so the government imposes a tax on coffee shops, hoping to increase much-needed income. But instead, coffee exports fell by 20%, and coffee smuggling became more and more serious.

Like Tanzania, rising coffee prices in recent years have encouraged farmers to return to their estates, reclaim once-abandoned land to grow coffee, and Ugandan coffee beans look promising.

Unique tribe dou tribal name: Bugisu Bugisu

Origin: Mt.Elgon Region Elgon Mountain region, Uganda, Africa

Raw bean: Organic HB organic certification hard bean Hard Bean

Palate: simple and thick taste

Note: the Bugidu tribe lives in the mountains of Elgonne and has become farmers of coffee experts. As the natural environment has not been damaged, so the production has been organically certified, which is a very special place. Because the mountains are steep and there are few formed roads in the mountains during the rainy season, transportation is not easy, but the Bujisu use donkeys to transport raw beans, which solves the problem. India uses elephants to transport coffee beans. So every time I drink Uganda, I feel the original enthusiasm for coffee.

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