How do Ugandan coffee beans taste? Flavor characteristics of AA Coffee in Yunbao Farm, Uganda

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How do you describe the taste of Ugandan coffee beans? What are the flavor characteristics and taste of the AA grade of Coffee Cloud Waterfall Farm in Uganda?

Coffee in ancient times was regarded as something that Ugandan soldiers had to chew before they entered the battlefield, because soldiers believed it would bring them courage and victory, and now science has proved that this is caused by caffeine.

Uganda is located in the source of the Nile is a landlocked country not off the sea in Africa, a country with dense green forests, lakes, wetlands and rivers rich in water resources, almost all administrative areas grow coffee, it is the tenth largest producing country in the world, but generally people do not know much about it, because the quality is somewhat different from that of other East African beans, because the terrain is difficult after coffee harvest and the construction of roads is backward. Often sent to the processing plant, the beans had fermented and stinked until the 1990 war stopped and Uganda began to develop transportation, and coffee became the most important agricultural product in the landlocked country.

Uganda, located at the source of the Nile, is a landlocked country in Africa that does not rely on the sea. Although Uganda 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. good coffee is mostly grown in areas adjacent to Kenya, and some good coffee beans are shipped to Kenya to be sold as Kenyan coffee. It was not until the end of the war 15 years ago that Uganda leapt into a fast-growing country 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.

Uganda coffee grade is the same as Kenya, 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 if the AB bean of Manor An is also better than the AA bean of Manor B. Coffee is sold through two kinds of pipes: fine products auction and direct sale, if the fineness of the treatment process and the elimination of missing beans are strengthened. It is believed that it can get better sales under the condition of high coffee prices in Kenya and Ethiopia.

Uganda coffee has too many defective shell beans and unsuccessfully fermented coffee beans so that the quality can not be improved and can not get a good harvest and price.

Qianjie Coffee shares the suitable baking degree of Ugandan Coffee

Shallow baking: there is an obvious aroma of peanuts and almonds after grinding beans, and the aroma of immortal grass also has the fermented taste of sun beans when cooking, the taste is thin and not complex, the acidity of Hawthorn fruit is not strong, and the acid turns sweet to sweet quickly. The aftertaste is sweet and sweet.

Medium and deep baking: after grinding, there are aromas of bitter chocolate and almonds, coffee brewed with a hint of spice in dark chocolate, sweet taste of dried banana and pineapple fruit, rich oil ester acidity and very low acidity. Coffee slightly cold, full-bodied chocolate flavor turns 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.

Most of the coffee trees are robusta with strong growth, accounting for about 94%. Only 6% of the coffee is traditional Arabica, which is the same as in Kenya, and the AA grade is the best. 2012 Direct Coffee is the most famous traditional Arabica bean in Uganda, which is AA, which is produced by Cloud Waterfall Farm (Sipi Falls) from Bugisu in the new season.

Property Characteristics: farm characteristics

Farm Farm: Sipi Falls Coffee Cloud Waterfall Farm

Name name: Sipi Falls AA

Grade level: AA

Country country: Uganda Uganda

Region:Mt Elgon

City City: Sipi

Altitude altitude: 1400 Murray 1900m

Farm Size farm size: small coffee farmers who grow in small areas.

Harvesting Method:Hand picked is harvested by hand

Coffee Characteristics: coffee characteristics

Variety varieties: Bourbon bourbon SL14, SL28, Blue Mountain Blue Mountain

Processing System treatment: Full Washed washing drying on African viaduct

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: cinnamon, fennel, pepper, packed tea, cereal flavor, honey, chocolate, brown sugar

Acid: citric acid, grapefruit, is a traditional thick coarse acid, not bright acid

Complex complexity and other other: fresh taste, strong taste, thick taste, with the taste of original coffee

Evaluation: Yunfu Farm in Uganda has a stronger style and acid quality, and clearly feels that the treatment process has improved a lot, and it is the trump card of the hidden version of beans in East Africa.

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