Harvest the flavor contest champion! Uganda Fine Coffee Bean Kava Cooperative Shibi Kabeva Sunning

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Winner of the Flavor Harvest contest! What is the flavor of Hibikabewa sun-dried beans from Kawa Cooperative, Uganda's boutique coffee beans?

Uganda began to introduce Arabica coffee trees in 1900, while the northern Bugisu areas along the Kenyan border can produce higher-quality coffee.

In general, a coffee fruit contains two slices of coffee beans. On the other hand, small round beans (also known as "single-celled beans") are produced in the case of mutation and become only single beans when the fruit is ripe. The oval beans are called small round beans.

Adzuki beans are especially sweet because they absorb the nutrition of a whole coffee fruit. And because of its round shape, the baking time is shorter than that of ordinary coffee beans. Therefore, farmers will carefully select round beans from coffee beans, hoping that everyone who loves coffee can taste a cup of high-quality coffee. This is also the precious place of small round beans. Uganda coffee grade is the same as Kenya, with AA as the optimal grade, strict management of the planting environment and treatment process, coffee bean quality assurance, different from other African beans, taste thick, full-bodied, obvious chocolate finish, rich drupe and fruit aromas, supple acidity, rich and mellow.

Ugandan coffee is rich in layers, hot drinks have the sweet and sour taste of dried plums and fruits, coffee is slightly cold with obvious hazelnut, caramel and spice flavors, soft and gentle acidity, and a mellow chocolate finish.

The Republic of Uganda is a landlocked country in East Africa, which is rich in water, fertile land and rich mineral deposits. It was once called the "Pearl of Africa" during the British colonial period. 82% of the domestic people depend on agriculture for a living, and most of them are small-scale farmers. Coffee is one of the major agricultural products, accounting for 25% of the export foreign exchange. It is said that in order to improve the quality of coffee beans, coffee farmers must follow the guidelines to cultivate and dispose of coffee beans, and if they break the rules, they will go to prison.

Most of the coffee is grown by small-scale producers directly on the southern and western slopes of Mount Elgon. This is mainly due to the fact that the coffee beans from harvest to processing are not delicate enough, so that the low price but unique African berries and unparalleled spice aromas are the characteristics of Bugisu coffee.

Mount Elgon Mt.Elgon-- is located on the border between Uganda and Kenya, while BUGISU Bucky Sue Coffee is grown on Mount Elgon and has special climatic and geographical conditions. However, its export value in the international market is much lower than that of Arabica in Kenya and Tanzania.

Every year, major coffee producing countries in Africa hold a national raw bean competition called "The Taste of Harvest; TOH", similar to the Cup of Excellence in Central and South America. TOH has become an arena for discovering the best coffee in Kenya, Ethiopia, Uganda and Congo.

The 2017 Harvest season Flavor Competition in Uganda was won by "Kawa Cooperative / Cabewa" (Kawacom/Kabeywa). Fisher coffee from Qingdao, China won the bid!

Many people think that Uganda only produces Robusta, but in the Mount Elgon region of Uganda's eastern Kapchorwa province, which borders Kenya, coffee is as good as boutique Kenya. The Kawa Farmers' Cooperative (Kawacom Farmers' Group), which won the harvest season, is located in Aigang Mountain. It was founded in 2000 and has grown from 5000 farmers at first to more than 10, 000 farmers now. The scale of individual farmers is very small, with coffee trees ranging from 200 to 500, mixed with other crops such as bananas and soybeans, with an average farmland of only 0.5 hectares. in the past, farmers tended to use crude peeling machines to deal with fresh cherries, and after Kawa built a first-class washing plant, he strongly persuaded farmers to send cherries to the central processing plant to improve their quality.

The varieties planted by Ugandan farmers are SL14 and SL28,SL, which come from the research and development and selection of Scott Lab. Kenyan coffee is 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.

Aigang Mountain is a still volcano. It is said that it was once the highest peak in Africa. Local people believe that gods live on the top of the mountain, far beyond the reach of mortals. When the gods are happy, there is plenty of rain and dew, the whole hillside benefits, everything grows and is green. Kawa members' coffee gardens are scattered in Aigang Mountain. After the volcanic activity ceased, a huge volcanic crater was formed at the top of Aigang Mountain, which was then saved into a lake and diverted streams to irrigate crops on the hillside. During the rainy season, the stream rises sharply, forming a spectacular waterfall, of which the waterfall of "Sipi" is the largest, falling 200m.

The Kawa Cooperative is the first organization in Africa to participate in the Organic Sustainability Program, which was launched in 2002 and became the first coffee in Africa to receive UTZ CERTIFIED certification. Compost is used for good shading. Kawa's washing plant is equipped with first-class equipment and focuses on handling cherries sent by farmers. on the same day, the peel and pulp are mechanically removed and strict washing procedures are followed. Kawa collects cherry fruits from nearby farmers at nine locations and names them at different elevations and collection points. Kawa, who won the championship this season, was collected in "Kabeywa", the runner-up beans also came from Kawa, and the collection point was in Masira. In fact, different batches of Kawa in the new production season in 2017 won seven of the top 10 in TOH, including the first three, which are all different batches of "Kawahibi", which is incredible!

Starting from 2015, Kawa not only does washing treatment, but also does micro-batch sun treatment, first removing unqualified floating beans, and then drying in the sun for three weeks, during which the fresh fruit is constantly turned to avoid fermentation or mildew. to achieve a very clean and rich flavor.

This Ugandan TOH champion bean is grown by farmers near Kabewa and treated in the sun at the Caba washing plant.

"this bean has made a big difference to Ugandan coffee, which is rising like a new star of boutique coffee on the African continent compared to Ethiopia and Kenya. In the sun beans popular today, elegant sun flavor, combined with the flavor characteristics of the coffee producing area, this kind of sun coffee is the most fascinating to me. This Ugandan coffee is the first coffee that excites me in this year's new season. In the baking stage, the coffee uses less initial firepower and a slower baking rhythm to express the multi-layered flavor of this coffee, agstron89. "

Hibikabewa SL14, Kawa Cooperative, Uganda

Uganda Kawacom Sipi Kabeywa SL14 natural

Country of production: Uganda Uganda

Producing area: Mount Elgon;Kapchorwa Province, Aigang Mountain; Eastern Uganda, East Uganda

Farm: Kawa Farmers' Cooperative Hibby Project Kawacom Farmer's Group, Sipi

Producer: small farmers near the Cabewa collection point Kabeywa

Altitude: 1700-2060 m

Variety: SL14

Treatment: insolation

Winning record: The Taste of Harvest, winner of the 2017 Uganda Raw Bean Flavor Competition