Uganda boutique coffee-Sipi Falls tin waterfall coffee bean flavor? Sipi Falls coffee

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Uganda boutique coffee-Sipi Falls tin waterfall coffee bean flavor? What is the Sipi Falls coffee plan?

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. Sipi Falls Falls originates from the fact that Mount Ergon is a beautiful landmark of Uganda, and many people think that the huge mountains of Ergon represent what used to be the highest mountain in Africa.

The Sipi Falls Falls Coffee Project was launched by Kavagon in 1999 and currently involves about 5000 small farmers, covering an area of 2000 hectares. Sipi Falls Falls originates from the fact that Mount Ergon is a beautiful landmark of Uganda, and many people think that the huge mountains of Ergon represent what used to be the highest mountain in Africa. The hippie Falls Coffee Project, launched by Kavagon in 1999, currently involves about 5000 small farmers, covering an area of 2000 hectares.

With the assistance of training, seedlings and other services provided by Kavagong, coffee farmers can improve the quality and good rate of agronomy and increase the amount of harvest, bringing more income to families.

The interplanting of shade trees provides shade for coffee trees and food for farmers.

With the assistance of training, seedlings and other services provided by Kavagong, coffee farmers can improve the quality and good rate of agronomy and increase the amount of harvest, bringing more income to families.

The interplanting of shade trees provides shade for coffee trees and food for farmers. #

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.

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

Processing System treatment: Full Washed washing drying on African viaduct

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, raspberry, yesame sugar dark chocolate, lemon aroma, coconut sugar, sugar cane, mango, black sugar

Qianjie recommended cooking:

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.