Uganda AA Bugison (Bugisu) producing area | Arabica wet treatment of fermented bean flavor?

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Uganda AA Bugison (Bugisu) producing area | Arabica wet treatment of fermented bean flavor?

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.

The system is made of washed coffee, especially for coffee fruits harvested by picking. It includes the following stages: cleaning, removal of pulp (mechanical separation of pulp and coffee beans through a drum), fermentation (soaking for 24 hours to remove mucus), washing (120 litres of water per kilogram), sun drying for 9-10 days or drying by dryer, shelling and polishing, winnowing; this process will affect the final color of coffee beans: Arabica coffee turns blue to green and Robsta coffee turns green to yellow.

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 too many defective shell beans and unsuccessfully fermented coffee beans so that the quality can not be improved, can not get a good harvest and price, the new season in 2010 introduced from the Bugisu (Bugisu) production of coffee grade of AA, coffee beans show dark green from the appearance of raw beans can be seen from the traditional Arabica beans about 18fu 19 mesh size.

Shallow baking end (City): after grinding beans, there is obvious aroma of peanuts and almonds, and when cooking, the aroma of immortal grass also has the fermented taste of sun beans, the taste is thin and not complex, the acidity of Hawthorn fruit changes quickly from acid to sweet, and the finish rhyme has the aroma of sweet fruit and wheat tea.

Re-baking second explosion (Full City): after grinding, there are aromas of bitter chocolate and almonds, dark chocolate shows a little spice aroma after coffee brewing, sweet taste of dried banana and pineapple fruit, taste full-bodied with rich oil ester acidity, coffee slightly cold, full-bodied chocolate flavor turns to sweet brown sugar water sweet.

Flavor: Uganda AA- Bugisu has the characteristics of traditional East African Arabica coffee with sweet fruit and full-bodied taste, but fermented flavor and low acidity are relatively rare. It is a kind of coffee beans suitable for re-roasting to get rich ester feeling and richness.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off. |