Organic certification | White Nile producing area in northern Uganda | slow drying washing method Katim, SL14

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Organic certification | White Nile producing area in northern Uganda | slow drying and washing Fakadim, SL14 flavor?

Organic coffee comes from the high altitudes of the white Nile in northern Uganda. In the process of treatment, the unripe beans are screened by washing, washing and peeling for one hour, then moved to an elevated bed to dry in the sun for two weeks, and then dried in a centrifuge for 48 hours until the target moisture content is reached. The white Nile treatment plant uses volcanic rocks to recover the waste water produced during the washing process.

Uganda, which became independent in 1962, is a country lacking agricultural land in North Africa, with many mountains and lakes. Most people live in southern Uganda, and the Nile basin in northern Uganda has a humid and warm climate. Uganda's natural environment has fertile soil and stable rainfall. 80% of Uganda's employed population are farmers, and coffee is the third largest export agricultural product after cotton and tea.

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.

■ country: Uganda

■ producing area: White Nile region

■ varieties: Catimorn (30%), SL14 (70%)

■ altitude: 1450m-1800m

■ treatment: slow drying and washing

■ certification: organic certification

■ reference flavor: raisins, spices, chocolate, western pear, excellent mellow thickness, long sweet rhyme

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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.