Guide to the baking curve of Ugandan coffee beans description of the taste and flavor of Ugandan coffee treated by different treatments

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Uganda is located in the interior of eastern Africa. The highland climate makes it a unique coffee-producing area. Uganda's coffee quality is not inferior to Kenya. Uganda coffee is BUGISU produced on the steep slopes of MT ELGON, Kenya's critical mountain. It insists on high quality washing treatment. It is a very layered coffee with heavy texture and rhyme. Uganda coffee sun Arabicajugar drugThere are not many beans that must be picked out. You can pick out black beans, enzyme beans, too small fragments, etc., and also find a few robustas; if you really want to be strict, you can score several grades.

Because it is sun-dried beans, the water content is relatively small, the beans are relatively small and easy to heat, so Uganda coffee can be appropriately roasted faster. People just use the fire in the family gas stove. The coffee roaster first uses a small fire to dehydrate for about ten minutes. When it is almost 190 degrees Celsius, slightly increase the fire power. When it reaches 195 degrees Celsius, the first explosion will occur. After the first explosion lasts for about two minutes, it will enter the second explosion. When the fire is turned off at 220 degrees Celsius, the beans will continue to be roasted for one minute with residual heat. Because it is a relatively rough processing of the system beans, silver skin is more, need more time to blow clean.