What are the flavor and taste characteristics of Ugandan coffee beans? grinding water temperature parameters of Ugandan coffee beans

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Introduction to the taste characteristics of Qianjie coffee-Ugandan coffee

Uganda, a landlocked country at the source of the Nile, has a history of producing coffee as long as other East African countries, but the quality of coffee has not been improved because of the war caused by ethnic antagonism. it was not until 15 years ago after the end of the war that Uganda's coffee industry developed rapidly.

If Ethiopia is the birthplace of Arabica coffee, then Uganda is the hometown of Luodou. During the colonial era, with the encouragement of the British, Uganda began to widely cultivate low-altitude species of Robusta. Today, Uganda has become the second largest exporter of Robusta in the world. Eighty-five percent of the coffee grown in Uganda is robusta coffee.

Although it is a coffee-growing country dominated by Robusta, Uganda also produces high-quality Arabica coffee, and its Akabica cultivation history can be traced back to a hundred years ago. Today, most of the country's Arabica is grown in the southeast of Mount Elgon, 4321 meters above sea level, and some on the border between Uganda and Kenya. Coffee, bananas, peanuts and other plants grow in the mode of mixed agriculture, and tall fruit trees become shade trees for coffee, thus ensuring the yield of coffee.

Coffee in Uganda is divided into Robusta and Arabica, of which Robusta coffee is grown in low-altitude areas of central, eastern, western and southeastern Uganda, up to 1200 meters above sea level. Arabica coffee is grown in the highlands of the slopes of Mount Mount Elgon in the east and Mt in the southwest. Rwenzori and Mt. Muhabura (altitude 1500-2300 m).

Coffee farmers in Uganda

Ugandan coffee is mellow and full-bodied, with charming fruit aromas and obvious layers of flavor. Arabica coffee in Uganda is dominated by traditional varieties such as Kent, Itsuka and SL-14,SL-28, while Robusta has two varieties: & # 39; Nganda Nganda' and & # 39; Erecta & # 39;

The local coffee processing methods in Uganda are divided into Drugar and wugar, and the grading system is relatively primitive. Coffee beans are classified as AA,A,B,C,PB (round beans) and E (elephant beans).

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