African Coffee Bean Origin Uganda Sun-baked Coffee Flavor Taste Characteristics Introduction

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Introduction of Ugandan Portuguese Coffee in Qianjie

The territory of Uganda is mostly a plateau about 1200 meters above sea level, and there are many lakes, known as "plateau water villages." Lake Victoria, the second largest freshwater lake in the world, has 42.8% of its area in Uganda. In short, the country is not short of water.

The country is on the equator, and most areas belong to the savanna climate, but because of the relatively high terrain, the year is only divided into dry season and rainy season. Coupled with the vertical and horizontal lakes and rivers, abundant rainfall, luxuriant plants, the average annual temperature is only about 23 degrees Celsius. It's so suitable for growing coffee.

In fact, the production of Arabica beans (Arabica) accounts for only about 15% of Uganda's total coffee production, what about the rest? It's all Robusta. Large areas of robusta coffee trees naturally grow in Kibale Forest National Forest Park in southern Uganda.

Coffee is grown in 112 areas of the country.

Robusta coffee is grown at low elevations in 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).

Ugandan coffee processing is mainly wet processing (washing) and dry (solarization) processing. Most of the robusta coffee is processed by daily dry method, but also a small part of it is processed by wet method. Generally speaking, the quality of wet processing is higher than that of dry processing. There are 537 dry processing plants and 22 wet processing plants in Uganda

Uganda, Portugal.

Producing area: Mount Elgon, Uganda

Altitude: 1600-1850 m

Treatment method: anaerobic fermentation and solarization

Variety: SL14&SL28

Flavor: it smells fermented and slightly sour, with sour notes of grapes, citrus, lime and berries in the mouth, creamy in the middle, sweet caramel and cocoa in the end, with a sense of juice, and the whole bean tastes thick.

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