What are the characteristics of Ugandan coffee | introduction to Ugandan coffee producing areas and flavor characteristics
Most of the coffee grown in Uganda (80 per cent) comes from the variety Coffea canephora var.robusta, while the remaining 20 per cent includes Arabic varieties such as Typica,SL 14 and SL 28 and Kent. The Arabica variety Bugishu / Bugisu (Arabica coffee variety bugishu) is also grown in Uganda, which grows near Sipi Falls on the Shanxi slope. Elgon, one of the largest mountains in Uganda.
Region: Uganda (Bugisu)
Growth height: 1300-2200 m
Variety: Arabica (Typica, SL 14, SL 28, Kent)
Harvest season: October-February
Treatment process: full water washing
Aroma: Woody, orange peel
Bouquet: citrus, fruity, white tea
Body: smooth
Acidity: medium
Coffee growing areas are generally divided into:
West Nile (Okoro-bordering the Democratic Republic of the Congo and Sudan to the northwest)
Northern region (lira, Gulu)
East (Mbale, Bugisu-bordering Kenya)
Central and southwestern (Jinja, Mukono, Kampala, Massaca-Lake Victoria)
Western region (Kasese, Mbarara-bordering the Democratic Republic of the Congo)
The western region produces a lot of Arabica coffee, which grows well at high altitudes, including Mount Ruwenzori (Mount Rwenzori) (in fact, the top of Mount Ruwenzori snows).
Flavor
A cup of easy-brewed Bugisu coffee is similar to a good cup of East African coffee, with sweet chocolate flavor and rich taste. In general, Ugandan coffee is of low complexity and lighter taste, so it is generally of poor quality compared with quality coffee from neighboring Zimbabwe, Tanzania or Kenya.
Lobusta in the Lake Victoria basin is well suited for clay-rich soils and benefits from some of the high elevations in the region. Their acidity is higher than that of Robbins towers grown at low elevations, so they are a good choice.
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What are the characteristics of Rwandan coffee? introduction to the producing areas and taste and flavor of Rwandan coffee beans
In some ways compared with Kenyan coffee, Rwandan coffee tends to be quite subtle with delightfully sweet, caramel aromas and hints of citrus (lemons, oranges). Overall, Rwandan coffee is rated higher than neighboring Zimbabwean and Zambian coffee, although it has not yet received Kenya and Tanzania
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Introduction to the origin of Yemeni coffee | characteristics of Yemeni coffee varieties. What is mocha coffee?
In the mountains of the central to southern parts of the Arabian Peninsula, several high-quality coffees are grown in Yemen near the Red Sea. In the region, Yemeni coffee is still growing, much less than the peak. Terraces, like rice paddies and vineyards in other countries, are carved on the hills, so they can be easily trimmed and harvested, looking like a vast manor. Mocha
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