Africa Uganda Egon Mountain producing area Zor Mountain Yagrani processing plant coffee beans SL14 coffee varieties

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Ugandan coffee is a "little shyness" in Africa and has not been active in the public eye. The reason why Ugandan coffee is so shy is that Uganda has been growing mostly Robusta, and in recent years, with the support and development of the boutique coffee market, Uganda has also begun to grow Arabica coffee beans. Qianjie believes that Ugandan coffee is a new star of African boutique coffee and a coffee producer to look forward to. Qianjie Coffee has also obtained several coffee beans from different producing areas of Uganda for cup testing. In this paper, Qianjie Coffee comes from Aigang Mountain.

Aigang Mountain producing area

Mount Elgon

Aigang Mountain is a stationary volcano bordering Kenya's eastern Uganda province of Kapchorwa. It is said that it was once the highest peak in Africa, and the local people believe that the gods live on the top of the mountain, far beyond the reach of mortals. When the gods are happy, there is plenty of rain and dew, the whole hillside benefits, everything grows and is green, and the coffee gardens of Kawa members are scattered in Aigang Mountain. After the volcanic activity ceased, a huge volcanic crater was formed at the top of Aigang Mountain, which was then saved into a lake and diverted streams to irrigate crops on the hillside. The breeding pigs of volcanic soil give Ugandan coffee a unique flavor, mellow taste, moderate sweet and sour taste.

Front Street Coffee-Uganda SL14 SL28 Coffee Bean

Producing area: Aigang Mountain

Treatment plant: Mount Zor Yagengyi treatment plant

Variety: SL14&SL28

Treatment method: solarization treatment

Mount Zor Yagengyi treatment Plant

This Ugandan coffee from Qianjie comes from the fourth place in the 2017 TOH contest, Mount Zor Yagrani processing Plant. The Mount Zor Yagran Yi treatment Plant is the first organization in Africa to participate in an organic sustainability program. The Hibby Organic Project was launched in 2002 and became the first coffee in Africa to receive UTZ CERTIFIED certification. Compost is used for good shading.

What is the TOH contest?

TOH (Taste of Harvest) is a high-quality coffee raw bean competition launched by the African Coffee Association (African Fine Coffees Association, referred to as AFCA), which is held every year among coffee producing countries in Africa, and is limited to coffee beans harvested in the current season. The nature of the competition is similar to that of COE in America or BOP in Panama. What makes TOH different is that in addition to the national level in Africa, there are also subordinate raw bean competitions at the regional and Africa-wide levels.

Sun treatment

Natural

Uganda not only does washing treatment, but also does micro-batch sun treatment. The coffee bean bought in front of the street is treated by the sun. After picking the coffee fruit, screen out the defective fruit and the unripe / overripe fruit. It is then sent directly to the high scaffolding to dry, and sun-processed coffee like this is dried between 25 and 30 days. The drying process was not completed until the moisture content of coffee was reduced to about 11%. Qianjie thinks that the coffee treated by the sun has high sweetness and rich layers.

Coffee Bean Variety & Coffee Bean Analysis

SL28&SL14

The varieties planted by Ugandan farmers are SL14 and SL28,SL, which come from the research and development and selection of Scott Lab. Kenyan coffee is famous for SL28 and SL34, so the Ugandan government vigorously promotes and distributes SL seeds to farmers.

Among them, SL14 not only has good flavor and drought resistance, but also can be harvested after two years of planting, which is quite in line with the needs of farmers. SL14 beans are longer, yellowish in green, and have great differences in particle size. SL28 copper leaf color and broad bean-shaped beans have a great sense of sweetness, balance and complex flavor, as well as remarkable citrus and black plum characteristics.

Suggestion on coffee baking in Qianjie

Qianjie roaster uses Yangjia 800N roaster, baking capacity 600g: furnace temperature to 200 degrees Celsius into the pot, throttle open 3. After 5, 30 seconds, the firepower was adjusted to 170 degrees, the throttle was unchanged, and the firepower was adjusted to 168 degrees at the return point of 1: 36 degrees. At this time, the bean watch turned yellow, the smell of grass completely disappeared, the dehydration was completed, the firepower was adjusted to 130 degrees, and the throttle was adjusted to 4.

At 8'45, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. at this time, listen carefully to the sound of the explosion point, to 9: 07 "start an explosion, adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), 1: 50" after explosion, 198.4 degrees pan.

Coffee cup test report on Qianjie

Qianjie coffee will be tested 8 hours after each round of beans, using the 200ml standard cup test bowl, using the No. 20 standard sieve pass rate of 70% Mel 75% grinding degree, powder amount of 11g. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Dry fragrance: wine, roasted melon seeds

Wet fragrance: sweet orange juice

Flavor: citrus, berries, spices, wood, complex taste

Experience of brewing coffee in Qianjie

Water temperature: 90-91 degrees

Degree of grinding: BG#6m (fine sugar size / 20 sieve bowl sieve powder to 80%)

Ratio of powder to water: 1:15

Amount of powder: 15g

Qianjie coffee is extracted by stages, that is, three-stage water injection, 30 grams of water stuffy steam for 30 seconds, the second small flow circle water injection to 125 grams of water cut off, waiting for the water to drop and then slowly water injection, the speed is uniform, the water level should not be too high, the water injection should be stopped at 225 grams again, and the extraction time is 2 minutes (including steaming time).

Cooking flavor: citrus, berries and other fruit flavor, fermentation feeling, acid value clear and bright, smooth texture, spices, wood, complex taste.

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