Introduction of Uganda Coffee producing area introduction of Uganda Robusta beans

Mbale on the eastern side of the Elgang Mountains and other producing areas on the western side near the border of the Democratic Republic of the Congo have the export name Wugar. The official ranks are Oaganic (Organic), BugisuAA, BugisuA, BugisuB, Bugisu PB, Wugar, Drugar and other unlisted grades. To find Ugandan coffee with good performance, you must first recognize the three grades of BugisuAA, An and PB, but because the country is inland and has many transportation problems, it often comes to raw beans with low moisture content and not emerald green appearance, but Ugandan coffee is not a type of coffee that emphasizes aroma, as long as the raw beans are not and turn 100 or yellowed, they can generally have a good flavor performance in the producing areas. It has a low ripe fruit aroma, such as the taste of red wine, and a thick mellow thickness, which is similar to some Kenyan beans with low tonality, but with a mild soil flavor, so it is quite different from other East African countries in flavor characteristics. on the contrary, it is a bit similar to Asia, Indonesia, Sulawesi? Tonaga coffee and Java state-owned manor coffee. The baking degree between City+ and Full City+ is all better.

It comes from coffee coffee.