Understanding the flavor of African coffee in coffee producing areas

Uganda (Uganda) aroma 3 minutes brightness 4 minutes mellow 4 points flavor 4 points aftertaste 4 points

Suitable for baking: Full city / Espresso is recommended to enter the second explosion, at this degree there will be a very obvious chocolate flavor, if baked a little deeper, it is quite suitable to be mixed into the Espresso formula. It takes a mature period after baking, so you will get the most complete taste after three or four days.

The Bugisu producing area in northern Uganda near the Kenyan border has excellent raw beans, and many people who have drunk Bujisu are surprised by its high quality, but Uganda has no export port because it is a landlocked country, and years of civil war in the country has caused transportation inconvenience, so the delivery of coffee is often delayed, and a large number of raw beans are exposed to the hot sun for a long time, which has a great impact on the quality. Ugandan coffee beans are exported by two major raw bean processing plants in the region (Mbale Bugisu Coffee Factory and Budadiri Coffee Factory), and the top Ugandan coffee will have the AA label. The strange thing is that the taste of Ugandan coffee is not much like that of neighboring countries (Kenya, Zambia). Instead, its heavy flavor and deep taste are a bit similar to Java coffee.

Tanzania (Tanzania) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for roasting: Full city/Expresso Tanzanian coffee beans can be roasted deeper, there is no problem before and after the second explosion, if roasting round beans (Peaberry) should be especially careful, because of the shape, it is easy to heat up too fast and exceed the predetermined baking degree.

Further south from Kenya into Tanzania, Tanzanian coffee is a member of the East / Central African coffee family, mostly washed beans, so it usually has a bright and stimulating aroma. Tanzanian coffee is absolutely comparable to neighboring Kenya. However, coffee products in this country are not strictly controlled, and carelessness in many processes often destroys the classification of coffee into AA and A. generally speaking, the price of round beans is the highest, but the high price does not necessarily mean that the taste is better. Important producing areas are in the mountains near Kenya in the north, such as the Kilimanjaro Mountains (Mt.kilimanjaro) and the Meru Mountains (Mt.Meru). The taste of high-quality Tanzanian beans is similar to that of Kenyan beans, with both fruity and sour aromas in addition to the lingering aftertaste, which should not be missed by African bean lovers.